Cheeseburgers in Paradise


Cheeseburger in Paradise
Medium rare with mustard be nice
Heaven on Earth with an onion slice
I’m just a Cheeseburger in Paradise
I like mine with lettuce and tomato
Heinz 57 and French fried potatoes…
The Menu Shoppe has it covered…great tips for great menus.
Great presentations  with our  Wire Basket Collection
and must-have LED Board.
Inside-Out Roquefort Cheeseburgers
The Roquefort butter is divine.
Insert a pat on the inside of the burger, it melts…
it bastes the burger…sublimely.
1 1/2 pounds ground sirloin
2 ounces Roquefort cheese, softened
4 tablespoons unsalted butter, softened
Four 1/2-inch-thick slices of sweet onion, such as Vidalia
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Vegetable oil, for the grill
4 kaiser rolls, split
4 ounces arugula
In a small bowl, blend the Roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks. Gently shape the ground sirloin into 4 thick patties. Using your thumb, make a depression in the center of each patty and fill with a disk of Roquefort butter. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty. Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side. Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.
NOTE: The Roquefort butter can be refrigerated for 2 days or frozen for 1 month
…a Cheeseburger in Paradise…
I like mine with lettuce and tomato 
Heinz 57 and French fried potatoes
Big kosher pickle and a cold draft beer …
Coffee-Rubbed Cheeseburgers with Texas B-B-Q Sauce
Besides the barista treat….think classic longhorn beef…at its best.
Coffee-rub:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
Burgers:
8 slices applewood-smoked bacon
8 slices smoked provolone
or smoked Gouda cheese
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
Toppings:
8 slices red onion
8 slices tomato
8 rustic buns
For the coffee rub:
Mix all ingredients in small bowl. NOTE: Can be made 1 week ahead. Store airtight at room temperature.
For the burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger.
NOTE: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in Burgers!, cheeses, LED Specials Board, National Food Holiday, sandwiches, snacks and tagged , , , , , . Bookmark the permalink.

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