Onion Dip Burgers. Tortellini With Gorgonzola Cream Sauce.

Labor Day over here in The States. Grilling is definitely a good choice.

I’m always looking for ways to jazz up burgers. These Onion Dip Burgers topped with onion dip (use prepared or stir up some sour cream and onion soup mix), potato chips and pickles are so good. I added cheese to make the ultimate cheeseburgers.

As if cheese on the burgers could stop me from serving a side of cheesy, creamy tortellini. Tortellini prepared this way is just plain delicious. If you can’t get to the farm stand for corn on the cob, give this side a try. A salad rounds it all out.

Onion Dip Burgers

Ingredients:

1 1/4 pounds ground beef
kosher salt and black pepper
4 soft onion rolls, split
1/2 cup onion dip
4 leaves Bibb lettuce
16 bread-and-butter pickle chips
1 cup ridged potato chips
Cheese slices, optional

Directions:

1. Prepare grill. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with salt and pepper.

2. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more. Top with cheese slices, if using.

3. Meanwhile, grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the onion dip. Form sandwiches with the rolls, burgers, lettuce, pickles, and potato chips.

Serves 4

Recipe from Real Simple Magazine

Tortellini With Gorgonzola Cream Sauce

Ingredients:

1 1/2 cups dry white vermouth
2 1/4 cups heavy cream
Freshly ground black pepper
1 1/2 pounds fresh tortellini
3/4 pound sweet Gorgonzola cheese, crumbled
1 1/2 tablespoons grated Parmesan cheese

Directions:

1. In a small heavy saucepan, bring vermouth to a boil; reduce by half.

2. Add heavy cream, bring to a boil again, then lower heat to a simmer. Season to taste with black pepper, and simmer, uncovered, until mixture is reduced by one third, about 15 minutes.

3. Cook tortellini according to package instructions, subtracting a few minutes from the cooking time. Drain and return to hot pot.

4. Remove cream sauce from heat, stir in half the Gorgonzola and all the Parmesan. Pour over the tortellini. Set over medium heat; cook gently, stirring constantly, until cream has thickened slightly and tortellini have absorbed some of the sauce, about 5 minutes.

5. Divide tortellini evenly among 6 plates, sprinkle each serving with the reserved Gorgonzola, and serve immediately.

Recipe slightly adapted from The Silver Palate Cookbook

Hmmm…what songs will work for Labor Day?

Definitely some Kate Bush.
Kate Bush-This Woman's Work

Not many people know that when I was in labor with my first child I brought Bona Drag into the delivery room and had my husband play songs 1 through 5 over and over and over…..

and over….

My favorite Morrissey song is, inexplicably, this one. The “Leave me alone” part gets me every time.
Morrissey-Such A Little Thing Makes Such A Big Difference

By the way, the marriage survived the labor. My husband still gets queasy though, when Bona Drag hits the cd player.

And finally, remember this song? Go ahead, work those fingers to the bone.