GORGONZOLA BURGERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
- Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
- Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
- Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.
GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
STEAK HACHE AVEC OEUFS A CHEVAL (HAMBURGERS W/ EGGS ON HORSEBACK
"Hamburgers with "Eggs on Horseback" - Hamburgers served with Fried Eggs. I had these at a bistro in Paris and loved them! Very Low Carb!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the patties with salt and pepper and grill the hamburgers; Transfer the patties to a warmed platter and start the eggs.
- Heat 4 teaspoons of butter in a skillet and carefully break the eggs and cook them sunny side up until the whites are firm. Remove from the skillet and place one egg on each pattie.
- Sprinkle the eggs with salt and pepper;.
- Arrange the anchovies (if desired) on top of the eggs.
- Heat 4 tablespoons in a skillet; When it gets foamy, add the capers and parsley.
- When the butter just starts to brown, pour equal amounts of the sauce over each egg/pattie and serve hot.
Nutrition Facts : Calories 579.4, Fat 45.9, SaturatedFat 21.5, Cholesterol 366.1, Sodium 396.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 39.1
HAMBURGER STEAK (HACHE) AU POIVRE
I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.
Provided by MA in Florida
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shape meat into patties of equal size.
- Sprinkle with salt.
- Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
- Heat a heavy skillet and do not add fat of any kind.
- When skillet is quite hot add the patties.
- Cook about 5 minute on one side.
- Using a spatula, quickly up patties and turn.
- Cook about 5 minute longer (10 minute for well-done).
- Remove patties to a warm platter.
- Add 1 tablespoon of the butter to the skillet.
- Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
- Add the wine and cook 1 minute.
- Add the cognac and let reduce to about half.
- Add the beef broth and cook until reduced to about 3 tablespoons.
- Swirl in the remaining butter.
- Return patties to skillet (off the heat) and turn once.
- Serve garnished with the parsley.
STEAK HACHE AU GORGONZOLA (HAMBURGERS WITH GORGONZOLA)
Provided by Pierre Franey
Categories dinner, quick, burgers, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blend the ground beef with the cheese, salt and pepper to taste. Divide the mixture into 4 portions and shape them into flat patties, each about 1-inch thick or slightly less.
- Heat a skillet, preferably of black iron. Do not add fat but heat the skillet until it is almost smoking. Add the patties and cook over moderately high heat 3 or 4 minutes or until well-browned on one side. Turn and continue cooking about 1 or 2 minutes (or even longer if you want well-done meat). Add the Cognac and ignite it. Cook until flame dies. Transfer the patties to a warm serving dish or plates.
- As the patties cook, heat the 2 tablespoons of butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 minutes or until golden brown.
- Spoon the mushroom mixture over the patties and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 19 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams
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