FONTINA-STUFFED BURGERS WITH PORTOBELLOS AND BACON AND ROASTED POTATO WEDGES
Steps:
- For the burgers: Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet lined with a rack. Roast until the bacon is crisp but still pliable, 20 minutes.
- Using a large spoon, scrape the gills out of the mushrooms. Toss the mushrooms with olive oil and some salt and roast for 20 minutes.
- Divide the ground beef into 8 portions; season generously with salt. Roll each portion into a ball and flatten into a patty. Make a nest or indentation in four of the patties and fill each with 2 ounces of the fontina. Place the remaining patties on top of the cheese-filled patties, pinch firmly to close, and then press and shape the patties.
- Coat a large sauté pan with olive oil and add the onions. Season with salt and cook until the onions are starting to brown and are very soft and aromatic, 5 to 6 minutes. Remove from the heat.
- Heat a large griddle or flat-top over medium-high heat. Coat the griddle lightly with olive oil and cook each burger until very brown and crusty, 4 to 5 minutes per side.
- Cut the rolls almost all the way in half, leaving one side intact, so they open like a book. Place open-side down on the griddle and toast.
- Place a burger on the bottom half of each roll. Break the bacon strips in half and place 4 halves on each burger. Divide the onions among the burgers. Cut each mushroom in 3 slices and arrange on top of the onions. Top with the remaining fontina. Place the burgers on the baking sheet and roast or broil until the cheese has melted. Top each burger with baby arugula and close the roll. Serve hot.
- For the potato wedges: Toss together the Parmigiano-Reggiano, olive oil and potatoes in a bowl; season with salt. Lay the potatoes out in a single layer on a baking sheet. Roast for 10 minutes. Turn the potatoes over and roast for an additional 10 minutes.
- Toss the potatoes with the parsley and serve alongside the burgers.
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Teresa Plata
[email protected]These burgers were amazing! I loved the combination of flavors and the potato wedges were the perfect side dish.
Lorne Brown
[email protected]Overall, I thought these burgers were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Sajid Shahzad
[email protected]I would not recommend this recipe. The burgers were dry and the potato wedges were soggy.
3 stars
[email protected]These burgers were a disaster. They fell apart when I tried to flip them and they were way too greasy.
Aydelin Cerritos
[email protected]I thought these burgers were just okay. I didn't really care for the combination of flavors.
JOYNAL Official
[email protected]These burgers were a bit too cooked for my taste, but they were still good. I would recommend cooking them for a shorter amount of time.
Kristin Dahms
[email protected]I'm not a big fan of burgers, but these were really good. The fontina cheese and portobellos were a great combination.
Ayrin Mirza
[email protected]These burgers were a bit of a challenge to make, but they were worth it. They were so delicious and everyone at the party loved them.
F. Mobric
[email protected]I made these burgers for my husband and he loved them. He said they were the best burgers he had ever had.
Rana Rajpoot
[email protected]These burgers were amazing! I loved the combination of flavors and the potato wedges were the perfect side dish.
Archie Douglas
[email protected]Overall, I thought these burgers were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Corrina Garcia
[email protected]The potato wedges were delicious, but they took a bit longer to cook than the burgers.
Khuram Majid
[email protected]I found the burgers to be a bit bland. I think I would have added more seasoning to the meat.
Azizul Hoque
[email protected]These burgers were a bit too greasy for my taste. I think I would have preferred to cook them in a pan instead of on the grill.
Ermal Bashaj
[email protected]I made these burgers exactly as the recipe said and they turned out great. The only thing I would change is to add a bit more salt and pepper to the burgers.
Rohit Bhai
[email protected]I was a bit skeptical about the combination of flavors, but I was pleasantly surprised. The burgers were delicious and the potato wedges were crispy and flavorful.
Xd Hridoy
[email protected]The instructions were easy to follow and the burgers turned out perfectly. I will definitely be making these again.
Elia Mollel
[email protected]I made these burgers for a party and they were a huge success. Everyone loved them!
Ramon Khan
[email protected]These burgers were a hit with my family! The combination of fontina cheese, portobellos, and bacon was delicious, and the roasted potato wedges were the perfect side dish.