1 lb. lean ground beef | 1/2 tsp. black pepper |
1/2 cup fine unseasoned dry breadcrumbs | 2 Tbsp. olive oil |
1/4 cup + 2 Tbsp. Dijon mustard | 1 large red onion, cut crosswise |
1/4 cup dry red wine | into |
1 large egg | 1 large yellow onion, cut crosswise |
2 tsp. tarragon | into |
In a bowl, combine the beef, breadcrumbs, 2 Tbsp. mustard, 3 Tbsp. red wine, egg, 1 tsp. tarragon and 1/4 tsp. pepper. Mix briefly, just to distribute the breadcrumbs and seasonings. Shape the meat mixture into 4 patties.
In a different bowl, combine the remaining 1/4 cup mustard, 1 Tbsp. red wine, 1 tsp. tarragon, 1/4 tsp. pepper and the oil and blend well.
Brush the burgers and onion slices with half the mustard mixture and grill for 5 minutes. Turn the burgers and onions and brush them with the remaining mustard mixture.
Grill for 2 to 4 minutes for
YIELD: 4 SERVINGS
| STUFFED GRILLED MUSHROOMS | |
1 cup | 4 oz. Italian or French bread, crumbled | |
3 | Tbsp. Dijon mustard | 1/2 cup chopped parsley |
2 | Tbsp. fresh lemon juice | 4 scallions, thinly sliced |
1/2 tsp. Worcestershire sauce | 2 garlic cloves, minced | |
12 large mushrooms, stems removed | 1/2 tsp. salt | |
| and reserved | 1 tsp. olive oil |
In a bowl, combine the broth, mustard, lemon juice and Worcestershire sauce. Add the mushroom caps and toss to coat completely. Marinate at room temperature for 30 minutes.
Reserving the marinade, drain the mushroom caps and set aside. Chop the mushroom stems and place them in a bowl. Add the bread, parsley, scallions, garlic, salt and oil. Add the reserved marinade to the bread mixture and stir to moisten thoroughly.
Grill the mushrooms, stemmed side down, for 5 minutes, or until lightly browned. Transfer the mushrooms to a flat surface, turn them stemmed sides up and spoon the stuffing mixture into them, patting it down lightly. Return the mushrooms to the grill. Cover the mushrooms with
YIELD: 4 SERVINGS
11