Apr 9, 2010

{stuffed beef burgers}

Inspired by the Mozzerella Stuffed Turkey Burgers I made a couple months ago I decided to give it a go with the beef I had in the freezer. We had no buns or the ingredients to make them so these were bunless burgers that I topped with a tomato sauce made from the tomatoes I bought at the market. We used up the last of the asparagus and potatoes to finish up the meal. Deliciousness.

More pics and recipe after the jump

{stuffed beef burgers with asparagus + crushed potatoes}

serves: 4

for the burgers

1 lb ground beef
2 tablespoons cilantro
1/2 cup scallions, chopped
2 cloves of garlic
2 dashes of lemon juice
2 tablespoons of worcestershire sauce
1/2 teaspoon oregano

for the stuffing

your favorite cheese, I used the last of my fresh parmesan and feta

to make the stuffed burgers

In a bowl, mix together all ingredients gently. Be careful not to over combine. Form into 8 thin patties a little over 1/4 inch thick.

Place slice of your cheese in the center of four of the patties and sprinkle with basil. Take additional patties and place on top of cheese. Pinch shut as best as possible or else the cheese will melt out during cooking.

In a preheated pan on medium heat cook burgers about 8 minutes on each side until done.

for the sauce

1 cup grape tomatoes
2 shallots, chopped
1 teaspoon cilantro
1 garlic clove
salt and pepper to taste (couple dashes)
dash of olive oil

to make the sauce

Begin by placing tomatoes in a bowl and mashing with a fork. Doesn't have to be perfect but get the juices out and make sure the skins are broken up.

Heat a small pot on medium heat with dash of olive oil. Add in garlic, you should hear it sizzle. Cook for about one minute then add in the shallots. Cook for another minute then add in the rest of your ingredients stirring occasionally. Once bubbly, turn heat to lo and let simmer while you finish the rest of your meal. All in all, should take about 5-10 minutes to make. I highly recommend doubling the recipe in order to have more sauce, sadly I only had 1 cup of tomatoes left.

for the potatoes

(original recipe: The Pioneer Woman)
4-6 small/medium potatoes
olive oil
salt and pepper
thyme (or your favorite spice)

to make the potatoes

Preheat the oven to 450ºF.

Scrub and prick potatoes with a fork. Wrap in plastic wrap and place in microwave to quickly "bake" your potatoes.

Once done, place potatoes on a large pan and smash with a potato masher or fork. Brush/drizzle olive oil on top of each potato and top with the salt, pepper and thyme. Cook for 20-25 minutes until golden brown and crispy. These are great by themselves or served with ketchup.

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