- Portion size 4 servings
Ingredients
Method
In small bowl, mix cheese with chives; set asideIn skillet, melt butter over medium heat; fry onion, stirring often, until golden brown, about 10 minutes. Scrape into bowl. Add egg, brandy and mustard; beat to combine. Mix in breadcrumbs, thyme, salt and pepper. Add beef; mix just until combined. Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese mixture in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties.
Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 10 minutes.
Sauteed Mushrooms:
In skillet, heat 2 tbsp (25 mL) extra-virgin olive oil over medium-high heat; cook 1 clove garlic, minced, until slightly softened, about 30 seconds. Add 4 cups (1 L) thinly sliced cremini mushrooms; 1/4 tsp (1 mL) each dried thyme, salt and pepper; saute until deep golden and no liquid remains, 8 to 10 minutes. Stir in 1 tbsp (15 mL) white wine, brandy or water, scraping up brown bits. Stir in 2 tbsp (25 mL) minced fresh parsley.
Nutritional facts Per serving: about
- Sodium 1167 mg
- Protein 33 g
- Calories 564.0
- Cholesterol 122 mg
- Total carbohydrate 41 g
%RDI
- Iron 37.0
- Folate 48.0
- Calcium 15.0
- Vitamin A 9.0
- Vitamin C 8.0
