This month Karen of Karen's Kitchen Stories is picking our #KitchenMatrixCookingProject recipes; this week she selected Burgers + 9 Ways. Read about our year-long project here. Well, we are huge burger fans in my house. Huge. So, the boys were thrilled!
This year, I've also joined a monthly burger challenge group, so we've played with lots of different flavor combinations recently, including a Curry Burger with Blueberry Chutney and what I called a 'You Feta Be Kidding Me' Burger made with ground lamb. . Sticky Hoisin Duck Burgers were a favorite and I had a lot of fun making a Chile-Relleno Topped Chorizo Burger years ago.
Bittman suggests an enticing array of burger in the fish-seafood, pork, and lamb categories. No beef! Very interesting, indeed. But, when I went to make this week's selection, I already had ground beef in my fridge. And though my boys are usually very adventurous, they said that we'd already done a lot of Bittman's combinations - tuna burger, kofte style, Greek style, etc. So, they requested a 'plain ol' cheeseburger.'
If you've been following me for awhile, you'll know that 'plain ol'' isn't usually in my culinary wheelhouse. But I obliged as much as I could: mimolette cheese and a brioche bun...then I added in onions caramelized and simmered in Malbec. First, though, check out the other burger creations from the bloggers...
Mimolette Burgers with Malbec Onions
Mimolette is one of my favorite aged cheeses. If you're squeamish about bugs, mites in particular, you will want to steer clear. This hardy French cheese resembles a dusty, cratered cannonball when whole. And the look and floral smell of the rind is the work of tiny mites, specially evolved to cheese. Mimolette's electric-orange paste has a sweet depth and almost fudgy finish. I like it for burgers because it doesn't get too greasy when it melts!
Ingredients serves 6
- 1 -1/2 pounds ground beef (prefer organic, grass-fed)
- 2 cloves garlic, peeled and pressed
- freshly ground salt
- freshly ground pepper
Malbec Onions
- 2 large sweet organic onions, thinly sliced
- 2 T olive oil
- 1 T red wine (I used Malbec)
- freshly ground salt
- freshly ground pepper
To Assemble
- six brioche buns, split and lightly toasted
- mimolette cheese, thinly sliced
- lettuce leaves
- organic tomato slices
Procedure
Heat olive oil in a large, flat-bottom pan. Add onions and cook until they soften and turn translucent, approximately 20 to 25 minutes. Add wine and stir to coat. Cook until deeply caramelized, approximately 15 to 20 more minutes. Season to taste with salt and pepper.
Burger
In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form six patties and grill or cook on the stove to your preferred doneness.
Toward the last few minutes of cooking, place cheese slices on top of the burger to melt.
In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form six patties and grill or cook on the stove to your preferred doneness.
Place the burger on the bun. Top with Malbec onions. On the other side, layer lettuce and tomatoes. Enjoy!
I also made oven-crisped fries with a recipe similar to this one.
Next week the #KitchenMatrixCookingProject crew will be wrapping up September with cookies. Stay tuned!
Your burgers look delicious. I have never even heard of mimolette.
ReplyDeleteThat cheese sounds so interesting! So neat that your kids are so adventurous.
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