Wednesday, April 25, 2012

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce and Roasted Tomatoes with Basil and Balsamic Drizzle

These burgers were very 'YUMMO' and we all loved the white sauce! We didn't have basil or lettuce and we didn't miss them!
Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce and Roasted Tomatoes with Basil and Balsamic Drizzle
Look and Cook by Rachael Ray

2 vine-ripened tomatoes (for four burgers), sliced about 1/4-inch thick
4 tablespoons extra virgin olive oil (EVOO), divided
Salt and ground black pepper
2 pounds coarsely ground sirloin
3 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons flour
1 cup milk
1/2 cup grated Parmigiano Reggiano cheese
4 Kaiser rolls, toasted
1 head red leaf romaine lettuce, shredded
8 to 10 leaves basil, thinly sliced, for garnish
1/4 cup balsamic drizzle

Pre-heat oven to 325ºF.
Arrange tomato slices on a screen set over a sheet pan and drizzle with about 2 tablespoons EVOO, some salt and pepper. Roast the tomatoes until tender and caramelized, about an hour. Reserve.
When the tomatoes are ready, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the pan is heating up, combine the sirloin with some salt and pepper, and form into 4 patties. Cook the patties in the hot skillet until seared and cooked through, about 6 minutes per side.
While the patties are cooking, place a small pot over medium-high heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for about 1 minute. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Season with salt, lots of pepper (about 1 teaspoon) and stir in the cheese. Reserve the sauce warm.
When the burgers are ready, assemble them by placing some lettuce on the bun bottoms and topping it with a burger patty, some Parmigiano sauce, a couple of roasted tomatoes, some basil and balsamic drizzle.

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