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Say Cheese! Point Reyes Blue Cheese Burgers

partysugar — Thu, 16 Jul 2009 10:27:33 -0700

On Monday one of the Sugar girls came into work raving about an amazing blue cheese burger she had over the weekend. The cheese was stuffed inside the patty, and a tangy red pepper aioli moistened the bun. Remembering that I had some Point Reyes Blue Cheese in my fridge, I decided to try grilling up some blue cheese burgers.

The pairing of beef and blue cheese is a classic one and it translates well to a hamburger. To complement the burger, I made a quick garlic aioli and grilled veggies. The final burger is more sophisticated than its cheddar all-American counterpart, but it's just as tasty. Sticking the cheese inside the meat results in a delightful ooziness. To experiment with your own molten center blue cheese burger get the recipe and read more.

Blue Cheese Burgers
Modified From Food & Wine and Emeril Lagasse

Take care when grilling these burgers. Mine were left on the grill too long and one of them was a little overcooked.

Ingredients

For aioli:
1/2 cup mayonnaise
1/8 cup extra-virgin olive oil
1/8 cup grapeseed oil
3/4 tablespoon fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
For burgers:
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces blue cheese
Four 1/2-inch-thick slices of red onion
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces arugula
4 large whole wheat buns, split in half

Directions

Make aioli: In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and the grapeseed oil. Add the lemon juice and season with cayenne.
Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
In a bowl, combine the beef, garlic, salt, pepper, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
Place the burgers on the grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes.
Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.

Serves 4.

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Taste Test: McDonald's Angus Third Pounders

YumSugar — Fri, 03 Jul 2009 06:30:06 -0700

Back in April, McDonald's announced plans to add a premium Angus burger to its fast-food lineup. The burger, priced at $3.99, would compete with other higher-end fast-food burgers such as Carl's Jr.'s Six Dollar Burger and Burger King's XT burger, and was scheduled to roll out nationwide by August. Well, July's barely begun, but yesterday the chain's Angus Third Pounders hit menus across the country.

The burgers, which weigh at least a third of a pound, or 5.33 ounces, before they're cooked, come in a trio of styles, all on a sesame seed bun: Deluxe, with tomato, lettuce, mustard, mayonnaise, red onions, dill pickles, and American cheese; Bacon & Cheese, with ketchup, mustard, red onions, dill pickles, American cheese, and three slices of bacon; and Mushroom & Swiss, with mayonnaise, sautéed mushrooms, and swiss cheese. See more pictures - and the results of our office taste test - when you keep reading

Come Party With Me: Independence Day - Menu

partysugar — Tue, 30 Jun 2009 09:00:45 -0700

Although I don't consider myself the most patriotic person, I love a good 4th of July celebration! With its warm weather, barbecue dinner, and fireworks finish, chances are you enjoy the nation's birthday party, too. If you haven't decided what to serve your family and friends, consider whipping up a meal that is all-American.

Start things off with finger-licking-good chicken wings. The sweet and spicy sauce is so simple it can be made with items you already have in your pantry. Next move on to a beloved classic: a bacon cheeseburger with all the fixings. No backyard party is complete without several stellar sides, so plate up a generous helping of creamy potato salad.

A platter of plump in-season heirloom tomatoes drizzled with olive oil rounds out the menu. Are you enticed by the sound of these dishes? Check out the recipes when you read more.

Chicken Wings With Sweet-and-Spicy Pantry Sauce
From Food & Wine

Ingredients

16 chicken wings, with the two joints attached, tips removed
1 cup ketchup
1/4 cup Dijon mustard
1/4 cup hot sauce
1/4 cup soy sauce
1 tablespoon light brown sugar

Directions

Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places.
In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
Light a grill. Remove the chicken wings from the marinade, leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes.
Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

Serves 4.

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Home-Ground Burgers With Bacon, Cheese, and Fresh Thyme
From Emeril Lagasse

Ingredients

2 pounds boneless beef chuck, cut into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 slices cheddar cheese
4 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
Mayonnaise, for serving
Ketchup, for serving
Mustard, for serving
Pickles, for serving

Directions

Place the diced chuck in a large bowl.
Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes.
Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine.
Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Alternately, use a food processor to grind the meat in batches. Form gently into four patties. Cover and refrigerate until chilled, about 1 hour.
Preheat a grill to medium, and lightly oil the grate.
Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger.
Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Serves 4.

