© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Bon Appétit, Sep 2003
Servings: 4 hamburgers
Serve with grilled herbed potato slices and a salad of mixed baby greens and chopped beefsteak tomatoes, dressed with a red-wine vinaigrette. For dessert, serve a purchase plum tart with whipped crème fraîche.
1 ¼ pound lean ground chuck
1 teaspoon coarse kosher salt
2 ounces Roquefort, or other blue cheese
1 teaspoon cracked black pepper
2 tablespoon olive oil
2 large garlic cloves, minced
4 ¾ inch thick slices Italian or French bread
4 ½ inch thick slices red onion
Prepare barbeque (medium-high heat).
Combine ground and salt in medium bowl. Shape into four ½ inch thick patties. Place ¼ of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into ¾ inch thick patties. Sprinkle cracked black pepper on both sides.
Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
Oil grill rack. Place burgers and onion slices on barbeque. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.