Fontina Stuffed Burger - Love of Food

Fontina Stuffed Burger

Fontina stuffed beef patty, grilled onions, Portobello mushrooms, bacon and baby arugula with potato wedges.

By: Anne Burrell, Celebrity Chef

Prep Time: 20 min
Cook Time: 30 min

RECIPE
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Servings:

Yields: 4 Servings

Ingredients:

8 slices crisp bacon
1/4 cup grilled onions
8-12 slices roasted Portobello, sliced 1/4 inch
16-24 roasted Yukon gold potato wedges
1 1/2 pounds ground beef
2 tablespoons fontina cheese, shredded
2 tablespoons fontina cheese, shredded
2 cups baby arugula
4 (4 inch) square ciabatta

Grilled Onions
2 1/2 tablespoons canola oil
1/2 teaspoon whole clove peeled garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Spanish onion, skin removed, sliced 1/2 inch

Roasted Portobello
4 medium Portobello mushrooms, remove stems and gills
2 1/2 tablespoons canola oil
1/2 teaspoon whole clove peeled garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon balsamic vinegar

Roasted Potato Wedges
12-16 wedges Yukon gold potatoes, sliced 1/3 inch
2 teaspoons olive oil
2 1/2 tablespoons shredded parmesan cheese
1 1/2 tablespoons Italian parsley leaves, minced

Allergens:

Gluten, Milk, Wheat

Nutritional Information

Directions:

Stuffed Burger: Form ground beef into 8 balls, flatten each ball in to a patty. Make a nest or indentation on 1 of the patties. Place 1/2 teaspoon first listed fontina cheese in nest. Place other patty on top of cheese filled patty and seal the 4 patties together. Press edges all the way around to seal. Place stuffed patty on flat top grill. Cook 4 to 5 minutes. Flip patty and cook 4 to 5 minutes longer. .Place 1/2 teaspoon fontina cheese second listed on patty and allow to melt.
Grilled Onions: In a bowl, combine oil, garlic, salt and pepper. Mix well. Toss onion rings in and garlic mixture. Place onions on grill and cook for 2 to 3 minutes.
Roasted Potobello: Combine olive oil, chopped garlic, salt, pepper and balsamic vinegar. Mix well. Toss mushrooms with balsamic vinegar marinade. Place in a single layer on oiled sheet pan. Roast at 450 degrees for 4 to 6 minutes until lightly golden.
Roasted Potato Wedges: In a bowl, combine potato wedges, olive oil, cheese and salt. Toss to evenly coat. Arrange potatoes in a single layer on sheet pan. Roast in a preheated 400 degree oven for 12 minutes. Flip potatoes over with a spatula. Cook for an additional 12 minutes or until tender.
For Service: Place cut side of roll on grill until lightly toasted. Place 1 stuffed patty with melted cheese on heel of roll. Place 2 slices bacon on top of patty. Placed 1 tablespoon grilled onions on top of bacon. Place 2 to 3 slices Portobello mushrooms on top of onions. Place 1/2 cup arugula on top of mushrooms. Place crown of roll on top of sandwich to close, Serve with 3 to 4 roasted potato wedges.