50000 Burger

Name: $50,000 Burger
Ingredients: 1 1/2 cups • pre-washed bagged baby arugula, roughly torn; 4 slices • thick-cut black pepper bacon or regular thick-cut bacon; 8Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.; 2 tablespoons • balsamic vinegar; 3Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.; 1 • medium fennel bulbs, tops removed, sliced thin; 3 tablespoons • packed fresh basil leaves, chopped; 4 • fresh figs, stemmed and sliced lengthwise; 1 • garlic cloves, minced or pressed; 1/2 pound • ground turkey; 2 • good-quality hamburger buns, split (Oroweat Wheat Buns); 2 ounces • aged Teleme cheese sliced thinly (Camembert or Brie may be (I used Fromager d'Affinois Brie)2 • good-quality hamburger buns, split (Oroweat Wheat Buns); 1Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.; 1/2 • medium lemons, preferably Meyer lemons; 1/2 tablespoon • extra-virgin olive oil (recommended: Colavita); 2 tablespoons • extra-virgin olive oil (recommended: Colavita); 2 tablespoons • grated onion; • pinch salt; • Salt; • salt to taste; 3 tablespoons • drained and chopped sun-dried tomatoes, packed in oil; 11To assemble the burgers, place equal servings of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal serving of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and; 3 tablespoons • vegetable oil, for brushing on the grill rack; 4 tablespoons • chopped walnuts; 6Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

$50,000 Burger

 45 minutes

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Details

Serving Size: 4
Dairy-Free: True
Weight Watchers: 22 Points

Cuisine

American
lunch
main course
main dish
dinner

Comments

Ingredients

1 1/2 cups • pre-washed bagged baby arugula, roughly torn
4 slices • thick-cut black pepper bacon or regular thick-cut bacon
8Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
2 tablespoons • balsamic vinegar
3Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
1 • medium fennel bulbs, tops removed, sliced thin
3 tablespoons • packed fresh basil leaves, chopped
4 • fresh figs, stemmed and sliced lengthwise
1 • garlic cloves, minced or pressed
1/2 pound • ground turkey
2 • good-quality hamburger buns, split (Oroweat Wheat Buns)
2 ounces • aged Teleme cheese sliced thinly (Camembert or Brie may be (I used Fromager d'Affinois Brie)2 • good-quality hamburger buns, split (Oroweat Wheat Buns)
1Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
1/2 • medium lemons, preferably Meyer lemons
1/2 tablespoon • extra-virgin olive oil (recommended: Colavita)
2 tablespoons • extra-virgin olive oil (recommended: Colavita)
2 tablespoons • grated onion
• pinch salt
• Salt
• salt to taste
3 tablespoons • drained and chopped sun-dried tomatoes, packed in oil
11To assemble the burgers, place equal servings of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal serving of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and
3 tablespoons • vegetable oil, for brushing on the grill rack
4 tablespoons • chopped walnuts
6Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.