1 1/4 pounds ground chuck (85 percent lean or less)
kosher salt and black pepper
2 tablespoons olive oil, plus more for the grill
4 ounces manchego, sliced
1 loaf Italian bread
1 garlic clove, halved
2 cups watercress (1/2 bunch)
3/4 cups sliced roasted red peppers
Directions
1.Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
2.Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the manchego during the last 3 minutes of cooking.
3.Meanwhile, split the bread lengthwise and brush the cut sides with the oil; grill until toasted, 1 to 2 minutes. Rub the cut sides of the bread with the garlic. Cut the bread into quarters and form sandwiches with the watercress, burgers, and red peppers.
recipe source: Real Simple
Tidy Mom I'm Lovin' It
Yum, burger looks delish! Also, we love Italian bread. Never thought to use it as a bun!
ReplyDelete-caroline @ c.w.frosting
horseradish is also fabulous to add some kick to your burger! enjoy.
ReplyDeleteOther than Italian bread, you could also use baguette or sourdough as your bun. I also agree that 3/4 inch thick is a good patty size. This will allow the juiciness to accumulate in the middle, while the outer layers will have the distinctive char mark that adds more flavor to it.
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