Oh, nom-nom-nom-nom!

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  • 17 July, 2008 at 7:15 pm #18511
    WillowandWindismom
    Participant

    I got this today in an email from Cooking Light. So, if it’s from Cooking Light, that must mean that it’s healthy, right? *dashing off to fire up the grill!*

    Grilled Blue Cheese Burgers

    Shape the patties the night before, and chill until you’re ready to grill. Use bread left over from the loaf used for the tapenade to prepare the breadcrumbs. Set out lettuce, sliced tomato, thin red onion rings, Dijon mustard, and reduced-fat mayonnaise so guests can build their own burgers.

    Ingredients

    2 (1-ounce) slices country white bread

    2 tablespoons fat-free milk

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    2 pounds lean ground sirloin

    1/2 cup (2 ounces) crumbled blue cheese

    Cooking spray

    8 hamburger rolls, halved

    Preparation

    Prepare grill.

    Place bread in a food processor; process 30 seconds or until finely ground. Place breadcrumbs in a large bowl. Add milk to breadcrumbs; toss with a fork to moisten. Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 16 equal portions, shaping each into a 3 1/2-inch patty. Spoon 1 tablespoon cheese in the center of each of 8 patties; top each with 1 remaining patty, pinching edges to seal.

    Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.

    Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.

    Wine note: Enjoy a bottle of American zinfandel with this menu.

    17 July, 2008 at 7:18 pm #251175
    cricketsmama
    Participant

    oh man do these sound yummy. I love blue cheese and I love it on/in a burger too!!!

    17 July, 2008 at 7:18 pm #251176
    BCAMflorida227
    Participant

    YUM

    17 July, 2008 at 7:37 pm #251177
    SammyandOliversmama
    Participant

    Now THATS a burger!!! Thanks WWM..

    17 July, 2008 at 7:39 pm #251178
    WillowandWindismom
    Participant

    But, don’t forget the Zinfandel!!!!

    17 July, 2008 at 7:51 pm #251179
    Karenopa
    Participant

    Ewwwwww…I don’t like Blue Cheese…Can I substitute Pepper Jack???

    17 July, 2008 at 8:22 pm #251180
    SoxsMom
    Participant

    This sounds amazingly wonderful. I am preparing turkey sausages for dinner. I have some ground lamb in the freezer and I wonder if that would work too. Karen pepper jack sounds good too. This weekend I found a strawberry merlot–didn’t even sound right but the taste was wonderful. A little on the sweet side, not typical merlot, but it was tasty.

    17 July, 2008 at 8:40 pm #251181
    WillowandWindismom
    Participant

    WHAT – you don’t like blue cheese, Karen??? ACK!!! Actually, I think that any cheese would work, but I especially like blue cheese and gorgonzola so this caught my eye.

    SM, I can’t imagine why ground lamb wouldn’t work, unless it’s too lean to make a good burger. I don’t eat lamb, much to my husband’s disappointment. I tried to fix it for him early in our marriage because I knew that he liked it but the smell was gaggy. Could be because I bought it at our military commissary and that means that it was probably very “well aged”.

    Ground buffalo makes great burgers, too. It’s just starting to show up in our grocery store.

    The strawberry merlot sounds interesting. Was it more of a dessert wine?

    17 July, 2008 at 9:24 pm #251182
    gatakitty
    Participant

    Karenopa, if you don’t like bleu cheese, try feta. It has a strong, distinctive taste (which this recipe needs), and crumbles/melts in a similar fashion to bleu, but does not have the benign mold that some people just can’t get around. I often use bleu and feta interchangably. If you use feta, toss in a generous helping of oregano, and you’ve got a Greek burger (use tzatziki sauce instead of mayo)!

    17 July, 2008 at 9:53 pm #251183
    SoxsMom
    Participant

    WWM I am a military spouse and would not buy lamb from any commissary. They often package mutton as lamb and they are not the same. Mutton has a very strong smell as well as a very strong taste. Lamb isn’t like that.

    I like buffalo as well. It is a very lean protien. There is a bar in midtown Ruidoso that has an excellent buffalo burger.

    17 July, 2008 at 10:05 pm #251184
    WillowandWindismom
    Participant

    Add to the mix the fact that I used to work on the Navajo Reservation, SM – and they do eat mutton *barf*. They have the only Kentucky Fried Chicken franchise (it’s in Shiprock, NM) that serves mutton stew. EEEEWWWWWWWWW!!!!!!!

    Where in NM are you? We used to live in Farmington.

    17 July, 2008 at 10:06 pm #251185
    gatakitty
    Participant

    I love lamb (the secret is garlic–you can never have too much!), but my dad and hubby hate it, so we never get to eat it (too expensive in restaurants).

    I have had mudbugs (also called crawdads or crawfish), buffalo (very lean!) and ostrich burgers, elk sausage, and blackened gator tail. (any of you Univ. of Fla. philistines ever eat bulldog? I didn’t think so!)

    I do draw the line, though, at escargot. Hubby can have all of them while I scarf the oysters Rockefeller!

    17 July, 2008 at 10:09 pm #251186
    WillowandWindismom
    Participant

    Gatakitty, I am so with you on escargot. It smells heavenly but I refuse to eat things that crawl on the sidewalk after the rare rain. Why not just eat a big bowl of garlic butter and leave out the snails.

    I just don’t do lamb – they are too cute. I know, I know.. baby calves are cute, too, but it’s an irrational trait that I have. And I don’t eat any of that stinkin’ rattlesnake that they catch in Sweetwater every year. YUCK!!

    17 July, 2008 at 10:24 pm #251187
    gatakitty
    Participant

    I don’t do veal, either, but for a very different reason. When I was in 6th grade, I went to summer MYF camp for a week at Epcot-by-the-Sea, on what is now very tony St. Simon’s Island, GA (it was out of fashion and rather run down at the time). Apparently, not long before our arrival, a semi hauling breaded veal cutlets broke down nearby and the owner or driver of the shipment, rather than lose the entire lot to spoilage, opted to give the whole lot to the camp (and take a nice tax deduction).

    Sunday night supper was wonderful! I had never had veal before–boy did I feel that I was living large! Then came Monday lunch, Monday dinner, Tuesday lunch, Tuesday dinner–I think you get the idea. By Friday night, the entire group from our church loaded up the bus and drove into Brunswick for dinner at Shoney’s Big Boy! I have never touched veal since, and get queasy at the thought of it.

    PETA has the wrong idea–no graphic pictures, just overload us all until we’re sick of it!

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