Open-Face Roquefort Burgers With Grilled Onions

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Lean ground chuck
1 teaspoon	5ml	Coarse kosher salt
2 oz	56g	Roquefort or other blue cheese
1 teaspoon	5ml	Cracked black pepper
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Garlic cloves - minced (large)
4		Italian or French bread, 3/4" thick
4		Red onion, 1/2" thick

Recipe Instructions

Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.

Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.

Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.

This recipe yields 4 servings.

Serve with: Grilled herbed potato slices and a salad of mixed baby greens and chopped beefsteak tomatoes, dressed with a red-wine vinaigrette.

Dessert: Purchased plum tart with whipped crème fraîche.

Source:
Bon Appetit, September 2003

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