RECIPES: Recipe Details
A Dimension 5
I have prepared this burger for special dinners with my family and friends and they have asked for the recipe time and time again, but, I always tell them it is a secret, so they come back for more...
2 pounds of ground Tenderloin
two tablespoons of crushed garlic
two teaspoons of finely minced onions
1 egg (slighty whisked)
1/4 cup of freshly grated Parmesian/Romano cheese
1/2 cup of bread crumbs
1/8 t cayenne pepper teaspoon
1/2 t of sea salt
1/2 t of black pepper
1/2 cup of beef stock with a tad of Vermouth
lettuce, tomatoes in a basic vinaigrette
fresh Mozzarella (ball shaped) sliced slightly
steamed fresh basil leaves (not limpy)
6 white wheat Sesame Italian sub rolls (fresh from bakery)
toasted in broiler oven for a minute or two, do not burn.
Place ground Tenderloin in good size bowl and add the crushed garlic and minced onions, mix with a wooden spoon to evenly distribute the garlic and onions; add the whisked egg, cheese, bread crumbs and seasonings, do not add the beef stock, put aside for basting the burgers. Shape into balls and the flatten the meat out with your hands to desired size. Brush olive oil in heavy cast iron grill, when grill is heated (not smoking) place burgers on grill and baste them with beef stock. Grill 7-8 minutes on each side, depending on thickness and how well done you desire the meat. Slice the cooked meat in half and place in toasted sub rolls and top with lettuce, tomatoes, cheese and basil.
This burger serves well with a summer wine, Pinot Noir and chilled melon...