WORCESTERSHIRE BURGERS WITH RANCH DRESSING
Yield: 4 burgers
Ingredients:
1 1/2 pounds ground beef
1/4 cup Worcestershire sauce
3 Tbsp grated onion
Coarse salt and black pepper
1 Tbsp vegetable oil
4 deli slices (not too thin) Provolone cheese
3 Tbsp butter
1 shallot, finely chopped
1/3 cup dry sherry
1 cup sour cream
1/4 - 1/3 cup buttermilk
1/4 cup finely chopped dill, parsley, chives and thyme
1 Tbsp fresh lemon juice
1 tsp hot sauce
1 clove garlic, grated
Bread or rolls of your choice
Instructions:
Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the ground beef, Worcestershire sauce, onion, salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges for even cooking). Add the oil to the hot pan, add the patties and cook, turning once, for 8 to 10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last 2 minutes of cooking.
Meanwhile, in a separate skillet, melt the butter over medium heat. Add the shallot, season with salt and pepper and cook for 2 to 3 minutes. Deglaze the pan with the sherry and remove from the heat.
In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.
Put the cheeseburgers on the roll bottoms and top with the shallots. Slather the roll tops with the dressing and set into place.
Ingredients:
1 1/2 pounds ground beef
1/4 cup Worcestershire sauce
3 Tbsp grated onion
Coarse salt and black pepper
1 Tbsp vegetable oil
4 deli slices (not too thin) Provolone cheese
3 Tbsp butter
1 shallot, finely chopped
1/3 cup dry sherry
1 cup sour cream
1/4 - 1/3 cup buttermilk
1/4 cup finely chopped dill, parsley, chives and thyme
1 Tbsp fresh lemon juice
1 tsp hot sauce
1 clove garlic, grated
Bread or rolls of your choice
Instructions:
Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the ground beef, Worcestershire sauce, onion, salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges for even cooking). Add the oil to the hot pan, add the patties and cook, turning once, for 8 to 10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last 2 minutes of cooking.
Meanwhile, in a separate skillet, melt the butter over medium heat. Add the shallot, season with salt and pepper and cook for 2 to 3 minutes. Deglaze the pan with the sherry and remove from the heat.
In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.
Put the cheeseburgers on the roll bottoms and top with the shallots. Slather the roll tops with the dressing and set into place.
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