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Rachael Ray’s BLUE-RUGULA BURGERS




Source of Recipe


Rachael Ray, 30 Minute Meals


Recipe Introduction


Stupid name, terrific burger. Fat, juicy, flavorful burgers topped with caramelized onions, arugula and gooey, slightly stinky (in a good way) Cambazola cheese! These would be enormous burgers – she calls for 1 1/2 lbs. of meat to make FOUR burgers. I used 1/4 lb. per burger instead. And I didn’t bother chopping my arugula leaves – it wasn’t necessary. I added a little Worcestershire sauce to my frying pan with the oil and butter to fry the burgers in (remember ‘Steakburgers’?). These were so good and so easy.


List of Ingredients




2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 large onion, sliced
Salt and freshly ground black pepper
1 tablespoon brown sugar
Splash water
1/4 cup spicy brown mustard
1 1/2 pounds ground sirloin
2 cloves garlic, grated
3 tablespoons Worcestershire sauce [plus more for frying burgers, if you like]
A handful fresh parsley, finely chopped
1/2 pound Cambazola blue cheese, thinly sliced
4 crusty rolls, split, lightly toasted
2 handfuls arugula leaves, coarsely chopped


Recipe



Heat 1 T. olive oil and 1 T. butter in a skillet over medium-low heat. Add the onions, season with salt and pepper and cook for about 20 minutes, stirring as needed to caramelize the onions. Add water, brown sugar and mustard to the onions, stir and turn off the heat.

While the onions are cooking, mix the garlic, Worcestershire sauce, parsley, salt and pepper into the beef. Form 4 patties, pushing in at the center of each patty so that they are thinner at the center (they will cook more evenly that way and won’t form ‘Burger Balls’ while cooking). In a large skillet heat the remaining 1 T. butter and oil [I added a few splashes of Worcestershire sauce] over medium heat and cook the patties. [You may need to lower the heat a bit if you use the Worcestershire sauce so that they don’t burn.] Cook the patties 6 minutes for rare, 8 minutes for medium and 10 minutes for medium well, turning once. When done, top with the cheese and cover to let melt slightly.

Put the burgers on the buns, top with arugula and the onions.

Serves 4.