Kerrys Asiago Cheese Hamburger Recipes

KERRY'S ASIAGO CHEESE HAMBURGER

Steps:

• Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside.
• Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more.
• Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.

ASIAGO CHEESE SAUCE

Steps:

• Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
• Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
• Remove saucepan from heat and add the grated cheese, stirring until melted.
• Stir in the herbs, if using.
• Makes 2 cups sauce.
• Serve over pasta or vegetables.

KERRY'S ASIAGO CHEESE HAMBURGER

Steps:

• Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside.
• Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more.
• Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.

ASIAGO CHEESE BUTTER

Steps:

• Mix together ingredients until smooth.
• Chill until needed or roll in waxed paper into logs and chill or freeze until needed.
• Use on breads, steaks, chicken, chops, hot vegetables, etc.

BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE

Steps:

• Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
• Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
• Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.
• Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.
• *Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.