The Recipe
Courtesy of: Food Network Magazine - June 2012 Issue
Burgers:
4 6oz burgers
Toasted crusty bun
Fried egg or sliced hard-boiled egg
Bacon
Dijon mustard
Frisee salad
Frisee Salad:
Whisk 1 tablespoon each dijon mustard and olive oil, 1 thinly sliced shallot, 2 tablespoons bacon drippings, and salt and pepper to taste; toss with 1 bunch torn frisee.
Assemble the burger and enjoy!
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Review
This burger is sooooo amazing! The egg yolk, salad, and of course bacon blend together to make this one of our favorite burgers. We highly recommend trying this out!
The Recipe
Courtesy of: Food Network Magazine - June 2012 Issue
Burgers:
4 6oz burgers
Toasted poppy seed roll
Chopped chives
Tomato slices
Beer-cheese sauce
Beer-Cheese Sauce:
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in 2 tablespoons flour and 1/4 teaspoon mustard powder; cook, stirring 2 to 3 minutes (do not brown). Whisk in 3/4 cup beer; bring to a simmer, then whisk in 1/2 cup half-and-half. Simmer, whisking, until thickened, 4 minutes. Stir in 1-1/2 cups grated sharp cheddar cheese and 1 tablespoon horseradish.
Assemble the burger and enjoy!
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Their picture:
Tips/Tweaks
Substitutions or Omissions
We used whole-wheat buns instead of the poppy seed bun, since this is easy to find at the grocery store. Also, we omit the horseradish because we do not like the taste, but the beer-cheese sauce is still amazing.
Review
This burger we have made several times and will make again! The beer-cheese sauce recipe makes quite a lot, so we tend to save the sauce and use it whenever we make more burgers. One of our favorite gourmet burger recipes and it's so easy to make too!
The Recipe
Courtesy of: Food Network Magazine - June 2012 Issue
Burgers:
4 6oz burgers
Toasted whole wheat bun
Avocado slices
Alfalfa sproutes
Tomato slices
Red leaf lettuce
Green Goddess dressing
Green Goddess Dressing:
Puree -
1/3 cup plain low-fat yogurt
1/4 cup chopped chives
2 tbsp mayonnaise
2 tbsp chopped basil
1 tbsp lemon juice
1 tsp Worcestershire sauce
salt and pepper to taste
Assemble the burger and enjoy!
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Their picture:
Review
The burger was really good, but what made it was the Green Goddess dressing! The dressing makes a lot, so we actually used it on sandwhiches and other things after all of the burgers were gone. We have made this burger twice and will probably make it again this summer!
The Recipe
Courtesy of: Sarah's Mom
2-1/2 cups uncooked mastaccioli or penne pasta
2 tbsp margarine or butter
2 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp white pepper
dash nutmeg
1-1/4 cups half and half
2 oz (1/2 cup) shredded fontina cheese
2 oz (1/2 cup) shredded swiss cheese
2 oz (1/2 cup) shredded parmesan cheese
2 tbsp dry white wine
1 tsp olive/vegetable oil
2 tbsp sliced green onions
2 roma tomatoes
Preheat the oven to 350 degrees. Spray 1-1/2 quart casserole dish with nonstick cooking spray. Cook the pasta to desired tenderness.
In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and nutmeg. Cook until bubbly. Gradually add half and half, stirring constantly. Cook until mixture boils and thickens, stirring frequently.
Remove from heat and stir in the 3 shredded cheeses until melted (stringy). Stir in the wine. Drain pasta and add to the cheese sauce, stirring to coat.
Pour into sprayed dish. Arrange sliced tomatoes around the outside of the casserole dish and brush with oil. Sprinkle the onions on top. Bake for 20-25 minutes or until edges are bubbly.
Review
This recipe has been made in Sarah's family for a long time. In fact, when she was little, she actually didn't like the flavor the wine gave to the dish, so her mom would exclude it. But this is something that we would make a lot in college to satisfy missing home and still make quite often to this day. It is one of our absolute favorites!
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