Thursday, May 6, 2010

Recipe:Big Bistro Burgers

This recipe is #281 out of the Rachel Ray  365:No Repeats cookbook.  We had this for our 'B' night supper.

5 Tbsp Extra Virgin Olive Oil [EVOO]
4 Large Shallots [we didn't use]
4 Tbsp Sherry Vinegar [for Shallots]
2 Lbs. Ground Sirloin [we used regular beef from our freezer :]
2 Tbsp. Fresh Chopped Thyme
2 Tbsp. Worcestershire Sauce
1 Tbsp. Grill Seasoning
2 Tbsp. Dijon Mustard
4 Thick Slices Crusty Country-Style Bread [we used Asiago because we had it on hand]
1 8.25 oz. Can of Beets [we didn't use these either]
1 Cup Crumbled Goat Cheese

Combine Beef, Thyme, Worcestershire, Grill Seasoning, and Dijon Mustard.  Divide meat into 4 sections & form patties about 1.25 inches thick.  Coat the beef patties with EVOO.  Grill for 5 to 6 minutes per side [on high].  Add cheese.

Drizzle EVOO on bread slices & grill until marked on both sides & assembly burgers.


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