The recipe is on the cover of the brand new Bon Appetit July 2008 bbq magazine. It's a cheddar burger on an English muffin bun with chipotle ketchup and some type of balsamic marinated onions on it. I would like to have a copy of the exact recipe for that burger and the Mexican tomato salad side dish.
I cannot find this recipe at Epicurious or Bon Apptit.com. If anyone has it, can they please post it for me?
10 ounces ground sirloin or lean ground beef
1/3 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated sharp cheddar cheese
2 large (4 1/2-inch-diameter) English muffins, split horizontally
PreparationPrepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 2 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty.
Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.
For vinaigrette
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
4 pounds large vine-ripened tomatoes (about 
1 cup packed flat-leafed parsley leaves
1 cup packed coriander leaves
1/2 cup thinly sliced mint leaves
1/2 cup thinly sliced scallions PreparationMake vinaigrette:
In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
In a bowl combine herbs and scallions and toss with remaining vinaigrette.
Mound herb mixture on top of tomato slices.
June 7th, 2009 at 10:53 pm
If you want the recipe that bad, and cannot find on the website, your best bet is to spend the $6 and buy the magazine.
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June 7th, 2009 at 11:07 pm
Why don't you buy the magazine.
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June 7th, 2009 at 11:26 pm
July's recipes haven't posted on their site yet – if you don't want to buy the magazine you will have to wait until the recipes from that issue are posted. Sorry!
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June 8th, 2009 at 12:00 am
The Epicurious website only has the recipes up through the June 2008 issue of Bon Aptetit. It's just too soon for the July recipes to be posted there yet.
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June 8th, 2009 at 12:19 am
10 ounces ground sirloin or lean ground beef
1/3 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated sharp cheddar cheese
2 large (4 1/2-inch-diameter) English muffins, split horizontally
PreparationPrepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 2 equal portions. Shape each into ball. Poke deep hole in each ball and fill each with half of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty.
Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.
For vinaigrette
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
4 pounds large vine-ripened tomatoes (about
1 cup packed flat-leafed parsley leaves
1 cup packed coriander leaves
1/2 cup thinly sliced mint leaves
1/2 cup thinly sliced scallions PreparationMake vinaigrette:
In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
In a bowl combine herbs and scallions and toss with remaining vinaigrette.
Mound herb mixture on top of tomato slices.
References :