Sunday, July 26, 2009

The Frenchy Burger

This is my rendition of the fabulous burger from the Blue Door Pub.

Makes 4 large burgers

1.25lbs ground hamburger
1 large white onion, thinly sliced
6 slices provolone cheese
5-6 basil leaves, minced
1 sprig oregano, leaves removed and minced
2 cloves garlic, peeled and minced
1 pkg baby bella mushrooms, sauteed in butter and garlic
3/4tsp Lawry's seasoned salt
1/4 tsp ground pepper
1tsp Worcestershire sauce
1tsp balsamic vinegar
1/2 white wine
2T olive oil
1 jar Au Jus (I use Jimmy's)
4 good buns - See recipe for pretzel rolls

1. Saute onion, garlic, olive oil, balsamic vinegar and white wine over medium heat for 30 minutes, until onions are translucent.

2. In the meantime, combine hamburger, basil, oregano, Worcestershire, seasoned salt and pepper in bowl.

3. Form hamburger mixture into large, flat patties - I am talking cake plate sized.

4. Place sauteed onion mixture in center of patty and top with 1/2 slice provolone. Wrap the sides of the burger up on top of the mixture and pinch all seams closed well, or they will open when cooking.

5. Place on grill, seamed side down first. Cook for about 8 minutes on each side, to ensure meat is fully cooked on inside. 2 minutes prior to removing burgers from grill, place full slice of provolone on top to melt.

6. Place on bun and serve with a side of Au Jus.

Sides at the Blue Door Pub include sea salt french fries, beer battered green beans and tater tots. I opted to serve our burgers with tater tots and seasoned sour cream.

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