Thursday, May 2, 2013

Port and Stilton Burger

Resist the urge to pile on any of the usual toppings — tomato, ketchup, lettuce. "The port is your condiment."


·         1 cup ruby port
·         2 pounds ground beef
·         Salt
·         Freshly ground pepper
·         1/2 cup(s) (3 ounces) Stilton cheese, softened
·         4 brioche hamburger buns, buttered and toasted


1.       In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.

2.       Heat a cast-iron griddle until very hot. Form the meat into four 4- by 1-inch patties without packing too tightly. Season generously with salt and pepper. Add the patties to the griddle, cover with a roasting pan, and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate. Drizzle with the reduced port, top with the buns, and serve.

Happy Cooking
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