Subj : BH&G 2913
To   : All
From : Dave Drum
Date : Fri Jun 04 2021 11:30:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Garlic-Mozzarella Burger
 Categories: Beef, Cheese, Vegetables, Herbs
      Yield: 6 Servings
 
      2    Bulbs garlic
      1 tb Olive oil
    3/4 c  Fresh grated Parmesan
           - cheese
    1/3 c  Fine chopped onion
    1/3 c  Snipped, drained oil-packed
           - dried tomatoes
    1/2 c  Snipped fresh basil
    1/2 ts Fresh ground black pepper
    1/4 ts Salt
  1 1/2 lb 85% lean ground beef
      8 oz Bulk Italian sausage
      6 oz Fresh mozzarella cheese
      6    Ciabatta rolls; split, or
           - hamburger buns
           Olive oil
           Fresh baby spinach leaves
           Ripe olives (optional)

MMMMM----------------------OLIVE MAYONNAISE---------------------------
    1/2 c  Mayonnaise
      1 tb Purchased Kalamata olive
           - tapenade
      1 tb Snipped fresh basil
 
  In a small bowl stir together mayonnaise, olive tapenade,
  and basil.
  
  Set oven @ 400ºF/205ºC.
  
  Peel off the outer papery layer of the garlic bulbs. Cut
  off the top third of the bulbs, exposing the tops of the
  cloves. Place a sheet of foil on a flat surface; place
  bulbs in the middle of the foil. Drizzle bulbs with the 1
  tablespoon olive oil; fold foil up and over to form a
  packet. Roast garlic in the oven for 30 to 35 minutes or
  until soft and cloves are pulling away from papery
  covering. Cool about 30 minutes or until garlic is cool
  enough to handle. Squeeze the garlic cloves from the bulbs
  into a small bowl; mash with a fork to form a paste.
  
  In a large bowl combine the garlic paste, Parmesan cheese,
  onion, dried tomatoes, basil, pepper, and salt. Add ground
  beef and Italian sausage. Mix very lightly with a fork.
  Shape meat mixture into twelve 1/2" patties, about 4"
  wide. Cut the mozzarella into six 1/4" slices. Top six of
  the patties with a mozzarella slice. Top each with one of
  the remaining six patties. Pinch edges of top and bottom
  patties together to form one large burger patty, sealing
  all holes.
  
  For a charcoal grill, arrange medium-hot coals around a
  drip pan. Test for medium heat above the pan. Place
  patties on grill rack over drip pan. Cover and grill for
  10 minutes. Turn burgers with a wide spatula. Grill about
  10 minutes more or until done.
  
  For a gas grill, preheat grill. Reduce heat to medium.
  Adjust for indirect grilling. Place patties on grill rack
  away from heat. Cover and grill as above.
  
  Brush cut side of rolls with additional olive oil. During
  the last 1 to 2 minutes of grilling, place rolls,
  oil-sides down, on grill directly over heat to lightly
  toast. Remove burgers and rolls. Let burgers stand for 2
  minutes before eating (the cheese inside is hot).
  
  Serve burgers in rolls with spinach leaves and Olive
  Mayonnaise. If desired, garnish each burger with an
  additional spinach leaf and a ripe olive on a wooden
  skewer inserted into top of roll.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 17 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "We're all in this alone." -- Lily Tomlin

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