Garlic-Sherry Burgers with Stilton and Pub Browns with Horseradish Sauce
INGREDIENTS
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Ingredients
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1 cup dry sherry
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Extra virgin olive oil (EVOO), for drizzling
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5 slices good-quality bacon, sliced crosswise into 1-inch pieces
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1 1/2-2 pounds baking potatoes
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Coarse salt and black pepper
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1 1/3 pounds ground beef (15-20% fat)
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1/4 cup flat leaf parsley, finely chopped
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About 3 tablespoons Worcestershire sauce
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4 cloves garlic, grated or pasted
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2 large shallots, halved and thinly sliced
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12 ounces Stilton or other blue cheese, crumbled
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Upland cress or watercress leaves, for garnish
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4 brioche rolls, split
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Bread-and-butter pickle slices, for garnish
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1 cup sour cream
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A splash of heavy cream or half-and-half
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2 tablespoons prepared horseradish
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3 tablespoons chives, finely chopped
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Serves 4
•
1 cup dry sherry
•
Extra virgin olive oil (EVOO), for drizzling
•
5 slices good-quality bacon, sliced crosswise into 1-inch pieces
•
1 1/2-2 pounds baking potatoes
•
Coarse salt and black pepper
•
1 1/3 pounds ground beef (15-20% fat)
•
1/4 cup flat leaf parsley, finely chopped
•
About 3 tablespoons Worcestershire sauce
•
4 cloves garlic, grated or pasted
•
2 large shallots, halved and thinly sliced
•
12 ounces Stilton or other blue cheese, crumbled
•
Upland cress or watercress leaves, for garnish
•
4 brioche rolls, split
•
Bread-and-butter pickle slices, for garnish
•
1 cup sour cream
•
A splash of heavy cream or half-and-half
•
2 tablespoons prepared horseradish
•
3 tablespoons chives, finely chopped
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