Prep 20 mins
Cook 25 mins
These are plump little burgers complimented with a zesty blue cheese sauce, and sandwiched between crispy slices of Italian bread brushed with olive oil and garlic. A tasty combination!
FOR THE TOASTS
- 4 slices Italian bread, ½ inch-thick cut on the diagonal
- olive oil, for brushing the bread
- 1 clove garlic, halved
FOR THE SAUCE
- 2 large shallots, minced
- 1⁄4 cup red wine vinegar
- 2⁄3 cup dry red wine
- 2 teaspoons softened unsalted butter
- 2 tablespoons crumbled blue cheese
FOR THE HAMBURGERS
- 1 1⁄2 lbs ground chuck
- fresh ground pepper
- 2 teaspoons kosher salt
- Make the toasts: Toast the bread on a baking sheet under a preheated broiler about 3 inches from the heat until it is golden.
- Brush it with oil and turn it.
- Toast the other side of the bread until it is golden.
- Brush it with the oil, and rub it with the cut sides of the garlic.
- Make the sauce: In a small saucepan combine the shallots and the vinegar; bring the vinegar to a boil, and boil it until it is reduced to a glaze.
- Add the wine and boil it until it measures about ¼ cup.
- Remove the pan from the heat, swirl in the butter and the blue cheese until the mixture is smooth, and keep the sauce warm.
- Make the hamburgers: Handling the meat as little as possible, shape it gently into four 1-inch-thick oval patties and season the patties with the pepper.
- Heat a large cast-iron skillet over moderately high heat until it is hot, sprinkle it evenly with the coarse salt, and in it cook the hamburgers, covered, turning them once, for 6 minutes for medium-rare meat. Set each hamburger on a toast on a plate and spoon the sauce over the hamburgers.
This was a really good burger but a little time consuming with all the steps. I grilled my burger outside but the rest I followed exactly.