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Rec: Hollywood Cheeseburgers. I'm not a specialist, but this is my favorite beef burger.
Joined: Dec 11, 2005
Posted to Thread #1897 at 4:56 pm on May 17, 2006
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.
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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!
For the burgers:
1 ounce dried mushrooms, such
1-1/2 pounds ground beef (80%
1 tablespoon extra-virgin
1 tablespoon dried tarragon
1 teaspoon kosher salt
1/2 teaspoon freshly ground
1/2 teaspoon granulated garlic
1/2 teaspoon Worcestershire
2 ounces brie cheese, rind
4 leaves of green/red lettuce
4 hamburger rolls
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:
- 1897. Hamburger specialists on the board? - Vicki in Tucson - 4:10pm on 05/17/06 (17)
- Vicki, more inside, and COL [LINK] - RuthSF - 4:35pm on 05/17/06
- Rec: Hollywood Cheeseburgers. I'm not a specialist, but this is my favorite beef burger. - Sandy_in_Philly - 4:56pm on 05/17/06
- I use ground beef with 20% fat and add these things to my burgers - CathyZ from Kauai - 5:47pm on 05/17/06
- Geez Cathy, maybe you could win a million bucks from Pillsbury with your creative - AngAk - 5:57pm on 05/17/06
- LOL- I dought it (get it?- bad pun) but try this- the buns are wonderful [NT] - CathyZ from Kauai - 5:59pm on 05/17/06
- Cathy, What does the egg do? [NT] - Dawn_MO - 6:07pm on 05/17/06
- Dawn, it binds the mixture but you have to be careful that - CathyZ from Kauai - 6:22pm on 05/17/06
- I have never tried it with burgers. I will have to give it a try. Thanks! [NT] - Dawn_MO - 6:26pm on 05/17/06
- Cathy, I think even I...the most inept baker possible...could make buns this>>> - orchid - 8:54pm on 05/17/06
- We love burger's and here's one of our favorites. Rec:Sante Fe Burger>>> - orchid - 8:13pm on 05/17/06
- gotta try this soon [NT] - CathyZ from Kauai - 9:43pm on 05/17/06
- I like 85/15, but don't grind it myself. Favorite additions are... - DawnNYS - 8:35pm on 05/17/06
- Far from a hambuerger specialist - but I prefer a higher-fat burger for the flavor, so use 80/20, & - LisainLA - 4:40am on 05/18/06
- This made a fabulous burger - bacon fat enriched! REC: The Ultimate Burger - deb-in-MI - 10:31pm on 05/18/06
- This is also how my H makes them. Friends have named them after him, they are so good. He also adds - Marg CDN - 2:13pm on 05/20/06
- Thanks everyone. - Vicki in Tucson - 11:30pm on 05/18/06
- By the way, the burgers from Omaha Steaks are really good >>> - Heather_in_SF - 11:54pm on 05/19/06