Wine Varietal: Pinot Noir
Many people think of a hamburger as a hunk of meat on a bun with a few condiments.This burger was created to change the norm. Using fresh local ingredients helps people think outside the wrapper and maybe try something a little different next time they want to have a burger cookout with their friends and family.
3 lb – Fresh Ground Beef 80/20
1/3 C – Dried Cranberries
1/3 C – Dried Blueberries
1 C – Bleu Cheese Crumbles
2 T – Kosher Salt
1 T – Fresh Ground Black Pepper
2 t – Crushed Red Pepper
18 ea – Cucumber, slices
12 ea – Orange Tomato, slices
6 ea – Butter Lettuce leaves
1/2 C – Whole Grain Mustard
1/3 C – Roasted Red Pepper Mayo
6 ea – Onion Roll cut in half
Light gas grill set to med-high to preheat.
In a large mixing bowl place beef, cranberries, bluberries, bleu cheese, salt, pepper and red pepper. Mix by hand until all ingredients just come together. Weigh out 1/3 lb balls of the mixture and shape them into loose patties. Place on a platter, cover and place in the refrigerator to rest.
In a blender place 1/2 C mayonaisse, 1/4 C canned roasted red peppers and salt & pepper to taste. Puree until smooth. Scrape into a bowl and set aside.
Take patties from fridge and place them on the hot grill. Allow to cook for 2-3 min then turn 1/4 turn. Flip and repeat preveous step. May cook longer depending on doneness preferences.
Arrange six plates on a table. Take the bottom of each roll and spread the mustard on it then place one on each plate. Spread the mayo on each top of the rolls.
When burgers are done place one on each bottom roll then arrange three cucumbers and two tomato slices on each patty. Place a lettuce leaf on each then top with the roll top. Enjoy!