Fontinella Cheese Burger Food

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FONTINA-STUFFED BURGERS WITH PORTOBELLOS AND BACON AND ROASTED POTATO WEDGES



Fontina-Stuffed Burgers with Portobellos and Bacon and Roasted Potato Wedges image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

8 slices thick-cut bacon
4 portobello mushrooms, stemmed
Extra-virgin olive oil
Kosher salt
2 pounds ground beef chuck
1 pound fontina cheese, coarsely grated
2 Spanish onions, cut into 1/4-inch slices
4 ciabatta rolls
2 cups baby arugula
1 cup grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil
8 Yukon Gold potatoes, cut into thick wedges
Kosher salt
1 bunch Italian parsley, finely chopped

Steps:

  • For the burgers: Preheat the oven to 400 degrees F.
  • Place the bacon on a baking sheet lined with a rack. Roast until the bacon is crisp but still pliable, 20 minutes.
  • Using a large spoon, scrape the gills out of the mushrooms. Toss the mushrooms with olive oil and some salt and roast for 20 minutes.
  • Divide the ground beef into 8 portions; season generously with salt. Roll each portion into a ball and flatten into a patty. Make a nest or indentation in four of the patties and fill each with 2 ounces of the fontina. Place the remaining patties on top of the cheese-filled patties, pinch firmly to close, and then press and shape the patties.
  • Coat a large sauté pan with olive oil and add the onions. Season with salt and cook until the onions are starting to brown and are very soft and aromatic, 5 to 6 minutes. Remove from the heat.
  • Heat a large griddle or flat-top over medium-high heat. Coat the griddle lightly with olive oil and cook each burger until very brown and crusty, 4 to 5 minutes per side.
  • Cut the rolls almost all the way in half, leaving one side intact, so they open like a book. Place open-side down on the griddle and toast.
  • Place a burger on the bottom half of each roll. Break the bacon strips in half and place 4 halves on each burger. Divide the onions among the burgers. Cut each mushroom in 3 slices and arrange on top of the onions. Top with the remaining fontina. Place the burgers on the baking sheet and roast or broil until the cheese has melted. Top each burger with baby arugula and close the roll. Serve hot.
  • For the potato wedges: Toss together the Parmigiano-Reggiano, olive oil and potatoes in a bowl; season with salt. Lay the potatoes out in a single layer on a baking sheet. Roast for 10 minutes. Turn the potatoes over and roast for an additional 10 minutes.
  • Toss the potatoes with the parsley and serve alongside the burgers.

FONTINA PASTA



Fontina Pasta image

I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.

Provided by Lori Mama

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb mushroom, sliced
1/4 cup butter
4 tablespoons flour
3 cups milk, hot
4 cups pasta, such as penne, ziti, rigatoni etc
3 cups Fontina cheese
salt and pepper
1/4 teaspoon nutmeg (to taste)

Steps:

  • Cook pasta until just done. Don't overcook. Drain and place in large bowl.
  • Over medium heat in medium sized pot melt the butter.
  • Add the sliced mushrooms and saute until just browned.
  • Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
  • Add the hot milk and cook until just thickened.
  • Add the seasonings to your taste.
  • Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
  • Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
  • Cover and bake at 350°F for 25 minutes or until bubbling.

Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6

FONTINELLA CHEESE BURGER



Fontinella Cheese Burger image

In a moment of weakness, I purchased a whole wheel of Fontinella cheese....like 8 pounds. Now I trying to find uses for it so I don't eat it all right from the refrigerator!

Provided by Cook4_6

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb ground beef, formed into 4 hamburger patties
4 ounces sliced mushrooms (canned or precooked)
3 ounces bacon bits
4 ounces fontinella cheese, sliced

Steps:

  • Preheat oven to 375°.
  • Grill patties or place 4 patties in non-stick baking pan and bake for 5-8 minutes.
  • Add mushrooms and bacon bits and top with Fontinella.
  • Bake for an additional 3-5 minutes.

Nutrition Facts : Calories 366, Fat 26.1, SaturatedFat 9.6, Cholesterol 100.7, Sodium 571.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 29.9

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