Description
Rachael ray, 'book of 10'
Ingredients
- Virgin Olive Oil
- Garlic Cloves
- Chili Powder
- Salt
- Black Pepper
- Head Broccoli
- Celery Ribs
- Grape Tomatoes
- Fresh Dill
- Flat Leaf Parsley
- Lime, Juice Of
- Mayonnaise
- Ground Sirloin
- Prepared Horseradish
- Celery Salt
- Worcestershire Sauce
- Hot Sauce
- Sandwich-size English Muffins
Instructions
- Preheat the oven to 425
- Place the 1 / 4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears
- Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet
- Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes
- To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise
- Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce
- In a mixing bowl, combine the ground sirloin, horseradish, celery salt, worcestershire sauce, hot sauce, and a little pepper
- Mix thoroughly
- Score the meat with your hand marking 4 equal portions
- Form each portion into a large 1-inch thick patty
- Preheat a nonstick skillet over med-high heat
- Drizzle oil over the patties and place them into the hot skillet
- Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through
- While the burgers are cooking, toast the english muffins
- Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops
- Serve the spicy garlic broccoli alongside