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Recipe

Hamburgers with Watercress & Roquefort Butter

Scott Phillips

Servings: four.

Watercress and a blue-cheese compound butter lend a little sophistication to your basic burger.

Ingredients

  • 1-1/2 lb. ground beef (preferably chuck)
  • Kosher salt and freshly ground black pepper
  • 3 oz. Roquefort cheese, crumbled (a generous 1/3 cup)
  • 2 Tbs. unsalted butter, softened at room temperature
  • 4 hamburger buns or kaiser rolls, split
  • 4 very thin slices red onion
  • 1 cup loosely packed watercress sprigs, rinsed, tough stems removed

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 450
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 125
  • Sodium (mg): 1310
  • Carbohydrates (g): 24
  • Fiber (g): 2
  • Protein (g): 42

Preparation

  • Heat the oven to 400°F. Season the beef with salt and pepper and shape it into four patties about 1 inch thick. Season both sides of each patty with salt and pepper.
  • In a small bowl, mix the Roquefort and butter with a rubber spatula.
  • Heat a large, heavy sauté pan over medium-high heat for 1 min. Set the hamburgers in the pan, reduce the heat to medium, and cook until well browned on the first side, 4 to 5 minu. Flip the burgers and cook to your liking: another 4 min. for medium rare, or another 6 min. for medium.
  • Meanwhile, toast the buns or rolls, split sides up, on a baking sheet in the oven until crusty and very light gold, 6 to 8 min. Spread both sides of each bun with about 1 Tbs. of the Roquefort butter. Serve the hamburgers on the toasted buns, topped with the onion and watercress.

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