Tuesday, May 30, 2006

Sirloin Burgers with Gorgonzola Cheese

and Mediterranean Slaw

From Rachael Ray: 365 No Repeats

1 garlic clove, popped from it's skin
4oz (1/2 C) feta cheese crumbles or 1/2 C full-fat yogurt
1/4 C extra-virgin olive oil (EVOO)
juice of 1/2 lemon
2 tsp sugar

3 heads radicchio, shredded
1/2 medium red onion, thinly sliced
3-4 Tbsp chopped fresh dill
coarse salt
1 tsp poppy seeds
2 tsp sesame seeds

1 1/2 pounds ground sirloin
1/2 small yellow or white onion
1 tsp coarse salt
2 tsp coarse black pepper
3-4 Tbsp (4-5 leaves) fresh sage, finely chopped
EVOO for drizzling
1/4 C balsamic vinegar, aged 6 years or more
8oz Gorgonzola cheese
4 crusty sesame rolls, split
2 C arugula or watercress leaves, stripped from stems

In a food processor, combine the 5 ingredients for the dressing with a splash of water and process until smooth.

In a bowl, combine the radicchio, red onions, and dill. Coat the salad with the dressing and taste, adding salt if necessary. Top the slaw with the poppy and sesame seeds. Set aside while you prepare the burgers

Preheat a nonstick skillet over medium-high heat. Place the sirloin in a bowl and hold a hand grater over the bowl. Grate the onion over the meat. Add the salt, pepper, and sage to the bowl. Drizzle the EVOO over the meat and mix gently. Do not overmix the meat or the burgers will be tough.

Pile the burger mix together in a flattened mound. Score the mound with the side of your hand into 4 equal quadrants so your patties will be uniform in size. Form 4 patties about 1" thick. Add the burgers to the pan and cook for 5 minutes on the first side, 2 minutes on the flip side. Add the vinegar to the skillet and turn the burgers as it cooks off, about 1 minute.

Turn off the heat and pile one quarter of the Gorgonzola cheese onto each burger. Tent the pan with foil and let the burgers stand for 4-5 minutes to melt the cheese and continue cooking the burgers with the carryover heat. This will give you a medium cooked burger, still pink at the center. Add 2 minutes to the initial cook time for medium well to well done.

Place the burgers on the bottoms of the buns and top with arugula. Set the bun tops in the skillet to soak up any pan drippings, then set them in place atop the burgers. Serve with slaw.

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