More Cooking Classes to come - every weekend at Reid's as well as two On the Farm cooking classes in June - one at Proffitt Family Farms Sunday June 5 and the other at New Town Farms on Saturday June 18. - I'd love to have you join us - for more info contact me at Heidi@Reids.com and I'll fill you in on all the details.
INSIDE OUT PROFFITT FAMILY FARMS CHEESE BURGERS
Recipe by Charlotte Culinary Expert, Heidi Billotto
Reid’s Cooking School Director
heidi@reids.com
As seen on WBTV's Morning Show - May 28, 2011 (7:20 am - oh my!)
2 lbs. Proffitt Farms ground beef (available directly from Proffitt Farms on Saturday mornings at the Yorkmont Road and Atherton Mill farmers' markets and at Reid's Fine Foods' award winning meat department every day of the week!)
3 Tbsp. whole coriander seed, toasted and coarsely ground
2 Tbsp. mustard seed, toasted and coarsely ground
1 Tbsp. sea salt
1 tsp. cracked black pepper
¼ cup sundried tomatoes, pack in oil, drained and chopped
1 Tbsp. minced basil
1 Tbsp. minced oregano
1 carton mozzarella balls
Combine all ingredients except cheese. Reshape into little patties, stuffing a small bit of cheese into the center of each patty, making sure to completely surround the cheese with the beef. Grill until the beef is at least to a medium temp. Serve on biscuits or buns or as in atop a lettuce leaf and tomato slice and finished with burger and bacon sauce.
Burger N bacon sauce
Recipe from Heidi Billotto
3-4 slices bacon, cut into small pieces
1 Tbsp. sherry vinegar
1 Tbsp. spicy whole grain mustard
1 Tbsp. Worcestershire sauce
1/2 cup ketchup
2 tsp. minced chives
2 tsp. minced tarragon
Brown bacon until tender-crisp. Add remaining ingredients to the pan and blend until smooth. Serve hot with burgers or any other grilled steak.
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