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Big Brie au Bleu Burger
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Ingredients:
1-3/4 pounds
ground sirloin (15 to 20% fat) |
2 teaspoons
Worcestershire sauce |
1/4 cup chopped
flat leaf parsley |
1 shallot,
minced |
1 (4.5 oz)
round Ile de France Brie au Bleu,
chilled |
2 tablespoons
extra-virgin olive oil, for drizzling |
Coarse salt
and black pepper |
4 crusty Kaiser
rolls, split |
Toppings: |
Arugula leaves |
Ripe tomato
slices |
Brie au Bleu
dressing (recipe follows) |
Blue Cheese Dressing:
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4 thin wedges
Ile de France Brie au Blue, softened
to room temperature |
1/4 cup heavy
cream |
1/4 cup sour
cream |
Salt and pepper |
1 pinch ground
cayenne pepper or to taste |
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Directions:
- Combine ground beef, Worcestershire sauce, parsley and shallot. Mix well.
- Divide mixture into 4 equal portions and form each into a burger.
- Cut the chilled cheese into 8 wedges and set 4 of them aside at room temperature for the dressing.
- Make an indentation in the center of each burger and place of wedge of cheese in it.
- Bring the ground meat up and around to completely enclose the cheese.
- Brush burgers with olive oil and grill over medium-hot coals for 4 to 5 minutes on each side or until medium done.
- Grill Kaiser rolls, split side down, until lightly toasted.
- Transfer burgers to rolls and top with arugula, tomato and a dollop of blue cheese dressing.
- For dressing:
Mash softened Brie au Blue cheese with a fork in a bowl. Whisk in the cream and sour cream.
- The consistency should be smooth with an occasional small bit of cheese.
- Season to taste with salt, pepper, and cayenne pepper.
By Lillian Julow
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