How To Make Open Roquefort Burger.
Ingredients
1/2 cup Roquefort cheese crumbled
1 cup unsalted butter softened
2 tbsp chive diced
1 wax paper1 Piece -10 x 10 inches
Burger
1 3/4 lbs ground beef coarsely ground & well chilled
1 onion diced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 egg yolk
1 garlic clove diced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup vegetable oil
1 baguette sliced into 4 x 5 inch slices
2 tomatos sliced
1 cup arugula
1/4 cup
Preparation:
In a bowl mix together the cheese with the butter and diced chives.
Cut a sheet of wax paper approximately 10 x 10 inches.
Mould the prepared butter in a strip about 1 1/2 inches wide along the front edge
of the paper then roll up tightly , twisting the ends to form a fat bonbon shape.
Place in the freezer overnight.
In a large bowl, mix the remaining ingredients, then divide the hamburger mix
into 8 evenly sized patties.
Remove the cheese roll from the freezer, allow softening slightly and cutting into
4 equal slices.
Place a slice of cheese roll on 4 of the patties and use the remaining 4 patties as
lids; with your fingertips, pinch the edges together to seal in the cheese filling.
Brush the burgers with a little oil.
Heat the grill and, when smoking hot, cook the burgers for 4-5 minutes on each
side.
To serve, top each section of the baguette with a sliced tomato, then a grilled
burger, and top with some dressed salad leaves, and serve.
Ingredients
1/2 cup Roquefort cheese crumbled
1 cup unsalted butter softened
2 tbsp chive diced
1 wax paper1 Piece -10 x 10 inches
Burger
1 3/4 lbs ground beef coarsely ground & well chilled
1 onion diced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 egg yolk
1 garlic clove diced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup vegetable oil
1 baguette sliced into 4 x 5 inch slices
2 tomatos sliced
1 cup arugula
1/4 cup
Preparation:
In a bowl mix together the cheese with the butter and diced chives.
Cut a sheet of wax paper approximately 10 x 10 inches.
Mould the prepared butter in a strip about 1 1/2 inches wide along the front edge
of the paper then roll up tightly , twisting the ends to form a fat bonbon shape.
Place in the freezer overnight.
In a large bowl, mix the remaining ingredients, then divide the hamburger mix
into 8 evenly sized patties.
Remove the cheese roll from the freezer, allow softening slightly and cutting into
4 equal slices.
Place a slice of cheese roll on 4 of the patties and use the remaining 4 patties as
lids; with your fingertips, pinch the edges together to seal in the cheese filling.
Brush the burgers with a little oil.
Heat the grill and, when smoking hot, cook the burgers for 4-5 minutes on each
side.
To serve, top each section of the baguette with a sliced tomato, then a grilled
burger, and top with some dressed salad leaves, and serve.
