College football season is in full-swing, but tired of those traditional burgers? Well, even if you're not, I am! Solution: Rachel Ray's "Don't-kiss-me Garlic Burgers."
I actually tested these out when I invited an old friend over for dinner. I hadn't seen him in at least 6 months, so I wanted to impress him with a great dinner while showing off my new apartment. My roommate suggeseted I try these burgers.
They were a success and we literally stopped after each bite to all comment on how amazing they were! So here's the recipe that I hope brings you as much entertainment as it brought me.
Don't-Kiss-Me Garlic Burgers
Servings: 4
Prep Time: 10 mins
Cook Time: 10 mins
4 cloves Garlic
1/3 c. fresh basil leaves
2 Tbsp. pine nuts
3/4 c. plus 1 Tbsp Extra Virgin Olive Oil
1 onion, thinly sliced
1 lb. ground beef chuck
3/4 tsp. crushed red pepper
1 tsp. salt
1/2 pound brie cheese, sliced
4 fresh Keiser rolls, split
*We used the small jar of already minced garlic, dried basil leaves (1/10 c. instead), extra light olive oil and a sweet onion, but feel free to mess with the recipe any way you would like.
1. Using a food processor (or if you're in college and have a blender, that works just fine too), chop the garlic. Add basil and pine nuts and, with machine on, pour in 1/2 cup olive oil and process until smooth.
2. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally until softened and browned for about 15-20 minutes.
3. Meanwhile, preheat a grill pan or grill to high. In a medium bowl, combine beef, crushed red pepper and 1 tsp. salt. Shape into four patties and brush remaining 1 Tbsp olive oil on patties, then grill for 5 minutes. Flip and grill for another 5 minutes; top with cheese for the last 3 minutes of cooking. Grill the rolls until golden. (If you are using a grill pan on the stove, you can toast Keiser rolls in the oven with the broiler or just use a toaster.)
4. Spread the pesto on the roll bottoms; top each with a beef patty and some onions and cover with a roll top.
And of course, enjoy! If you try this recipe, please let me know how it turned out or if you decided to add anything that made it better!
Jules
I actually tested these out when I invited an old friend over for dinner. I hadn't seen him in at least 6 months, so I wanted to impress him with a great dinner while showing off my new apartment. My roommate suggeseted I try these burgers.
They were a success and we literally stopped after each bite to all comment on how amazing they were! So here's the recipe that I hope brings you as much entertainment as it brought me.
Don't-Kiss-Me Garlic Burgers
Servings: 4
Prep Time: 10 mins
Cook Time: 10 mins
4 cloves Garlic
1/3 c. fresh basil leaves
2 Tbsp. pine nuts
3/4 c. plus 1 Tbsp Extra Virgin Olive Oil
1 onion, thinly sliced
1 lb. ground beef chuck
3/4 tsp. crushed red pepper
1 tsp. salt
1/2 pound brie cheese, sliced
4 fresh Keiser rolls, split
*We used the small jar of already minced garlic, dried basil leaves (1/10 c. instead), extra light olive oil and a sweet onion, but feel free to mess with the recipe any way you would like.
1. Using a food processor (or if you're in college and have a blender, that works just fine too), chop the garlic. Add basil and pine nuts and, with machine on, pour in 1/2 cup olive oil and process until smooth.
2. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally until softened and browned for about 15-20 minutes.
3. Meanwhile, preheat a grill pan or grill to high. In a medium bowl, combine beef, crushed red pepper and 1 tsp. salt. Shape into four patties and brush remaining 1 Tbsp olive oil on patties, then grill for 5 minutes. Flip and grill for another 5 minutes; top with cheese for the last 3 minutes of cooking. Grill the rolls until golden. (If you are using a grill pan on the stove, you can toast Keiser rolls in the oven with the broiler or just use a toaster.)
4. Spread the pesto on the roll bottoms; top each with a beef patty and some onions and cover with a roll top.
And of course, enjoy! If you try this recipe, please let me know how it turned out or if you decided to add anything that made it better!
Jules
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