Best The Vortex Coronary Bypass Burger Recipes

The Vortex Blue 'Shroom Burger image

Provided by Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

32 ounces 100 percent ground sirloin
12 strips bacon
1 tablespoon butter
4 kaiser egg buns
1 recipe Blue Cheese Spread, recipe follows
1 recipe Sauteed Mushrooms, recipe follows
4 lettuce leaves
4 tomato slices
4 red onion slices
1 1/4 cups crumbled blue cheese
3/4 cup sour cream
1 tablespoon butter
1 tablespoon minced garlic
8 ounces sliced mushrooms
2 ounces white wine

Steps:

Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon until desired crispness, and set aside.
Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the blue cheese spread, mushrooms, and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve.
Combine both ingredients in a bowl and refrigerate for 2 hours prior to use.
Melt butter in a large saute pan over medium heat. Add garlic and mushrooms and saute until tender. Add wine and simmer for 1 minute or until almost evaporated. Remove from heat and set aside until ready to use.

Fisherman's Grilled Trout image

Provided by Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

6 trout fillets
1 medium white or yellow onion
Large lemon
6 to 8 cloves garlic, crushed
1/3 stick butter
Salt and ground black pepper
6 aluminum sheets, approximately 12 by 12 inches

Steps:

Heat grill to medium-high heat.
Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.