I still don't have a job for the summer, so I've been watching Rachael Ray in the morning. Since I have so much time I've been able to try some new stuff in the kitchen. We really liked this one!
2 vine-ripened tomatoes (for 4 burgers) sliced about 1/4 in. thick
4 Tbs. Extra Virgin Olive Oil, divided
salt and ground black pepper
2 lbs coarsely ground sirloin
3 Tbs. butter
2 cloves garlic, finely chopped or grated
2 Tbs flour
1 c. milk
1/2 c. grated parmigiano reggiano cheese
4 Kaiser rolls, toasted (or your favorite hamburger bun)
1 head red leaf romaine lettuce, shredded
8-10 leaves basil, thinkly sliced, for garnish (I forgot to buy basil, but I thought it was good without it)
1/4 c. balsamic drizzle**
Preheat oven to 325
Arrange tomato slices on a screen set over a sheet pan and drizzle with about 2 Tbs. EVOO, some salt and pepper. Roast the tomatoes until tender and carmelized, about an hour, reserve. (I like fresh tomatoes better, so I didn't roast them, but you could)
When the tomatoes are ready, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 Tbs. While the pan is heating up, combine the sirloin with some salt and pepper, and form into 4 patties. Cook the patties in the hot skillet until seared and cooked through, about 6 minutes per side. (We used our Mean Lean Grilling Machine to cook the burgers, and it was delicious!)
While the patties are cooking, place a small pot over medium-high heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for about 1 minute. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Season with salt, lots of pepper (about 1 tsp) and stir in the cheese. Reserve the sauce warm.
When the burgers are ready, assemble them by placing some lettuce on the bun bottoms and topping it with a burger patty, some Parmigiano sauce, a couple of roasted tomatoes, som basil, and balsamic drizzle.
1 c. balsamic vinegar
2 Tbs. brown sugar
Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.
Click here to watch the Rachael Ray video clip
I really like the balsamic glaze on top, but Dave said he would have liked it better without. So if you think you would like a little bit of sweet on your burger, then use the drizzle. Enjoy!