Grown Up Cheeseburgers

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I don’t know about you, but after a nice weekend with good food, good wine, and good friends, I am ready to tackle the week.

As I have said before, I believe in balance.  I love a good salad as much as anyone, but sometimes all you need is a decadent burger! James and I have a favorite burger in NYC – its The Spotted Pig burger down in the West Village. It is seasoned beautifully, served with roquefort cheese and rosemary and garlic shoe string potatoes.

This is a grown up cheeseburger, and one of the most delicious meals I have had the pleasure of eating. Given that we now live in Connecticut, it isn’t very realistic that we will make a Sunday evening trip down to the West Village. So I decided to recreate this decadent treat!

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For these burgers you will need:

  • 1lb grass fed ground beef
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 1 wedge roquefort cheese
  • brioche buns

Combine your beef, Worcestershire sauce, and salt and pepper and use your hands to mix it all in together. Once well mixed, make patties.  Its up to you how large you want your burgers, so this can make 2-3 patties. Stick your thumb in the middle of the patty after you’ve formed it. This helps them stay together on the grill.

Heat your grill or grill pan to medium high and place patties down cooking 3-5 minutes per side depending on how well done you want your burgers.

After you’ve flipped your burgers, place buns on the grill as well.  This will give them a really delicious flavor!

Remove buns and burgers from the grill and put as much roquefort cheese as your heart desires.

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For the “fries” you will need:

  • 2 russet potatoes
  • 1-2 tbsp olive oil
  • salt and pepper to taste
  • 2-3 garlic cloves
  • 1-2 sprigs of rosemary

Pre-heat your oven to 450F.

Its up to you if you peel your potatoes or just wash them really well, but I like to leave some skin on my french fries.

Thinly slice your potatoes into your fries, and thinly slice your garlic gloves, and roughly chop your rosemary.

Put them on a baking sheet and season them with salt and pepper and add the garlic and half of the rosemary.

Bake for about 30 minutes, tossing halfway through. If you want to make your fries extra crispy like ours, at the end of cooking turn on your broiler for about 2 minutes and let it toast your fries.

Finally poor a nice glass of Chianti, Cabernet, or any wine of your choice and dig in!

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