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Hamburgers with Watercress & Roquefort Butter

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Serves four.

  • by from Fine Cooking
    Issue 64

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

  • 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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 450; Fat (g): fat g 22; Fat Calories (kcal): 200; Saturated Fat (g): sat fat g 11; Protein (g): protein g 42; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 1310; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 2;

Photo: Scott Phillips

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