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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 27, 2010

Bacon Bit Burgers with Smoked Gouda and Steak House Smothered Onions and Baby Spinach Salad (from RACHAEL RAY EXPRESS LANE MEALS)

Bacon-what's not to like? It's smoky flavored salt and fat! Yum-o! In fact, the only way to improve on bacon is to wrap it up with beef and top it with cheese, then open wide! You gotta be more hungry than tired for this one!

4 SERVINGS

6 smoky bacon slices, chopped into 1/2 inch pieces
6 tablespoons EVOO (extra-virgin olive oil) plus more for for drizzling
2 yellow onions, 1/4 finely chopped, 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 teaspoon hot sauce, eyeball it
1 heaping tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning (a rounded palmful)
4 crusty Kaiser rolls, poppy seed or plain, split
4 slices smoked Gouda
1/4 cup plus 1 tablespoon steak sauce, such as A-1 or Lea and Perrins
1 tablespoon balsamic vinegar
1 sack washed baby spinach leaves
Salt and black pepper

Preheat the broiler and place a medium nonstick skillet over medium high heat.

Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out
in the remaining fat, 2 to 3 minutes.

Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO, 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit
inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!

Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.

Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, 6 minutes on each side for
medium well.

Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.

Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.

Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.

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