Whine And Cheese All The Thyme Burger Deconstructed Light Food

GRILL MATES® CLASSIC BURGER

Steps:

• MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
• GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF).
• SERVE burgers on rolls topped with lettuce, tomato, red onion, pickles and desired condiments.

FOUR CHEESE BURGERS

Steps:

• Heat broiler or grill. In a bowl, combine beef, soup mix, red onion and 1/2 cup cheese.
• Form beef into 6 patties.
• Grill or broil 15 minutes turning once.
• Sprinkle 2 tablespoons cheese on each patty and cook 1 minute more or until meat is cooked to personal doneness. Place burgers on buns.
• Serve with lettuce, tomato and olive garnish, if desired.

NUTTY FOR NEW ENGLAND NAUGHTY BUT NICE CRAB BURGER

Steps:

• Carefully run fingers through crab meat, being sure not to break lumps, picking out excess shell.
• Break up bread pieces, and add milk and toss in bowl.
• Beat eggs, in a mixing bowl.
• Add mayonnaise, Worcestershire sauce, lemon juice, baking powder, and seasonings to this mix, throughly stir this.
• Add crab meat carefully to bowl of mixed ingredients, and with spatula or hands, mix just until moistened.
• Form a burger gently, and let sit for at least 30 minutes in a refrigerator.
• Melt butter and oil in skillet, just until melted. Carefully add crab burger to skillet, and brown on each side, and just heat through.
• Serve sitting a top a Wonder hot dog roll, or two pieces of white bread, coupled with side additions. Feel free to add, caramelized onion, a couple of steamed shrimp, tomato, cheddar cheese, (Vermont), Boston lettuce and tartar sauce.

CHEESE BURGERS

Steps:

• In small frying pan, heat 1 tablespoon of the oil.
• Add onion, cover, and cook over low heat for 4 minutes.
• Combine beef and egg, mixing well.
• To beef mixture, add cooked onion, parsley, Worcestershire and Tabasco sauces and mix well.
• Shape mixture into 4 large patties, scoring each with a knife.
• Heat remaining tablespoon of oil in large frying pan. When hot, add meat patties and cook 10 to 12 minutes over medium heat. Turn 4 times during cooking, and once seared, season well.
• When burgers are done, transfer to ovenproof dish. Cover each burger with a slice of cheese and broil 2 to 3 minutes.

LUSCIOUS CALIFORNIA BURGER

Steps:

• Cook bacon as desired.
• Separate burger into 4 patties. Grill sirloin burger until done.
• When just about done place a slice of american cheese on each burger.
• Meanwhile, roast on the bbq slices of red pepper.
• Rinse all vegetables and slice into rounds. Choose your condiments.
• Build your burger!
• Salt and pepper to taste.
• Enjoy!

FONTINELLA CHEESE BURGER

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.

WHINE AND CHEESE ALL THE THYME BURGER

Steps:

• Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
• Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
• To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
• Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
• While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
• Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
• Serve with a glass of wine and extra napkins.