Monday, March 7, 2011

March 7: Sirloin Burgers with Gorgonzola Cheese and Mediterranean Slaw

1 garlic clove, popped from its skin
4 ounces feta cheese crumbles or 1/2 cup full-fat yogurt
1/4 cup extra-virgin olive oil
   Juice of 1/2 lemon
2 teaspoons sugar

3 heads of radicchio, shredded
1/2 medium red onion, thinly sliced
3 to 4 tablespoons chopped fresh dill
   Coarse salt
1 teaspoon poppy seeds
2 teaspoons sesame seeds

1 1/2 pounds ground sirloin
1/2 small yellow or white onion
1 teaspoon coarse salt
2 teaspoons coarse black pepper
3 to 4 tablespoons fresh sage, finely chopped
   EVOO, for drizzling
1/4 cup balsamic vinegar, aged 6 years or more
8 ounces Gorgonzola cheese
4 crusty sesame seed rolls, split
2 cups arugula or watercress leaves, stripped from stems

In a food processor, combine the 5 ingredients for the dressing with a splash of water and process until smooth.

In a bowl, combine the radicchio, red onions, and dill. Coat the salad with the dressing and taste, adding salt if necessary. Top the slaw with the poppy and sesame seeds. Set aside while you prepare the burgers.

Preheat a nonstick skillet over medium-high heat. Place the sirloin in a bowl and hold a hand grater over the bowl. Grate the onion over the meat. Add the salt, pepper, and sage to the bowl.

Drizzle the EVOO over the meat and mix gently. Do not overmix the meat or the burgers will be tough.

Pile the burger mix together in a flattened mound. Score the mound with the side of your hand into 4 equal quadrants so your patties will be uniform in size. Form 4 patties about 1 inch thick. Add the burgers to the pan and cook for 5 minutes on the first side, 2 minutes on the flip side.

Add the vinegar to the skillet and turn the burgers as it cooks off, about 1 minute.

Turn off the heat and pile one quarter of the Gorgonzola cheese onto each burger. Tent the pan with foil and let the burgers stand for 4 to 5 minutes to melt the soft cheese and continue cooking the burgers with carryover heat. This will give you a medium cooked burger, still pink at the center. Add 2 minutes to the initial cook time for medium well to well done.

Place the burgers on the bottoms of the split buns and top with the arugula. Set the bun tops in the skillet to soak up any pan drippings, then set them in place atop the burgers. Serve with the slaw.


This burger is so good. I just love Gorgonzola cheese. And the slaw is good too. I actually used cabbage instead of radicchio, because I hate radicchio and so does my husband. It turned out great. I think it's because of the cheese and sugar :) A spoonful of sugar makes everything better!

I skipped the variation of the Chili I made yesterday to mix it up a little. I will be making it (Chipotle Chicken Chili Mac) tomorrow.

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