BRIE AND CRANBERRY BURGER // Makes 2
If you like things with a kick, add a tsp. of horseradish to the spread.
If you like things with a kick, add a tsp. of horseradish to the spread.
2 Fresh Buns
2/3 lb. Grassfed Beef or veggie burgers
1/2 Cup Sliced Scallions
1/3 Cup Dried Cranberries, soaking in hot water
4 Slices Brie/Preferably Goat’s Milk Brie
2-4 Full Leaves Butter Lettuce (or any soft green of choice)
Dijon
Salt/Pepper
1. Put the cast iron skillet in the oven at 400′ to heat through. This step is not necessary if you are using any other pan/skillet.
2. Divide the beef in to 1/3 lb patties, and shape them to be about 1/2” thick. Keep in mind that they will shrink in quite a bit when cooked. Sprinkle with salt and pepper on both sides.
3. Drain the cranberries and mix with the scallions, set aside.
4. Heat the pan over medium-high heat on the stove. If it is cast iron coming from the oven, you can start working right away. Otherwise, add about 1 tsp grapeseed oil and allow it to heat up a couple minutes. Add one patty at a time, sear on one side for 4 minutes, or until you see the edges of the patty begin to brown and shrink up a bit. In the meantime, put your buns in the toaster or toaster oven. Flip the burger, and cook for another 2-3 minutes. Add the brie and let it melt a minute before you remove the burger. Test the firmness of the center of the burger to gauge it’s doneness (Close your hand into a light fist, poke the meaty party between your index finger and thumb, that’s about medium).
5. Cover with foil and allow it to sit for two minutes. ** This timing yields a medium cooked burger in a hot cast iron pan. Vary your timing if you prefer it cooked more or less.
5. While the burger rests, put desired amount of mustard on the buns. To assemble: bottom bun+butter lettuce+burger with softened cheese+cranberry and scallion mix+bun top. Booya.
2/3 lb. Grassfed Beef or veggie burgers
1/2 Cup Sliced Scallions
1/3 Cup Dried Cranberries, soaking in hot water
4 Slices Brie/Preferably Goat’s Milk Brie
2-4 Full Leaves Butter Lettuce (or any soft green of choice)
Dijon
Salt/Pepper
1. Put the cast iron skillet in the oven at 400′ to heat through. This step is not necessary if you are using any other pan/skillet.
2. Divide the beef in to 1/3 lb patties, and shape them to be about 1/2” thick. Keep in mind that they will shrink in quite a bit when cooked. Sprinkle with salt and pepper on both sides.
3. Drain the cranberries and mix with the scallions, set aside.
4. Heat the pan over medium-high heat on the stove. If it is cast iron coming from the oven, you can start working right away. Otherwise, add about 1 tsp grapeseed oil and allow it to heat up a couple minutes. Add one patty at a time, sear on one side for 4 minutes, or until you see the edges of the patty begin to brown and shrink up a bit. In the meantime, put your buns in the toaster or toaster oven. Flip the burger, and cook for another 2-3 minutes. Add the brie and let it melt a minute before you remove the burger. Test the firmness of the center of the burger to gauge it’s doneness (Close your hand into a light fist, poke the meaty party between your index finger and thumb, that’s about medium).
5. Cover with foil and allow it to sit for two minutes. ** This timing yields a medium cooked burger in a hot cast iron pan. Vary your timing if you prefer it cooked more or less.
5. While the burger rests, put desired amount of mustard on the buns. To assemble: bottom bun+butter lettuce+burger with softened cheese+cranberry and scallion mix+bun top. Booya.
i want to eat that.
ReplyDeleteUmm are you a real chef? Can you make me some? Looks good.
ReplyDelete