Hamburger Basquaise Recipe
Ingredients
| Chuck | 1 1/2 pound | |
| Butter - 1 tablespoon or margarine - 1 tablespoon | ||
| Red peppers | 2 To taste (FILLING) | |
| Zucchini | 2 Medium (FILLING) | |
| Onion | 1/2 Cup (16 tbs), sliced (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Salt | 1 Teaspoon (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Tarragon leaves | 1/2 Teaspoon, dried (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Dried red pepper | 1/8 Teaspoon, crushed (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Tomatoes - 2 medium, peeled and cut in thirds | ||
Directions
GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.
2. Using hands, gently shape chuck into six thick patties.
3. Wash pepper, cut into half; remove ribs and seeds; lengthwise cut into 1/4 inch-thick slices; keep aside 7 to 8 slices of red pepper for garnish.
4. Scrub zucchini and cut into 1/4 inch-thick slices.
MAKING
5. In a medium skillet, heat butter and sauté patties until lightly browned on both sides; keep aside.
6. In a large skillet, heat oil and sauté red pepper, zucchini and onion for 5 minutes until onion is golden.
7. Season with salt, tarragon and crushed red pepper; mix lightly to combine.
8. Cover the skillet and cook over medium heat for 10 minutes.
FINALISING
9. In the bottom of a shallow, 2-quart baking dish, arrange hamburger and cover it with the vegetable filling.
10. Arrange a layer of tomato wedges and reserved pepper slices on top.
11. Cover the dish with foil and bake for 20 minutes until vegetables are tender.
SERVING
12. Serve Hamburger Basquaise hot in individual serving plate.
1. Preheat oven to 350 degrees Fahrenheit.
2. Using hands, gently shape chuck into six thick patties.
3. Wash pepper, cut into half; remove ribs and seeds; lengthwise cut into 1/4 inch-thick slices; keep aside 7 to 8 slices of red pepper for garnish.
4. Scrub zucchini and cut into 1/4 inch-thick slices.
MAKING
5. In a medium skillet, heat butter and sauté patties until lightly browned on both sides; keep aside.
6. In a large skillet, heat oil and sauté red pepper, zucchini and onion for 5 minutes until onion is golden.
7. Season with salt, tarragon and crushed red pepper; mix lightly to combine.
8. Cover the skillet and cook over medium heat for 10 minutes.
FINALISING
9. In the bottom of a shallow, 2-quart baking dish, arrange hamburger and cover it with the vegetable filling.
10. Arrange a layer of tomato wedges and reserved pepper slices on top.
11. Cover the dish with foil and bake for 20 minutes until vegetables are tender.
SERVING
12. Serve Hamburger Basquaise hot in individual serving plate.
Chef
