GRILLED BEEF BURGERS WITH RED PEPPERS AND ROQUEFORT
There is energy on the palate with the fi rst bite. The sweet roasted red peppers play against the luxurious acidity of the Roquefort and together balance this simple Mediterranean burger.
- 11⁄2 pounds ground beef chuck
- 1 pound ground sirloin
- 1 medium red onion, puréed in a food pro cessor or grated, with juices
- 2 tablespoons tomato paste, preferably sun- dried
- 3 tablespoons balsamic vinegar
- 2 tablespoons dry red wine
- 2 teaspoons ground rosemary
- Salt and freshly ground black pepper to taste
- Vegetable oil for brushing grill rack
- 4 large red bell peppers
- 2 tablespoons extra virgin
- olive oil, plus extra for shaping burgers
- 1⁄3 pound Roquefort or other good- quality blue cheese
- 8 (4 × 4- inch) squares plain or rosemary- scented focaccia, cut in half and opened
Instructions:
- In a large bowl, combine the ground chuck and sirloin, the onion and its juices, the tomato paste, 2 tablespoons balsamic vinegar, the red wine, rosemary, and salt and pepper. Knead until well blended. Cover and refrigerate for 1 hour.
- Heat the grill to medium- hot and lightly oil the grill rack.
- Place the peppers on the grill and cook, turning, until blistered and soft, about 15 minutes. Remove with tongs and transfer to a bowl. Cover the bowl with plastic wrap and set aside until the peppers are cool enough to handle. Peel and seed the peppers. Strain and set aside their juices. Cut the peppers into thin strips, about 1⁄8 inch thick. Combine with the olive oil, remaining tablespoon balsamic and the crumbled Roquefort and set aside.
- Wipe the grill clean with an oiled cloth. Rub the palms of your hands with a little oil (it helps keep the burgers from sticking on the grill). Shape the meat into eight large burgers. Grill the burgers for about 5 minutes per side for medium, 6 to 7 minutes per side for well done. Remove and set aside covered to keep warm.
- Place the focaccia on the grill cut side down and grill for about 1 minute, to crisp slightly and to line lightly with grill marks. Remove. Serve the burgers on the focaccia, and top each with a tablespoon or so of the red pepper- Roquefort relish.