SIRLOIN BURGERS WITH BALSAMIC MAYO, MUSHROOMS AND SWISS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat grill pan or large nonstick skillet
- Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
- Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.
- Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
- Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
- To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes -- yum!
CREAMY BALSAMIC VINAIGRETTE
This recipe is so quick, easy, and versatile, you may never purchase bottled dressing again. A variety of herbs and spices can be added to suit your personal taste.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 2.6 g, Cholesterol 2.6 mg, Fat 12.2 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 1.9 g
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
BLT WITH PEPPERED BALSAMIC MAYO
Here's my twist on the classic BLT. Creamy avocado, balsamic mayo and crisp salad greens make this version legendary in my book. For a lighter take, I often use turkey bacon. -Ami Boyer, San Francisco, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.
Nutrition Facts : Calories 501 calories, Fat 37g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 870mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein.
SIRLOIN BURGERS WITH BALSAMIC MAYO, MUSHROOMS AND SWISS
This is one of my favorite Rachael Ray recipe's. I've posted it just as she has it listed, but I don't use onions because my honey is allergic to them. The thing that attracted me to this recipe was the Balsamic mayo, and it is indeed delicious. I've also use the mayo on grilled chicken breast sandwiches as well. Also, instead of swiss cheese, I use horseradish cheddar cheese, it is delicious!
Provided by MsRobbyn
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat grill pan or large nonstick skillet.
- Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.
- Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper.
- Form 4 large patties.
- Drizzle patties with a touch of extra-virgin olive oil.
- Quick toast your split rolls, then add burgers to grill pan or skillet.
- Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
- Heat a small to medium nonstick skillet over medium high heat.
- Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes.
- Remove from heat.
- Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan.
- Fold each Swiss cheese slice in half and rest on top of mushrooms.
- Place a loose tin foil tent over the burgers and turn heat off under pan or grill.
- Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
- Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
- To assemble, place burgers with mushrooms and Swiss cheese on bun bottom.
- Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach.
- Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.
Nutrition Facts : Calories 740.7, Fat 39.7, SaturatedFat 14.6, Cholesterol 104.4, Sodium 725, Carbohydrate 48.6, Fiber 4.3, Sugar 7.5, Protein 47.8
TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs - usually simmered for an hour - were too tough for our taste; this method yields more tender whites.
Categories Tea Egg Cocktail Party Halloween Mayonnaise Soy Sauce Boil Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
- Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
- Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)
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CHEF MASSIMO BOTTURA’S BALSAMIC MAYONNAISE RECIPE
From masterclass.com
3.2/5 (16)Category SideCuisine Italian
- 1. Combine the egg and balsamic vinegar in a blender, and process on low speed until smooth.
- 2. While blending, slowly drizzle in a few drops of grapeseed oil until the mayonnaise begins to emulsify, then continue slowly pouring the oil in a thin stream until it is all added. The mayonnaise should be smooth and shiny.
- 3. Season the mayonnaise with salt, and add more vinegar if you’d like. (Alternatively, you can blend the mayonnaise with an immersion blender in a tall cup, as Massimo does.)
- 4. Transfer the mayonnaise to a storage container, and refrigerate until ready to use. It will keep for up to one day.
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