Friday, November 23, 2007

Knife and Fork Burgers with Provolone Dipping Sauce

From Every Day with Rachael Ray December 2007/January 2008

1 pint cherry or grape tomatoes
2 large shallots, sliced or chopped
3 Tbsp EVOO
Salt and pepper
2 lb lean ground beef sirloin
2/3 C finely chopped flat-leaf parsley (a couple of generous handfuls)
2 cloves garlic, grated
2 Tbsp butter
2 Tbsp flour
1 1/2 C milk
1 1/2 C shredded provolone
1 large bunch arugula
Juice of 1/2 lemon

Heat the oven to 400. On a baking sheet, toss the tomatoes and shallots in 1 tablespoon EVOO; season with salt and pepper. Roast for 15 minutes; set aside.
Meanwhile, combine the ground beef, parsley and garlic and form into 4 patties, pressing your thumb into the center of each burger to prevent it from bulging when cooking. In a large nonstick skillet, heat 1 tablespoon EVOO over medium-high heat and cook the burgers 7-8 minutes on each side for well-done.
While the burgers cook, in a medium saucepan, melt the butter over mediu heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3-4 minutes. Add the provolone and, using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper.
Toss the arugula with the lemon juice, remaining 1 tablespoon EVOO and salt and pepper to taste. Add the warm tomatoes and shallots and toss to combine.
Serve each burger with a pile of salad and a small bowl of cheese sauce for dipping.

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