Text 25184, 83 rader
Skriven 2009-06-22 12:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Fads & Trends
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to NANCY BACKUS <=-
 
 JW> ... Burgers in '09... bacon is totally 2008
 
 DD> Well, let's combine '08 and '09 ....

 DD> Title: Bacon-wrapped Burgers

A perennial favourite!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Schlow Burger W/Cheddar, Crispy Onions, Horseradish
Categories: Sandwiches, Beef, Groundmeat
  Servings: 2

     18 oz ground beef; 80 percent lean
      2 TB extra-virgin olive oil
           Salt and pepper
      4 TB mayonnaise
      2 ts prepared white horseradish
           Juice of half a lemon
      2    thick slices good quality
           Vermont or English cheddar
           cheese
      2    hamburger buns; split in
           half
           Crispy Onions
           Fresh ground pepper

Note: The sauce can be made up to three days ahead; the onions can
be prepared early on the day they will be served.

Combine the ground beef with the olive oil, salt, and plenty of
black pepper.  Divide the meat into two 9-ounce patties and
refrigerate until the grill is ready. (Don't do this more than an
hour in advance.)

Combine mayonnaise, horseradish, and lemon juice in a mixing bowl
and season with black pepper. (You can do this ahead of time and
store it in the fridge.)

Heat the grill to high.  Take the hamburgers out of the refrigerator
5 to 7 minutes before you are ready to grill them.

Place the burgers on the preheated grill and cook 1-1/2 minutes (for
rare). Give the burgers a quarter-turn to "mark" them, and cook
1-1/2 more minutes. Flip the burgers over and cook 1-1/2 minutes.
Rotate a quarter-turn to "mark" and cook 1-1/2 more minutes.
Transfer the burgers to the grill's top shelf or to a cooler section
of the grill and cover each one with a slice of cheese. Turn the
grill off and shut the lid.  After 4 minutes, open the lid. The
cheese will be melted and the burgers cooked rare to medium-rare.
Toast the buns, if desired, and place a burger on each.

Spread plenty of the horseradish sauce on each burger; it should
drip down the sides.  Top with Crispy Onions and season with freshly
ground black pepper.  Slather more sauce on the other half of the
bun and place it on top of the burger.  Grab a cold beer or iced tea
and get ready to make a mess. This is not a dainty meal!

Source: "It's About Time: Great Recipes For Everyday Life"

Recipe By: Michael Schlow

  From: Betsy Burtis To: Mctaste_tested 
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Burgers with more than more than 3 adjectives aren't good for you.

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