Sirloin And Pork Burger With Blue Cheese Slaw Recipes

BARBECUED PORK BURGERS WITH SLAW

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
• Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
• Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
• Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

SIRLOIN PORTOBELLO AND PATE BURGER

Steps:

• Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers.
• Sprinkle the meat with salt and pepper and form it into 4 patties. Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes. When they are done, set aside and keep warm. Add a little bit of wine to the pan and scrape up all the browned bits on the bottom. Set aside.
• While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat. Fry the mushrooms until they are just tender. Remove from the pan and keep warm.
• Add the shallots to the pan with another tablespoon of butter and cook until they are softened. Pour in the wine and reduce by half. Pour in the juices from the baking dish and reduce again. Strain into a small pitcher and keep warm, reserving the shallots. Put the pan back on the heat and melt a tablespoon of butter. Add the pate slices and cook until just warmed through, 1 to 2 minutes.
• Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices.
• To build the burger, place a mushroom cap on top of a burger bun. Set a burger on top, a spoonful of the reserved shallots and then a slice of pate. Pour some of the red wine reduction over the whole thing and top with the bun. Repeat with the remaining burgers. Serve with Truffled Oven Fries.
• Preheat the oven to 425 degrees F.
• Peel the potatoes and cut them into 1/2- by 1/2-inch strips. Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet. Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes.
• Put the hot fries into a large bowl, drizzle with truffle oil and season with salt. Toss well to coat and serve immediately.

BIG BLUE BURGERS

Steps:

• Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
• Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
• Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

SIRLOIN BURGERS WITH GORGONZOLA CHEESE AND MEDITERRANEAN SLAW

Steps:

• In a food processor, combine the 5 ingredients for the dressing with a splash of water and process until smooth.
• In a bowl, combine the radicchio, red onions, and dill. Coat the salad with the dressing and taste, adding salt if necessary. Top the slaw with the poppy and sesame seeds. Set aside while you prepare the burgers.
• Preheat a nonstick skillet over medium-high heat. Place the sirloin in a bowl and hold a hand grater over the bowl. Grate the onion over the meat. Add the salt, pepper, and sage to the bowl. Drizzle the EVOO over the meat and mix gently. Do not overmix the meat or the burgers will be tough.
• Pile the burger mix together in a flattened mound. Score the mound with the side of your hand into 4 equal quadrants so your patties will be uniform in size. Form 4 patties about 1 inch thick. Add the burgers to the pan and cook for 5 minutes on the first side, 2 minutes on the flip side. Add the vinegar to the skillet and turn the burgers as it cooks off, about 1 minute.
• Turn off the heat and pile one quarter of the Gorgonzola cheese onto each burger. Tent the pan with foil and let the burgers stand for 4 to 5 minutes to melt the soft cheese and continue cooking the burgers with carryover heat. This will give you a medium cooked burger, still pink at the center. Add 2 minutes to the initial cook time for medium well to well done.
• Place the burgers on the bottoms of the split buns and top with the arugula. Set the bun tops in the skillet to soak up any pan drippings, then set them in place atop the burgers. Serve with the slaw.

BLUE-CHEESE BURGERS WITH SPICY CELERY SLAW

Steps:

• TO PREPARE THE BURGERS: Shape the meat into four equal-sized balls. Divide the cheese into four equal-sized pieces. With your forefinger, make a dimple into the center of each ball of meat and insert a piece of cheese. Gently press the meat into patties of equal size and thickness (about 3/4 inch thick). Season both sides of the patties with pepper. Place the patties on a platter, cover with plastic wrap, and refrigerate until ready to grill.TO MAKE THE SLAW: In a medium bowl whisk together the olive oil, vinegar, jalapeno, sugar, salt, and pepper. Add the celery and onion toss to coat. Cover with plastic wrap and refrigerate until ready to serve.Grill the patties over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.Serve the burgers hot on the toasted buns. Pile the slaw on top of the burgers or serve on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Steps:

• To cook burgers: Prepare a grill.
• Gently toast fennel seeds in a dry skillet until aromatic.
• In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
• Add pork and bacon. Toss gently until well mixed, without overworking meat.
• Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
• Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
• To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
• Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
• Place burgers on toasted or lightly grilled buns and top each with a little slaw.