PEP­PER­CORN-BLUE CHEESE BURG­ERS WITH TANGY CHERRY COM­POTE

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

prep 30 min­utes cook 20 min­utes grill 10 min­utes

21/4 lb. ground beef chuck

1/2 tsp. kosher salt

2 Tbsp. coarsely cracked black pep­per­corns

6 oz. blue cheese

Di­jon mus­tard (op­tional)

6 ham­burger buns, lightly toasted

1 recipe Tangy Cherry Com­pote, or pur­chased

com­pote of choice

1. In a medium bowl sea­son beef with salt. Shape beef into six 3/4- inch-thick pat­ties. Spread cracked pep­per­corns on plate; press one side of each patty into pep­per. In­dent cen­ter of each patty.

2. Grill pat­ties, cov­ered, 10 to 12 min­utes over medium heat un­til done ( 160° F), turn­ing once mid­way through. Spread pat­ties with blue cheese; let stand 5 min­utes to melt cheese. If you like, spread buns with Di­jon mus­tard, then serve pat­ties topped with Tangy Cherry Com­pote on buns. Pass re­main­ing com­pote. Makes 6 burg­ers.

tangy cherry com­pote In a medium saucepan com­bine 1 lb. (3 cups) pit­ted fresh or frozen tart cher­ries (thawed and drained), 1/3 cup sugar, 1/4 cup dried cher­ries, 2 Tbsp. red wine vine­gar, and 1 tsp. snipped fresh rose­mary. Bring to boil­ing over medium- high heat, stir­ring fre­quently. Re­duce heat. Boil gen­tly, un­cov­ered, 20 min­utes un­til thick­ened. Makes 11/4 cups.

per burger 731 cal, 41 g fat ( 17 g sat. fat), 138 mg chol, 747 mg sodium, 49 g carb, 3 g fiber, 25 g sug­ars, 41 g pro.

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