Some cosmetic changes in preparation for larger site changes in the works.

Close
FloriSandy

Rec: Hollywood Cheeseburgers. I'm not a specialist, but this is my favorite beef burger.


Veteran Member
3841 posts
Joined: Dec 11, 2005

Options

Posted to Thread #1897 at 4:56 pm on May 17, 2006

My Notes:

I make these burgers using Edam cheese and
cooked white mushrooms (use your favorites). These have been a big hit at barbeques and I just love the tarragon in these! I also use tarragon in scrambled eggs and omelets.

Make sure you use granulated garlic. This recipe works best if you use a quarter pound hamburger press.

- - - - - - - - - - - - - - - - - - - - - - - - -

From: Weber's Recipe of the Week

Hollywood Cheeseburgers with Mushrooms and Brie

Here's what happens when a mild-mannered
cheeseburger decides to get dressed up and party wildly with his swanky, celebrity friends. Oh, what a night!

Direct/Medium


For the burgers:

1 ounce dried mushrooms, such
as shiitake
1-1/2 pounds ground beef (80%
lean)
1 tablespoon extra-virgin
olive oil
1 tablespoon dried tarragon

1 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
1/2 teaspoon granulated garlic

1/2 teaspoon Worcestershire
sauce
2 ounces brie cheese, rind
removed


4 leaves of green/red lettuce
4 hamburger rolls
Mustard
Ketchup


To prepare the burgers: In a medium bowl,
soak the mushrooms in boiling
hot water until soft, about 45 minutes.
Drain the mushroom and squeeze
out the excess water. Finely chop the
mushrooms and place them in a
medium bowl. Add all the remaining burger
ingredients, except the
cheese, and mix well with your fingers
until evenly distributed. Shape
the meat into four equal-sized balls.
Divide the cheese into four
equal-sized pieces. With your forefinger,
make a dimple in the center of
each ball of meat and insert a piece of
cheese. Close the meat over the
cheese. Gently press the meat into patties
of equal size and thickness
(about 3/4 inch thick).
Grill the patties over Direct Medium heat
until fully cooked, but not so
long that the cheese starts to seep out of
the patties, 8 to 10 minutes,
turning once halfway through grilling time.
During the last 30 seconds,
grill the buns over Direct Medium heat
until lightly toasted.
Serve the burgers hot on toasted buns with
lettuce. Provide mustard and
ketchup as condiments.

Makes 4 servings

more recipes <http://www.weber.com>


Other messages in this thread: