Best Rachel Ray Blue Rugula Burgers Recipes

Big Blue Burgers image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 burgers

Number Of Ingredients 11

1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
A handful chopped flat leaf parsley
1 shallot or boiling onion, minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for drizzling
Steak seasoning, or, coarse salt and black pepper
4 crusty rolls, split
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)

Steps:

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Rachel Ray Blue-rugula Burgers Recipe - (5/5) image

Provided by Shannon2009

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 large onion, sliced
Salt and freshly ground black pepper
1 tablespoon brown sugar
Splash water
1/4 cup spicy brown mustard
1 1/2 pounds ground sirloin
2 cloves garlic, grated
3 tablespoons Worcestershire sauce, eyeball it
A handful fresh parsley, finely chopped
1/2 pound Cambazola blue cheese, thinly sliced
4 crusty rolls, split, lightly toasted
2 handfuls arugula leaves, coarsely chopped

Steps:

Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat. Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue. Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.