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Ingredients:
4 Huisken Black Angus Chuck Burgers*
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
4 Romaine lettuce leaves
¼ cup freshly shaved or grated Parmesan cheese
Extra virgin olive oil
*or substitute your favorite Huisken item
Garlic Crostini:
8 slices sourdough bread (about 4”x3”x½”)
Extra virgin olive oil
2 large cloves garlic, cut lengthwise into quarters
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Instructions:
- Combine minced garlic, 1 teaspoon salt, ½ teaspoon pepper in small bowl or cup,
and a small amount of Extra virgin olive oil, mixing lightly but thoroughly.
- Place patties on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15
minutes to medium (160° F) doneness, until not pink in center and juices show no
pink color, turning occasionally, half-way through cooking, brush some of the garlic,
salt, pepper, and olive oil mixture after each turn.
- Meanwhile brush both sides of bread slices lightly with oil. Place bread around
outer edge of grill. Grill a few minutes until lightly toasted, turning once. Remove
bread slices from grill; rub both sides of each slice with a garlic quarter.
- Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle
evenly with cheese; cover with remaining bread slices. Cut burgers in half; arrange
on lettuce-lined platter, if desired
(adapted from
www.beefitswhatsfordinner.com/Recipes)
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