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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
3 lbs ground beef
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper, chili powder and salt
Pinch cayenne pepper
4 oz blue cheese
Salt and pepper to season
8 onion rolls, cut in half
In a large bowl combine the ground beef, cumin, paprika, pepper, chili powder, salt and cayenne pepper. Gently form into 16 (3 oz) patties about 1/2 inch thick. Use a spoon to make an indentation in the center of 8 of the patties. Place 1/2 oz blue cheese in the indentation and cover with another patty. Gently form into burgers. Cover and refrigerate. Just before grilling, lightly season with salt and pepper, then coat with barbecue sauce (recipe follows). Grill the burgers over a medium fire until done to your taste: 5 minutes per side for rare, 6-7 for medium, 9-10 for well done. Remove burgers from grill and brush with more barbecue sauce. Toast the rolls and serve the burgers topped with the mushrooms (recipe follows).
Barbeque Sauce:
1/2 cup catsup
1/2 cup light brown sugar
1/4 cup spicy brown mustard
1/4 cup molasses
1/4 cup cider vinegar
3 cloves garlic, crushed
Heat all ingredients in a saucepan over medium-high heat. Bring to a boil then lower the heat and let simmer for 30 minutes, stirring frequently. Remove from heat and remove the crushed garlic cloves.
Sauteed Mushrooms:
4 tbsp butter
4 tbsp minced onions
4 tbsp minced shallots
1 lb fresh mushrooms, sliced
Salt and pepper to taste
1/4 cup beer
Heat the butter in a medium nonstick skillet over medium-high heat. Add onions and shallots and cook until they are tender, about 2-3 minutes. Add the mushrooms, season with salt and pepper and saute until the moisture has evaporated. Add beer, salt and pepper to taste. The beer will evaporate.
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BLUE CHEESE HAMBURGERS WITH BARBECUE SAUCE AND SAUTEED MUSHROOMS
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
3 lbs ground beef
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper, chili powder and salt
Pinch cayenne pepper
4 oz blue cheese
Salt and pepper to season
8 onion rolls, cut in half
In a large bowl combine the ground beef, cumin, paprika, pepper, chili powder, salt and cayenne pepper. Gently form into 16 (3 oz) patties about 1/2 inch thick. Use a spoon to make an indentation in the center of 8 of the patties. Place 1/2 oz blue cheese in the indentation and cover with another patty. Gently form into burgers. Cover and refrigerate. Just before grilling, lightly season with salt and pepper, then coat with barbecue sauce (recipe follows). Grill the burgers over a medium fire until done to your taste: 5 minutes per side for rare, 6-7 for medium, 9-10 for well done. Remove burgers from grill and brush with more barbecue sauce. Toast the rolls and serve the burgers topped with the mushrooms (recipe follows).
Barbeque Sauce:
1/2 cup catsup
1/2 cup light brown sugar
1/4 cup spicy brown mustard
1/4 cup molasses
1/4 cup cider vinegar
3 cloves garlic, crushed
Heat all ingredients in a saucepan over medium-high heat. Bring to a boil then lower the heat and let simmer for 30 minutes, stirring frequently. Remove from heat and remove the crushed garlic cloves.
Sauteed Mushrooms:
4 tbsp butter
4 tbsp minced onions
4 tbsp minced shallots
1 lb fresh mushrooms, sliced
Salt and pepper to taste
1/4 cup beer
Heat the butter in a medium nonstick skillet over medium-high heat. Add onions and shallots and cook until they are tender, about 2-3 minutes. Add the mushrooms, season with salt and pepper and saute until the moisture has evaporated. Add beer, salt and pepper to taste. The beer will evaporate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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