- 12 pounds [5.5 kg] ground beef, shaped into 24 [8-ounce / 227-g each] patties
- Salt and ground black pepper, to taste
- 1 1/2 pounds [680 g] Blue cheese, crumbled
- 24 sesame seed hamburger buns, split
- 24 lettuce leaves
- 48 tomato slices
Tabasco Mayonnaise
- 3 cups [750 mL] mayonnaise
- 1/4 to 1/2 cup [60 to 125 mL] Tabasco sauce
Tomato-Celery Salad
- 3/4 cup [190 mL] olive oil
- 3/4 cup [190 mL] cider vinegar
- 1 tablespon [15 mL] salt
- 1 1/2 teaspoons [7.5 mL] ground black pepper
- 1 1/2 teaspoons [7.5 mL] sugar
- 3 1/2 pounds [1,6 kilos] fresh tomatoes, cut into wedges
- 2 1/2 pounds [1.13 kg] celery, sliced
- 1 cup [250 mL] freshly chopped parsley
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- To prepare Tabasco sauce mayonnaise, into a bowl, really well mix together mayonnaise and Tabasco sauce.
- Cover and refrigerate.
- To prepare tomato-celery salad, whip together olive oil, cidre vinegar, salt, ground black pepper and sugar into a large glass bowl.
- Add tomato wedges, celery slices and chopped parsley.
- Toss delicately to well coat vegetables with olive oil mixture.
- Cover and refrigerate salad, for up 24 hours.
- To serve, broil or grill needed beef patties to a 157°F [70°C] internal temperature.
- Salt and pepper patties.
- Evenly top each patty with 1 ounce [28 g] Blue cheese crumbs; brown under preheated broiler until golden.
- Spoon 1 tablespoon [15 mL] Tabasco sauce mayonnaise over both cut sides of sesame seed buns.
- Top bottom half of each bun with a lettuce leaf and 2 tomato slices; top with a beef patty.
- Top with remaing bun halves.
- Transfer burgers onto individual plates.
- Serve immediately, each serving along with a little less than 1 cup [250 mL] tomato-celery salad.
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