Open-faced Roquefort Burger
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Prep Time:
Cooking Time: Servings: 4 |
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Open-faced Roquefort Burger Recipe.
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Be The First To Review This RecipeIngredients
| Roquefort cheese | 1/2 cup | crumbled |
| unsalted butter | 1 cup | softened |
| chive | 2 Tbsps | diced |
| wax paper | 1 | 1 Piece -10 x 10 inches |
| Burger | ||
| ground beef | 1 3/4 lbs | coarsely ground & well chilled |
| onion | 1 | diced |
| Dijon mustard | 1 tsp | |
| Worcestershire sauce | 1 tsp | |
| egg yolk | 2 | |
| garlic clove | 1 | diced |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
| vegetable oil | 1/4 cup | |
| To Serve | ||
| baguette | 1 | sliced into 4 x 5 inch slices |
| tomato | 2 | sliced |
| arugula | 1 cup | |
| French dressing | 1/4 cup | |
Directions
- In a bowl mix together the cheese with the butter and diced chives.
- Cut a sheet of wax paper approximately 10 x 10 inches. Mold the prepared butter in a strip about 1 1/2 inches wide along the front edge of the paper then roll up tightly , twisting the ends to form a fat bonbon shape. Place in the freezer overnight.
- In a large bowl, mix the remaining ingredients, then divide the hamburger mix into 8 evenly sized patties.
- Remove the cheese roll from the freezer, allow to soften slightly and cut into 4 equal slices.
- Place a slice of cheese roll on 4 of the patties and use the remaining 4 patties as lids; with your fingertips, pinch the edges together to seal in the cheese filling. Brush the burgers with a little oil.
- Heat the grill and, when smoking hot, cook the burgers for 4-5 minutes on each side.
- To serve, top each section of the baguette with a sliced tomato, then a grilled burger, and top with some dressed salad leaves, and serve.
