Knife And Fork Burgers With Provolone Dipping Sauce Recipes

OPEN-FACED BROILED ROAST BEEF SANDWICH

Steps:

• Preheat oven on broiler setting.
• Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
• Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

KNIFE-AND-FORK BURGERS WITH PROVOLONE DIPPING SAUCE

Steps:

• Combine the ground beef, parsley and garlic and form into 6 patties, pressing your thumb into the center of each burger to prevent it from bulging when cooking.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook the burgers for 5 minutes on each side.
• While the burgers cook, in a medium saucepan, melt the butter over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3 to 4 minutes.
• Add the provolone and, using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper.
• Serve each burger with a small bowl of cheese sauce for dipping.

BURGER SLIDERS WITH SECRET SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, mix beef, eggs, 1/2 cup minced onion, garlic powder, salt and pepper just until combined; do not overmix. Place meat mixture on a large, parchment-lined baking sheet; shape into two, 6-in. x 8-in. rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15-20 minutes., Meanwhile, without separating rolls, cut rolls in half horizontally. Spread 1/4 cup of dressing evenly over bottom halves of rolls., Blot meat with paper towels to remove excess fat; top meat with cheese and return to oven. Bake until cheese has just melted, 2-3 minutes. Place meat on bottom halves of rolls; spread with remaining 1/4 cup dressing. Layer with pickles, remaining 1/4 cup minced onion and shredded lettuce; replace with top halves of rolls. Brush butter on top of rolls; sprinkle with sesame seeds. Serve immediately.

PORTABELLA MUSHROOM BURGERS FROM REYNOLDS WRAP®

Steps:

• Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
• Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
• Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
• Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.