Monday, April 22, 2013

Rachael Ray: What the hell is Brioche rolls?!?!?

Lesson #1: if you don't know what an ingredient is, google it before you go to the store, otherwise you still won't know what it is!!!

Lesson #2: Read all the directions before you start cooking other wise the recipe takes that much longer!!!

So burgers are really not my thing.  I like them, but it isn't something that I would go out of my way to eat.  However, for Christmas I did ask for the Rachael Ray burger book.  Why not?!?!?  I mean she is creative and I can please the Hubby by making something that he really likes.  I sat down the other day and began reading through the book.  I cam across Bloody Mary Cheeseburgers: my first thought, um a drink in a burger.  My second thought, lets give this a try.  

With most Rach recipes, you have most of the ingredients  and only have to buy a few things!  (Reason probably 5, why I like her!!)  This recipe was easy to make, and didn't call for lots of things to do.  I did leave off the celery because I HATE it.  Oh and these burgers were spicy (though mom and Hubby did not think so, maybe I am just a wimp!!).

Oh wait a minute, before I give you the recipe...I must google what Brioche Rolls are:

Brioche (pronounced: [bʁi.ɔʃ or "bree-osh"]) is a highly enriched bread of French origin, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Brioche is considered a Viennoiserie. It is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with pain au lait and pain aux raisins — which are commonly eaten at breakfast or as a snack — form a leavened subgroup of Viennoiserie. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

That is according to google.  This bread is made in France!!  Good to know!!!
That's what it looks like: BTW

Bloody Mary Cheeseburgers
(serves 4)

Burgers: 1 1/2 lbs ground beef chuck
2 tablespoons Worcestershire sauce
2 rounded tablespoons prepared horseradish
1 tablespoon Tabasco Sauce
A small handful of celery tops and leaves, finely chopped
1/4 cup good-quality ketchup, such as Heinz Organic, or Heinz chili sauce
1/2 cup Ritz cracker crumbs or fine dry breadcrumbs
1 egg yolk, lightly beaten
Kosher salt and coarsely ground pepper
1 tablespoon of EVOO
4 slices deli-sliced sharp cheddar cheese

3/4 cup good quality ketchup
1 rounded tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoons Tabasco sauce
2 tablespoons minced celery tops
coarsely ground pepper

4 brioche rolls, split and toasted

Heat a large cast-iron skillet or griddle over medium high heat.  Make the burgers: In a large bowl, combine the beef, Worcestershire sauce, horseradish, Tabasco, celery, ketchup or chili sauce, cracker crumbs, and egg yolk. Season with kosher salt (it makes a nice crust) and pepper and mix thoroughly.  Score the meat into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook).  Add the EVOO, 1 turn of the pan, to the hot skillet.  Cook the burgers, flipping once, 10 minutes for medium (adjust the timing for rarer or more well done burgers).  Top the burgers with the cheese for the last 2 minutes of cooking, tenting the skillet with aluminum foil, if you like, to help melt the cheese.
While the burgers are cooking, make the sauce: Stir the ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, and minced celery together in a small bowl.  Season with pepper.
Place the burgers on the roll bottoms and top with the sauce.  Set the roll tops in place.

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