This is my first stab at a “Christ­mas burger”—a turkey patty with red and green fix­ings. It’s de­cid­edly dif­fer­ent. I don’t know if it makes the Naughty or Nice List, but for me, it makes the Tasty List! — RACHAEL RAY

Rachael Ray Every Day - - Contents -

Rach’s first-ever Christ­mas burger!

Christ­mas Burg­ers MAKES 4

2 tbsp. but­ter 2 large onions, thinly sliced 1 fresh bay leaf

Salt and white pep­per 1∕4 cup dry sherry 11∕2 lb. ground sir­loin (90% lean) Kosher salt and coarsely ground black pep­per 1∕4 cup (a hand­ful) fresh flatleaf pars­ley, finely chopped About 2 tbsp. Worces­ter­shire sauce 6 oz. smoked blue cheese or Stil­ton cheese— cut into 4 por­tions, then pressed into small disks 1∕2 cup whole- berry cran­berry sauce (from 14- oz. can) 6 tbsp. grainy Di­jon mus­tard 1 tbsp. veg­etable, canola, or olive oil 4 brioche buns, ps lit a(nd toasted if not fresh from the bak­ery) 3 to 4 cups up­land cress or wa­ter­cress

■ In a medium skil­let, melt the but­ter over medium heat. When the but­ter foams, add the onions and bay leaf. Sea­son with salt and white pep­per. Cook, stir­ring of­ten, un­til soft­ened, about 15 min­utes. Add 1∕2 cup wa­ter. Cook un­til the wa­ter is ab­sorbed and the onions are golden brown, 20 to 30 min­utes. Add the sherry. Cook, stir­ring of­ten, un­til ab­sorbed, about 3 min­utes. Dis­card the bay leaf. ■ In a medium bowl, sea­son the beef lib­er­ally with kosher salt and black pep­per. Mix in the pars­ley and Worces­ter­shire. Form the meat into 4 por­tions. Press 1 disk of blue cheese into the cen­ter of each; fold over the meat to seal the cheese. Form into pat­ties (thin­ner in the cen­ters for even cook­ing). Place the pat­ties on a plate. Cover and re­frig­er­ate un­til firm, 10 to 15 min­utes. ■ In a small saucepan, heat the cran­berry sauce and 2 tbsp. wa­ter over low, stir­ring un­til loos­ened, about 2 min­utes. Trans­fer to a small bowl. Mix in the mus­tard. ■ In a cast-iron skil­let or other heavy skil­let, heat the oil, one turn of the pan, over medium-high. Add the pat­ties. Cook, turn­ing oc­ca­sion­ally, for 8 to 9 min­utes. ■ Build the burg­ers with the bun bot­toms, some cran-mus­tard sauce, the up­land cress, pat­ties, onions, more cran-mus­tard sauce, and the bun tops.

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