Knife And Fork Burgers Food
KNIFE-AND-FORK BURGERS WITH PROVOLONE DIPPING SAUCE
Adapted from Rachael Ray's magazine. A neat way to eat a cheeseburger. Serve with a salad and fries to dip into the cheese sauce.
Provided by KelBel
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ground beef, parsley and garlic and form into 6 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 oil over medium-high heat and cook the burgers for 5 minutes on each side.
- While the burgers cook, in a medium saucepan, melt the butter over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3 to 4 minutes.
- Add the provolone and, using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper.
- Serve each burger with a small bowl of cheese sauce for dipping.
Nutrition Facts : Calories 468.3, Fat 30.1, SaturatedFat 15.6, Cholesterol 139.8, Sodium 450, Carbohydrate 6.3, Fiber 0.3, Sugar 0.3, Protein 41.2
KNIFE-AND-FORK CHILI TURKEY BURGERS
Rachel brought these outrageously different burgers to me one afternoon while I was hard at work on this book. Turkey is an especially lean meat, so you really have to add some moisture to it; Rachel's done that here by using veggies. She made a lot of these, like we always do, to be sure we have leftovers -- and I couldn't stop eating them for the next two days! Now, five years after we were introduced to eating low-carb, I've all but forgotten that burgers once came with a bun!
Provided by Food Network
Categories main-dish
Time 30m
Yield 5 servings (2 burgers each)
Number Of Ingredients 20
Steps:
- Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
- Divide the meat mixture into 10 equal-sized patties.
- Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
- Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Nutrition Facts : Calories 713 calorie, Fat 53 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams
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