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Potato Salad
From Tyler Florence

Ingredients

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes
Peel the cool eggs and grate them into the bowl.
Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Serves 4-6.

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Perfect Tomato Salad
From Real Simple

Ingredients

1 1/2 pounds tomatoes, preferably a mix of colors and sizes
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt

Directions

With the tip of a paring knife, remove the stems from large tomatoes and slice them 1/4 inch thick. Leave grape or cherry tomatoes whole.
Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.

Serves 6.

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Come Party With Me: High School Graduation - Menu

partysugar — Tue, 02 Jun 2009 10:15:13 -0700

This week I'm planning the ultimate high school graduation party. Most high schools host a grad night after the ceremony where students get to celebrate together one last time. To ensure that they won't miss the festivities at either the grad night or their family's gathering, throw the personal party in the days following the graduation. The majority of graduates will have some sort of get together, and guests may be party-hopping, so take that into consideration when selecting a menu. Instead of offering a formal, sit-down dinner, opt for heavy appetizers or a casual, make-ahead buffet. This menu consists of comforting, simple, kid-friendly party food.

You can't go wrong with classics like seven-layer dip with tortilla chips and ranch dip with crudites. Pressed mozzarella and tomato sandwiches get more flavorful over time, and beef sliders with cheese and spicy mayonnaise are hearty enough to satiate the football players. For these crowd-pleasing recipes, read more.

Seven-Layer Bean Dip
From Better Crocker

Ingredients

1 can (16 oz) refried beans
1 package (1 oz) taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) chopped green chiles
1 cup chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend
1 can (2.25 oz) sliced ripe olives, drained
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired

Directions

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Serves 16.

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Ranch Dip with Vegetables
From Sara Moulton

Ingredients

3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
4 carrots, cut into sticks
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 small jicama, peeled, halved lengthwise, and cut into sticks
1 1/2 cups grape or cherry tomatoes (9 ounces)
thick cut, crinkle potato chips (optional for serving)

Directions

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Serve dip with vegetables and potato chips.

Serves 12.

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Sliders with Chipotle Mayonnaise
From Bobby Flay

Ingredients

Chipotle Mayonnaise:
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
Sliders:
1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns
Pickles, Red onion slices, tomatoes, lettuce, optional for topping

Directions

Make the Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Make the Sliders: Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Serves 6-8.

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Pressed Mozzarella and Tomato Sandwich
From Everyday Food

Ingredients

2 tablespoons Dijon mustard
1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
Romaine lettuce leaves
6 ounces fresh mozzarella, sliced
1/2 cup fresh flat-leaf parsley leaves
Coarse salt and ground pepper

Directions

In a small bowl, whisk together mustard and oil until thick; spread on bread.
Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.
Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet.
Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Serves 2.

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Say Cheese! Pork Chipotle Muenster Burgers

partysugar — Thu, 21 May 2009 10:15:35 -0700

Muenster is an American creation related to France's Munster cheese. It has a smooth texture, yellow interior, and orange rind. Muenster is incredibly mild in flavor with a taste somewhere between American cheese and Jack cheese. The cow's milk cheese is semisoft and great for melting. It's ideal on a grilled cheese sandwich, or in my case, a pork chipotle cheeseburger. To check out the recipe, which is perfect for this weekend's kickoff to Summer, read more.

When I saw this on Gourmet's website, I was immediately smitten. What's not to love about a combination of spicy pork, oozing cheese, and creamy avocado? I followed the recipe word for word and was impressed with the sheer perfection of the burger. The recipe takes the American classic and infuses it with Latin flavors. The final burger is a juicy, smoky, crunchy (thanks to the ingenious addition of tomatillos) masterpiece. Don't be afraid of the mayonnaise; instead, embrace it as a key ingredient that keeps the burger moist.

