Recipes for the month of May >
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Hamburger Basquaise
1 1/2 pound of chuck, coarsely ground
1 tablespoon of butter or margarine
Filling:
2 red peppers (8 ounces each)
2 medium zucchini (1 pound)
2 tablespoons of salad or olive oil
1/2 cup of sliced onion
1 teaspoon of salt
1/2 teaspoon of dried tarragon leaves
1/8 teaspoon of dried crushed red pepper
2 medium tomatoes, peeled and cut in thirds |
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Preheat oven to 350ºF. Gently shape chuck into six thick patties. In hot butter in medium skillet, sauté patties, turning until lightly browned on both sides; set aside.
Make filling: wash pepper, halve; remove ribs and seeds; cut lengthwise into 1/4 inch thick slices.
Scrub zucchini; cut into 1/4 inch thick slices.
In hot oil in large skillet, sauté red pepper, zucchini and onion for 5 minutes, or until onion is golden. Reserve 7 to 8 slices of red pepper for garnish.
Add salt, tarragon and crushed red pepper and mix lightly to combine. Cook over medium heat, covered, 10 minutes.
Arrange hamburgers in bottom of shallow, 2 quart baking dish. Cover with filling. Layer tomato wedges and reserved pepper slices on top. Bake, covered with foil, 20 minutes or until vegetables are tender. Makes 6 servings
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