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Receta Apricot Burgers with Fennel
by Bob Towlson

Apricot Burgers with Fennel
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 1 lb 90% lean fresh ground beef
  • 1 Tbsp capers -- drained
  • 12 dried apricots -- finely diced (about
  • 3/4 cup)
  • 1 1/2 Tbsp Barbecue Seasoning -- divided
  • 1 medium fennel bulb (about 1 lb)
  • 4 Tbsp Basting Oil -- divided (4 to 6)
  • 1 extra heavy-duty foil grilling bag (large
  • size)
  • 2 oz San Simone cheese -- cut in 4 thin slices
  • 1 pkg Fresh Italian Escarole

Direcciones

  1. Preheat grill on HIGH 10 min.
  2. Mix ground beef, capers, and apricots together in large bowl; shape into 4 patties. Sprinkle both sides of patties with barbecue seasoning, using about 1 Tbsp; set aside.
  3. Trim and discard stalks from fennel. Cut bulb in 1/2-inch slices; toss with 1/2 Tbsp barbecue seasoning.
  4. Spoon into foil bag; add 2 Tbsp basting oil. Double fold open end of bag; place on grill. Grill 10 min; set aside.
  5. Clean grill with wire brush; using a soft cloth, coat grill lightly with vegetable oil.
  6. Sear burgers on grill 5 min, until they have changed color one-quarter way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min.
  7. Turn burgers over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MEDIUM; close cover. Cook 5-8 min until internal temp reaches 160 degrees. Check internal temp of burgers by inserting thermometer into thickest part of burgers.
  8. Transfer to clean platter; top with cheese.
  9. Meanwhile, open foil bag carefully and spoon cooked fennel evenly over burgers.
  10. Toss escarole blend in medium bowl with 2 Tbsp basting oil; season to taste with salt and pepper. Portion evenly on serving plates; top with burgers.
  11. Option: Serve burgers on 100% Whole Wheat rolls.