GRILLED-ONION DIJON BURGERS

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 1/2-inch rounds

1 large egg

1 large yellow onion, cut crosswise

2 tsp. tarragon

into 1/2-inch rounds

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 medium-rare, 4 to 5 minutes for medium, 6 to 7 minutes for well done, or until desired doneness.

YIELD: 4 SERVINGS

 

STUFFED GRILLED MUSHROOMS

1 cup reduced-sodium chicken broth

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 heavy-duty foil and grill for 8 minutes or until the stuffing is hot.

YIELD: 4 SERVINGS

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Oster 4767, 4768 Lb. lean ground beef Tsp. black pepper, Cup + 2 Tbsp. Dijon mustard, Tsp. tarragon Into 1/2-inch rounds
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4768, 4767 specifications

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