Stuffed Steak Burgers with Roquefort Cheese and Russian Dressing
- Russian Dressing:
- 3/4 C. homemade or store-bought mayonnaise
- 1/4 C. tomato ketchup
- 2 Tbs. store-bought tomato-based barbecue sauce
- 2 Tbs. chopped red onion
- 1 Tbs. chopped dill or sweet pickles
- 1/2 Tbs. chopped fresh parsley
- 1/2 Tbs. chopped fresh chives
- 3 lb. ground beefsteak
- 2 shallots, minced
- Freshly ground black pepper
- 6 oz. Roquefort cheese, crumbled
- Extra-virgin olive oil
- 6 slices onion
- 6 good-quality fresh-baked Kaiser rolls or hamburger buns, split
- 6 slices sun-ripened tomato
First, make the Russian dressing. In a mixing bowl, stir together all the ingredients. You should have about 1-1/4 C. Cover with plastic wrap and put in the refrigerator, where it will keep for up to one week.
Preheat an outdoor grill, indoor grill, grill pan or broiler. Meanwhile, shape the burgers: In a mixing bowl, use your hands to mix together thoroughly the ground beef, shallots and salt and pepper to taste. Divide the meat into 6 equal portions. With your hands, loosely shape a portion of beef into a ball. Push your thumb down into the center of the ball and insert one-sixth of the crumbled Roquefort cheese. Gently squeeze the hole shut and then press the ball between your palms to form a patty about 1 inch thick. Repeat with the remaining meat and cheese. Lightly brush the burgers on both sides with olive oil and season lightly on both sides with salt and pepper.
Grill or broil the burgers until they are done to your liking, turning them once with a spatula; 4 to 5 minutes should give you about medium doneness. After the burgers have started to cook, lightly brush the onion slices with oil, season with salt and pepper and add them to the grill or broiler, cooking until golden brown, 3 to 4 minutes per side.
About 1 minute before the burgers are done, brush the cut sides of the rolls or buns with oil and grill or broil with the cut sides facing the heat, until lightly toasted.
To serve, spread some Russian dressing on the cut sides of each roll or bun half. With the spatula, transfer the burgers to the bottoms of the rolls or buns and top with onion, tomato and the top halves. Serve immediately, passing additional Russian dressing on the side.
Yield: 6 servings
(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
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