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Full Online Book HomeLearning KitchenSandwiches - Beef - The Imperial Cheeseburger
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Sandwiches - Beef -  The Imperial Cheeseburger Post by :lenmarren Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1771

Click below to download : Sandwiches - Beef - The Imperial Cheeseburger (Format : PDF)

Sandwiches - Beef - The Imperial Cheeseburger

20 oz. Steak (see below)
1/2 small onion, grated
1 - 2 oz. grated Parmesan cheese
4 heaped tbsp. parsley, chopped
4 - 6 oz. Mozzarella cheese
1 tsp. mixed dried herbs e.g. Herbes de Provence
1 oz. butter
8 tinned anchovies
A little beaten egg (optional)
A little oil for frying
Salt and pepper
A little milk

Drain the anchovies and soak in milk for at least 20 minutes. Trim any excess fat from the steak and mince into a bowl. Melt the butter in a small pan and fry the onion gently for about 10 minutes until soft and lightly coloured. Add to the beef with the Parmesan, parsley, mixed herbs and salt and pepper. Mix thoroughly by hand and, if necessary, add a little beaten egg to bind the mixture.

Divide the mixture into 8 and form into flat rounds. Drain the anchovies, pat dry with kitchen paper and chop roughly. Onto 4 of the rounds place the anchovies. Slice the Mozzarella and place on top of the anchovies leaving a ring of uncovered meat round the outside. You can also sprinkle a bit more Parmesan over the Mozzarella if you wish. Top the covered rounds with the other four rounds of mince and form into burgers ensuring that the two halves are pressed together well (they have a habit of separating during the cooking) – you kind of crimp the edges together and fold over, a bit like sealing a pasty.

Pour enough oil into a large heavy-based frying pan to just cover the base. Heat until very hot and then put in the burgers to fry on high heat for 3 minutes each side. If necessary lower the heat and continue cooking gently until the burgers are done. Lift out, drain and serve.
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The Windy City Italian Beef Sandwiches3 cloves garlic, crushed 1/2 teaspoon pepper 1 (2 3/4- to 3 –pound) beef sirloin tip roast or tri-tip roast 2 cups water 1 tablespoon instant beef bouillon granules 1 teaspoon crushed red pepper 3 medium green peppers, cut into 1/2-inch strips 8 firm or crisp Italian rolls Preheat oven to 325° F.Combine garlic and pepper. Rub over roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 145° (medium rare). Transfer to a platter.

Sandwiches - Beef -  Teriyaki Slow-cook Sandwiches Sandwiches - Beef - Teriyaki Slow-cook Sandwiches

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