Fontina Cheese Burger
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Cut turkey breast into one inch cubes and put in freezer with food processor blade for 15 minutes to firm.
Fontina cheese burger. We re using ground pork to create these irresistibly juicy burger patties served on toasted potato buns between layers of smooth dijon and melty fontina cheese. 8 slices thick cut bacon. 4 portobello mushrooms stemmed.
Our burgers feature creamy fontina cheese lemon dressed ribbons of lacinato kale a tuscan variety and rustic ciabatta rolls italy s answer to the french baguette. Fontina cheese shredded or sliced thin. 1 pound fontina cheese coarsely grated.
Combine the beef through pepper and make 4 patties. Place in oven at 400 f for 8 minutes or until golden brown. My changes are below.
This recipe is similar to olive garden s quick easy and delicious. To garnish a side of golden roasted potatoes we re frying garlic and rosemary. For pleasantly woodsy flavor we re mixing chopped rosemary into the patties and roasting potato wedges with a.
When the butter is completely melted add the fontina and cook stirring until the sauce is smooth and piping hot. Grate fontina and parmesan cheese and combine plate in 3 ounce mounds on a baking sheet covered with a silicone baking mat. Place patties on top and split the mushroom mixture evenly among each burger.
We re slathering the aioli onto fluffy challah buns toasted in the same pan used to cook the patties for extra savoriness. Chefs most shishito peppers are mild but you may get a. 2 pounds ground beef chuck.
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