DOU­BLE CHEESE­BURG­ERS WITH BASIL, BA­CON, AND EGG

Better Homes & Gardens - Best of Summer Recipes - - Whoa! Now That’s A Burger! -

pic­tured on page 34. prep 30 min­utes grill 6 min­utes

1 recipe Ba­con Aioli, or gar­lic and ba­con

fla­vored mayo (op­tional)

11/2 lb. ground beef chuck (80% lean)

1/4 cup finely chopped fresh Ital­ian pars­ley

2 Tbsp. un­salted but­ter, melted and cooled to

room tem­per­a­ture

1 Tbsp. ex­tra vir­gin olive oil (op­tional)

4 eggs (op­tional)

4 oz. moz­zarella cheese, coarsely shred­ded

4 ham­burger buns

Fresh basil leaves

1. If you like, pre­pare Ba­con Aioli; set aside.

2. In a large bowl gen­tly mix ground beef, pars­ley, but­ter, 1/2 tsp. salt and 1/4 tsp. pep­per; shape into eight pat­ties about 1/4 inch thick and 4 inches in di­am­e­ter. In­dent cen­ter of each patty.

3. If de­sired, pour oil into large skil­let with a lid over medium heat. When oil shim­mers, crack each egg into small bowl and then tip each egg into pan. Sprin­kle them lightly with salt and pep­per; cover. Cook eggs un­til de­sired done­ness. Trans­fer eggs to plate.

4. Grill pat­ties, cov­ered, over medium heat 6 min­utes, turn­ing once half­way through* and top­ping with cheese the last 1 minute of grilling. Re­move from grill. Spread 2 Tbsp. Ba­con Aioli on cut sides of buns. Stack 2 pat­ties on a bun bot­tom. Top with fried egg, if de­sired; add basil leaves and bun top. Makes 4 burg­ers.

* tip The higher fat beef chuck and but­ter may cause flare- ups. Keep a squirt bot­tle filled with water handy to ex­tin­guish flames, and move burg­ers to a cooler zone on the grill, if needed. ba­con aioli Pre­heat oven to 350° F. Place 16 gar­lic cloves on a piece of foil, driz­zle with 1 Tbsp. olive oil, seal foil pouch; bake about 20 min­utes or un­til gar­lic is very soft. Mean­while, heat large skil­let over medium- high heat. Add 8 slices chopped ba­con and cook, stir­ring oc­ca­sion­ally, un­til crisp, 7 or 8 min­utes. Use slot­ted spoon to trans­fer ba­con to plate lined with pa­per tow­els. When gar­lic is soft, re­move from oven, un­wrap, and squeeze cloves out of skins into a small bowl. Mash with a fork. Add ba­con and 1 cup may­on­naise and stir to com­bine. Store left­overs in the re­frig­er­a­tor up to 3 days.

per burger 451 cal, 31 g fat ( 13 g sat. fat), 103 mg chol, 382 mg sodium, 15 g carb, 1 g fiber, 2 g sug­ars, 27 g pro.

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