Pork Chipotle Muenster Burgers
From Gourmet

Ingredients

1 lb ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 lb), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Directions

Prepare a gas grill for direct-heat cooking over medium heat.
Gently mix pork, chipotle, garlic, and a scant tsp salt until just combined. Form into 4 (1/2-inch-thick) patties.
Oil grill rack, then grill patties, covered, 4 minutes.
Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Serves 4.

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Fast and Easy Dinner: Cheddar-Stuffed Burgers

partysugar — Fri, 01 May 2009 10:30:35 -0700

What better way to start the weekend than with a succulent, cheese-filled burger? A crowd-pleasing classic, this cheeseburger comes together quickly and simply. For a leaner variation, use ground turkey instead of ground beef.

Once you've mastered the technique, get creative. Provolone, blue cheese, or mozzarella would make for a delicious molten center with roasted red peppers, caramelized onions, and pesto as toppings. To add the recipe to your collection, read more.

Cheddar-Stuffed Burgers
From Everyday Food

Ingredients

1 1/2 pounds ground beef chuck
4 ounces cheddar, cut into 4 slabs
Vegetable oil, for grates
Coarse salt and ground pepper
4 hamburger buns, lightly toasted
Toppings, such as lettuce, tomato, red onion, bread-and-butter pickles, and ketchup

Directions

Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese.
Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

Serves 4.

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Check Out Twilight . . . With Cheeseburgers

YumSugar — Wed, 29 Apr 2009 09:00:04 -0700

If you thought last year's Twilight film couldn't get any better, think again. Turns out the trailer's even more of a nailbiter when you replace the beautiful Bella Swan with none other than a mouthwatering cheeseburger. Check out the spoof below and tell me how you feel about it. Party and I both thought it was so stupid it was funny. Does it make you excited for New Moon - or are you simply left with a deep desire for a juicy, succulent cheeseburger?

Source

What Cheese Goes On Your Burger?

YumSugar — Fri, 27 Mar 2009 11:45:43 -0700

Tough Economy Forces McDonald's to Reevaluate Dollar Menu

YumSugar — Tue, 05 Aug 2008 14:00:16 -0700

In a response to soaring food prices, McDonald's announced yesterday that it will be restructuring its dollar menu. This means swapping out the dollar menu's most popular items and replacing them with less-costly offerings. The company is testing changes to its $1 bestseller, the double cheeseburger. Chief Operating Officer Ralph Alvarez said:

The way the dollar menu looks today won't be the way it looks next year. . . . What fits on the menu will look different than now because it has to be profitable.

To offset the rising cost in cheese, which is expected to rise 21 percent this year in the US, many stores are using only one slice of cheese instead of two and touting the new offering as a "double hamburger with cheese." Other franchises have increased the cost of the double cheeseburger to $1.19.

If removed from the dollar menu, the double cheeseburger will be replaced by another burger. What do you think about the development? Will you be upset if the double cheeseburger is no longer a part of the dollar menu?

Source

Fast & Easy Dinner: Barbecue-Sauced Burgers

partysugar — Fri, 04 Jul 2008 04:00:27 -0700

Happy 4th of July! Making a delicious all-American meal doesn't have to take all day: this juicy, grilled burger is ready in just twenty minutes. Instead of mixing the ground beef with minced vegetables, the meat is seasoned with a store bought horseradish mustard. The recipe tops the burger with white cheddar cheese, arugula, and red onion, but feel free to dress the pattie to your liking. To enjoy this classic dish tonight, read more.

Barbecue-Sauced Burgers
From Better Homes and Garden magazine

Ingredients

1 lb. lean ground beef
1 to 2 Tbsp. horseradish mustard
3 to 4 oz. white Cheddar cheese, sliced
4 hamburger buns, split and toasted
1/4 cup barbecue sauce
Arugula, tomato slices, and/or red onion slices (optional)

Directions

In a large bowl combine beef, horseradish mustard, and 1/4 tsp. each salt and black pepper; mix well. Shape into four 3/4-inch thick patties.
For charcoal grill, grill patties on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once.
Top burgers with cheese during the last 1 minute of grilling. For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.
Serve on buns with barbecue sauce. Add arugula, tomato and/or onions.

Serves 4.

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