RECIPES: Recipe Details
New York Sharp "Cheddah Brushetta" Angus burgers
The cheesespread recipe is a long standing family favorite, made for every picnic or get together, eaten on celery, pretzels or crackers. Guests have always said "this would be great on a burger!", but I never tried it, till now, and they were right!
Heat grill to medium High heat
Cheese Spread topping-
8 oz block of extra sharp new york white cheddar cheese, cubed
1 small green pepper, cored and sliced into wide strips
1/2 small yellow onion, peeled and quartered
3 T. Hellman's Mayonnaise
3 plum tomatoes, chopped
1/4 cup sun dried tomatoes in oil, chopped
1 lg clove of garlic, minced
1/8 cup olive oil
1 T balsamic vinegar
6-8 fresh basil leaves chopped (stems removed)
1/4 t. each fresh ground salt and pepper
2 lbs ground Angus beef
12 slices of Italian bread
vegetable oil for brushing grill
1/2 cup butter softened
1 clove minced garlic (for garlic butter)
Make Cheese Spread Topping-
Using old fashioned cast iron meat grinder (the way grandma did it. We've tried a food processor, but it changes the texture)
Feed the sharp cheddar, green pepper, and onion through the grinder, while turning the handle. Alternate cheese and vegetables to push each through. Scrape off into a bowl as it comes out.
Add the mayonnaise and blend in. Refrigerate to meld flavors.
In a large bowl, combine the chopped plum tomatoes, chopped sun dried tomatoes, 1 clove of chopped garlic, olive oil, balsamic vinegar, chopped basil, salt and pepper. Mix well and refrigerate.
Make 6 equal oval patties from the Angus burger.
Brush the grill with vegetable oil. Cook burgers for 4-5 minutes on each side, for medium, or longer for more well done burgers.
in small bowl, combine 1/4 cup butter with 1 minced garlic clove.
Brush one side of each bread slice with the garlic butter mixture. place butter side down, and toast on grill till golden brown.
To assemble burgers, place slices of bread, toasted side up, on plate. Top with burgers. Cover the burgers with the equal portions of the cheese spread and then the brushetta. top with remaining bread, butter side down. Serve!
there has never been a "recipe" for the cheesespread, we always added onion or green pepper till it "looked and smelled right"!