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from Johanna - Lincolnshire, Illinois
Red White & Bleu Burger (print
friendly)
6 Philly-Gourmet
Thick & Beefy Patties
3 red bell peppers
1⁄4 cup olive oil
2 large sweet white onions, sliced in thin strips or rings
2 garlic cloves, chopped
1⁄2 cup crumbled bleu cheese
1⁄2 cup Philadelphia cream cheese
6 hamburger buns
1) Prepare grill for high-heat
cooking.
2) Roast the peppers over the grill, turning every 3 minutes so that the
skin blisters and turns black all over the peppers. Set peppers aside
in a bowl and cover tightly with plastic wrap so they can steam. When
cool enough to handle, rub the blackened skin off the peppers. Cut the
peppers open and remove the veins and seeds. Set aside.
3) Heat a cast iron pan over the grill or heat a regular sauté
pan on the stove top. Heat the olive oil until hot but not smoking. Cook
the onions slowly over medium heat for 10 minutes. In the last minute
of cooking, stir in the chopped garlic.
4) In a bowl, stir together the bleu cheese and the cream cheese until
blended.
5) Grill the burgers 3 minutes on each side or until the meat reaches
desired doneness. Just before burgers are done cooking, toast the hamburger
buns on the grill.
6) Spread the bleu cheese mixture over both sides of each bun. Serve the
burgers on the buns topped with half a roasted pepper, grilled onions
and serve with American Flag napkins!
from Mary - Ada, Oklahoma
Ultimate Fajita Burger (print
friendly)
6 Philly-Gourmet
Thick & Beefy Patties
2 teaspoons fajita seasoning
6 hamburger buns
1⁄4 cup melted margarine
1⁄2 teaspoon garlic powder
1 large onion, sliced into thin rings
1 medium bell pepper, seeded and cut into 1⁄4” x 2”
strips
1⁄4 cup olive oil
1-1⁄2 cups shredded Colby Jack cheese
6 thin slices of tomato
3⁄4 cup guacamole dip
Sprinkle both sides of patties with seasoning. Grill patties as directed on package for charcoal grill. Brush sliced sides of buns lightly with melted margarine, then sprinkle lightly with garlic powder. Grill buns, oil side down, for 1-2 minutes until golden. Sauté onion and pepper in oil over medium heat until onion is clear. Remove from heat and drain well. Place a patty on bottom half of each bun. Add 1⁄4 cup cheese on each patty. Add 1/6 of onion mixture and a tomato slice on top of each. Spread sliced sides of bun tops with guacamole. Place one on each burger. Serve immediately. Serves 6.
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