Whine And Cheese All The Thyme Burger Recipes

Steps:

• Place the diced chuck in a large bowl.
• Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
• Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
• Preheat a grill to medium, and lightly oil the grate.
• Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

Steps:

• Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
• Divide the meat mixture into 10-12 equal sized amounts. Make logs of equal size approximately 2 1/2 inches long and 1 inch wide.
• Preheat oven to 350 degrees.
• To prepare the sauce, spray medium skillet with cooking spray, place over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
• Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
• Put red pepper quarters on a greased baking sheet and place in oven until slightly charred but holding their shape a little.
• While the onions are cooking, place the meat in an oven proof skillet sprayed with non stick cooking spray. Bake in oven for 20-30 minutes (depending on size of your logs). Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
• Take 8 tortilla's -if you want large or small- and place a red pepper quarter on it. Place meat logs on top of the red pepper. Top with 2 tbs of the onion-mushroom wine sauce and some goat cheese. Roll tortilla's and enjoy. Any leftover sauce use as a "french dip".