In a small bowl, toss together the onion, vinegar, and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, until ready to use.
Heat grill to medium-high. Gently form the beef into 4 balls. (Don’t overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch- thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Season the patties with 1/2 teaspoon each salt and pepper.
Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook to desired doneness, 3 to 4 minutes more for medium. During the last 2 minutes, top with the blue cheese and grill, covered, until gooey.
If desired, grill the buns until lightly toasted. Serve the burgers on buns and top with the cut of balsamic onions, lettuce, tomato, and bacon, if desired.
This is a very simple dish to put together and is perfect for grazing at gatherings!
1 or 2 small pieces each of
Raschera (Lombardy, Emilia-Romagna)
In their absence, try Spanish Garroxa, Cabrales, or Manchego, English Stilton or Humbolt Fog goat cheese or Humbolt Blue. Yum!
2 cups dried apricots ½ cup champagne vinegar ½ cup water 1 T. lemon juice ¾ cup sugar
Cut the apricots in half. Combine the vinegar, water, sugar and lemon juice in a sauce pan and bring to a boil. Add the apricots and simmer for about 10 minutes or until the liquid begins to thicken and the apricots plump. Remove from the heat and allow to cool to room temperature. If the liquid is still very runny, remove the apricots and reduce the liquid further. The compote will, however, thicken when it is refrigerated. and of course not to mention be prepare for all available of the kitchen tools such as knife, cutting board and cookware.
Walnuts and Herbed Honey:
2 cups walnut halves
½ cup honey
1 T. dried lavender or 2 large sprigs tarragon or rosemary
¼ cup water
1 T. olive oil
1 tsp. salt.
Preheat the oven to 350 F. Toast the walnuts for about 10 minutes. If you can smell them, PULL THEM OUT! Nuts tend to go from toasted to burned very quickly. Remove them from the pan immediately and toss them in a medium bowl with the salt. In a small sauce pan, combine the honey, herb of your choice, oil and water. Bring to a boil. Lower the heat to a simmer and cook for 5 minutes. Remove from the heat and while it’s still warm, pour it through a strainer. Pour the honey over the toasted walnuts and toss to combine.
Arrange the cheeses to your liking on a serving tray and accompany with the apricot compote and walnuts.
Beets are popular among runners and are consumed for their effects on endurance. They have also been known to naturally reduce blood pressure, increase stamina, fight inflammation, and are high in nutrients and fiber. Try this high energy juice recipe and experience the benefits for yourself!