s VIDALIA BULLSEYE PATTIES ***
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s VIDALIA BULLSEYE PATTIES ***
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Ingredients
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Instructions Instructions: *** 4-17-2010 good *** Ingredients 4 thick cut slices of Vidalia onion, or other sweet, large onions, about 1-inch thick 4 small bamboo skewers or long toothpicks EVOO û Extra Virgin Olive Oil, for liberal drizzling Salt and pepper 1 1/2 pounds ground beef (choose chuck for buttery burgers or sirloin for leaner patties) 1/4 cup Worcestershire sauce 2 tablespoons spicy mustard 3 to 4 tablespoons grated onion 4 slices good quality Swiss cheese 4 slices good quality white bread, toasted and lightly buttered Yields: Serves 4 Preparation Heat a large cast-iron skillet over medium-high heat. Secure onions with toothpicks so they stay intact when flipped. Dress onions with EVOO, salt and pepper and add to hot pan; caramelize onions for 3 - 4 minutes on each side. While onions cook, place meat in a bowl and mix with Worcestershire, mustard, salt, pepper and grated onion û grate onion directly over the meat so that it catches all the juice. Remove the onions from the skillet and drizzle a little more oil into the pan and wipe it around with a paper towel. When the pan smokes, add meat in 4 mounds, press mounds down with spatula and cook 4 minutes until brown and crisp. Flip and press again, caramelize the second side. Fold the cheese to fit the patties and cover pan with loose foil for a minute to melt the cheese, remove pan from heat. Place patties on buttered toast and top with Vidalia onion bullseyes. Eat these knife and fork burgers with a side of spiced up oven fries and some oil and vinegar slaw salad on side. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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