Wednesday, March 17, 2010

Dubliner Stuffed Burgers and Potatoes Eileen

2 pounds ground beef 

8 ounces Dubliner cheddar, cut into 8  slabs
olive oil, for grates
Seasalt and ground pepper
4 hamburger buns, lightly toasted
Toppings, such as lettuce, tomato, red onion, bread-and-butter pickles, and ketchup

Divide beef into 8 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.

Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness,5 minutes per side for medium. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

For Potatoes:
Peel and cut 5lb. potatoes( cut in quarters). Place on an oiled jelly roll pan. Season the potaotes with salt, pepper and garlic powder. Cut up one stick of butter and place pats of it on top of the potaotoes. Place in a preheated 350 degree oven. bake for at least 2 hours. Stirring ever 30 minutes.

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