Sirloin Burgers With Gorgonzola Cheese And Mediterranean Slaw Food

SIRLOIN AND PORK BURGER WITH BLUE CHEESE SLAW

Steps:

• Combine the beef and pork with marinade; form into burgers.
• Cook burger to desired temperature.
• Mix slaw mix with blue cheese with mayo, milk and cayenne; refrigerate.
• Melt butter in a small pan over medium high heat and add salt and corn; stir to combine. Continue to stir every few minutes until corn is charred.
• Make burger by adding bacon to the bottom bun, a burger, slaw and charred corn. Serve.

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

SIRLOIN CHEESE BURGERS AND FRIES

Steps:

• For the fries: Rinse and cut the potatoes lengthwise into 1/4-inch-by-1/4-inch-length fingers and hold in cold water in the refrigerator for 3 hours and up to 1 day. During the soak for the potatoes, change the water out at least once. This will help remove some of the starch from the potatoes and result in a better fry.
• After soaking the potatoes, remove from the water and pat dry. Heat the vegetable oil in a deep-fryer to 300 degrees F. Pre-cook the potatoes for 3 minutes, blanching them. After blanching, return them to the refrigerator for at least 1 hour. The cooling helps to create crispier skin during the second cooking. To finish, raise the fryer temperature to 350 degrees F. Remove the fries from the refrigerator. Load the fries into the baskets no more than one-third the depth of the baskets, and cook until crisp, a final 3 to 4 minutes. Remove and allow the oil to drip off. Season with salt and pepper.
• For the burgers: In a bowl, blend the sirloin with the salt and pepper, mixing well but do not over mix. Over mixing will result in tough burgers. Portion the meat into 6 equal balls. Next, between two 5-to-6-inch plates, with parchment paper on each plate, press the balls into 1-inch-thick patties.
• To cook, heat a large pan over medium heat with the grapeseed oil until hot, about1 minute. After heating the oil, add the burgers, reduce the heat to medium and cook on the first side, 4 to 5 minutes. Then flip the burgers and cook, another 4 to 5 minutes. After cooking the second side, add the cheese and turn the heat off. The burgers will finish with "carry over" cooking, and this will allow the cheese to melt.
• During the carry over cooking, heat a second pan over medium heat with the butter to coat the bottom of the pan, about 1 minute. Once the butter is heated, add the buns in batches and brown. This will take 1 to 2 minutes. Remove the buns once browned and repeat the process with the remaining buns.
• To build a burger, place a romaine leaf, tomato slice and cheesed burger on the bottom bun. Finish with the onion ring and bun top. Repeat for remaining burgers. Serve with the fries.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

GORGONZOLA AND SAGE SIRLOIN BURGERS

Steps:

• Heat a large nonstick skillet over med-high to high heat.
• In a bowl, combine the beef, wine, Worcestershire sauce, shallot, garlic, sage, and steak seasoning; form mixture into 2 BIG patties, 1 to 1 ½ inches thick.
• Drizzle burgers with olive oil and place on hot skillet.
• Cook 5-6 minutes, then flip.
• Top burgers with big mounds of cheese and loosely cover the skillet with foil.
• Cook about 3-4 minutes or until the burger is cooked through and the cheese has melted.
• Place burgers on bun bottoms and leave open-faced, with the tomato and lettuce on the bun tops.
• Top and assemble burgers when you sit down to eat.

SIRLOIN BURGERS WITH GORGONZOLA CHEESE AND MEDITERRANEAN SLAW

Steps:

• 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 inch 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 to 5 minutes to melt the soft cheese and continue cooking the burgers with 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 split buns and top with the arugula. Set the bun tops in the skillet to soak up any pan drippings, then set them in place atop the burgers. Serve with the slaw.