MILLET BURGERS WITH OLIVES, SUN-DRIED TOMATOES, AND PECORINO
Provided by Bruce Weinstein
Categories Cheese Dairy Olive Tomato Fry Vegetarian Party Advance Prep Required
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Combine 3 cups water and millet in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer slowly until it's like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.
- 2. Meanwhile, put the sun-dried tomatoes and garlic in a small heat-proof bowl. Cover with boiling water and steep for 10 minutes.
- 3. Place the pine nuts in a dry medium skillet set over medium-low heat. Toast until lightly browned and fragrant, about 5 minutes, stirring often. Pour them into the bowl with the millet.
- 4. Drain the sun-dried tomatoes and garlic in a fine-mesh sieve and add them to the bowl with the millet. Add the olives, cheese, caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food puree. Use dampened hands to form the mixture into 6 round, even patties.
- 5. Melt the butter in the olive oil over medium heat in a large skillet, preferably nonstick. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes. If your skillet isn't large enough to hold all 6 patties at once, work in two batches, using 1 tablespoon olive oil and 1 tablespoon unsalted butter for each batch.
GOURMET BURGERS WITH SUN-DRIED TOMATO
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.
Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.
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