Open-Face Roquefort Burgers With Grilled Onions
- 1 1/4 pounds lean ground chuck
- 1 teaspoon coarse kosher salt
- 2 ounces Roquefort or other blue cheese
- 1 teaspoon cracked black pepper
- 2 tablespoons olive oil
- 2 large garlic cloves minced
- 4 slices Italian or French bread, 3/4" thick
- 4 slices red onion, 1/2" thick
Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.
This recipe yields 4 servings.
Serve with: Grilled herbed potato slices and a salad of mixed baby greens and chopped beefsteak tomatoes, dressed with a red-wine vinaigrette.
Dessert: Purchased plum tart with whipped crème fraîche.