Cheese Stuffed Burgers, Grilled
Potato Zucchini (Courgette) Cake
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We haven't eaten enough burgers yet this summer either... These are simple, no fuss, with a bit of added flavor. We normally cook them in a grill basket, it just makes it easier. We'll use the other half of the red pepper next week (Friday).
Cheese Stuffed Burgers, Grilled
Total time: 15 minutes
These can have a chunk of any cheese you like inside. Try to use something a bit on the firm side so it will stay together and not run out. I just get a small piece of aged goat cheese at the deli counter. Gouda, Muenster, Colby... any would be good!
Ingredients:
- 12oz ground beef (360gr mince)
- 3 slices 1/3" thick (1cm), semi-soft cheese - goat cheese, Munster, Port Salut or any cheese
Instructions:
- Divide beef in half.
- Shape one half into 3 patties.
- Put a slice of cheese on top of each patty.
- Divide remaining beef into thirds.
- Make each into a patty and place on top of cheese. Work edges to seal.
- Oil hinged basket. (A paper towel works well.)
- Place patties in basket and cook on barbecue grill over direct heat for 4 - 5 minutes per side.
- Or cook directly on barbecue grill.
- Or sauté in nonstick skillet for same amount of time. Remove and serve.
Potato and Zucchini (Courgette) Cake
Total time: 25 minutes
This was based on a Potato Leek Cake that I make during the winter. I updated it for summer by adding red pepper and zucchini. It was a bit heavy to 'flip' so you can either turn it, whole, using 2 plates or just turn it in large sections with a big spatula. Either way, let it get nice and crispy first!
Ingredients:
- 2 medium potatoes, (10oz, 300gr total)
- 1 small - medium zucchini (8oz, 240gr)
- 1 onion (5oz, 150gr)
- 1/2 red pepper
- 1 tbs olive oil
- salt and pepper to taste
Instructions:
- Chop the onion and red pepper.
- Wash the potatoes and zucchini, but do not peel.
- Shred the zucchini and the potatoes using the large whole on a box grater or use a food processor.
- Put all of the vegetables into a bowl and stir well to combine.
- Heat oil in a large nonstick skillet over medium-high heat. Add vegetables and flatten as best you can with a spatula, reduce heat to medium and let fry.
- After 10 minutes lift up an edge to see how it looks. Keep checking until it's a nice, golden brown. (Mine took about 15 minutes - increase the heat if it takes longer than that)
- Then you can do one of two things: Put a plate (or tray) on top of the skillet. Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate. Slide the cake back into the pan to cook the other side, another 10 - 12 minutes. When done, slide onto a plate cut into wedges and serve.
- Or, carefully turn large sections with a spatula. Pat back together and fry until brown on that side, another 10 - 15 minutes. Slice onto a platter and serve.
Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl (used 2X), large nonstick skillet,
barbecue grill and optional basket or grill pan or
skillet, grater or processor
Turn on barbecue grill
Chop onion, pepper
Wash, shred zucchini, potato
Heat oil in large nonstick skillet, medium high
Mix all vegetables together in medium bowl
|
Add vegetables to skillet, pat in place, reduce heat
Make burgers
Oil basket or pan if using
Add burgers, set aside
Check potato/zucchini, turn when ready
Start to cook burgers
pause while it all cooks
Turn burgers
Mind potato/zucchini cake
Remove burgers when done
Cut Potato Zucchini Cake |