Gorgonzola Peppercorn
Burgers with Lemon and Mint Red Potato Salad
serves 2
There are few things better on a
hot day than a grilled burger and a cold potato salad.
This recipes brings what I consider the best of both.
The salad is very easy, light and tastes delicious.
It's truly a refreshing take on a summer favorite. The
burger is rich and tasty stuffed with blue cheese and
covered in black pepper, perfectly served with honey
mustard and an ice-cold beer.
Potato Salad Mis en Place:
8 small (baby) red potatoes unpeeled
juice of one lemon
2 Tbs olive oil
1/2 red onion, coarsely chopped
1/3 C leafs of fresh mint
salt and pepper to taste
Chop the potatoes into 1 inch cubes, place the potatoes in
a large pot and cover with water. Liberally salt the water
until it tastes like sea water. Bring to a boil and cook until
potatoes can be pierced with a fork and easily slide off (they
should not fall apart). Drain potatoes, return to pot and
add remaining ingredients, toss to cover and salt and pepper
to taste.
Blue Cheese Peppercorn Burgers Mis en Place
1 lb ground beef, <90% lean
1/2 large shallot
1/2 cup crumbled gorgonzola dolce (or other firm blue cheese)
1 T freshly cracked (ground) black pepper
salt to taste
Preheat grill so that the grill is very hot or preheat a large
skillet on the stovetop on medium-high. mix shallots and blue
cheese. Divide ground beef into 4 equal parts and flatten
into large patties. Spread 1/2 of the mixture onto one patty,
leaving a 1/4 inch border around the edges. Press another
patty on top and press around the edges to seal, forming one
patty. Repeat. Cook on hot grill until burgers reach desired
doneness
.
