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Apricot Burgers with Fennel |
Submitted By:
Marshall |
| Date/Time :
March-30-2006, 16:10:00 |
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Ingredients: 1 1/3 lb 90% lean fresh ground beef, 1 Tbsp capers, drained. 12 dried apricots, finely diced (about 3/4 cup). 1 1/2 Tbsp Barbecue Seasoning Blend, divided. 1 medium (about 1 lb) fennel bulb (Produce Dept). 4-6 Tbsp Basting Oil, divided. 1 extra heavy-duty foil grilling bag (large size). 2 oz San Simone cheese, cut in 4 thin slices, 1 pkg (7 oz) Fresh Italian Salad Blend. Directions: Preheat grill on HIGH 10 min. Mix ground beef, capers, and apricots together in large bowl; shape into 4 patties using BurgerMate. Sprinkle both sides of patties with barbecue seasoning, using about 1 Tbsp; set aside. Trim and discard stalks from fennel. Cut bulb in 1/2-inch slices; toss with 1/2 Tbsp barbecue seasoning. Spoon into foil bag; add 2 Tbsp basting oil. Double fold open end of bag; place on grill. Grill 10 min; set aside. Clean grill with wire brush; using a soft cloth, coat grill lightly with vegetable oil. Sear burgers on grill 5 min, until they have changed color one-quarter way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min. Turn burgers over; baste. Cook 1-3 min. Turn over again; baste. Reduce heat to MEDIUM; close cover. Cook 5-8 min until internal temp reaches 160 degrees. Check internal temp of burgers by inserting thermometer into thickest part of burgers. Transfer to clean platter; top with cheese. Meanwhile, open foil bag carefully and spoon cooked fennel evenly over burgers. Toss escarole blend in medium bowl with 2 Tbsp basting oil; season to taste with salt and pepper. Portion evenly on serving plates; top with burgers. Option: Serve burgers on 100% Whole Wheat rolls. |
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