Wine Varietal: Pinot Grigio
Mushroom and Horseradish Mayo:
6 pickled mushrooms, finely diced, wrapped in a paper towel to remove excess liquid
2 tablespoons spicy horseradish, store bought and drained
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup mayonnaise
2-1/2 pounds ground chuck (80/20 mix)
8 ounces Polish Kielbasa, finely ground in a food processor
4 medium garlic cloves, grated
4 teaspoons cumin
4 teaspoons sweet paprika
4 tablespoons spicy horseradish, drained
2 tablespoons fresh onion, grated
4 teaspoons black pepper
For the Vodka-Onion Relish:
1 Large Spanish Onion, thinly sliced (Vidalia onions ok too as alternative)
3 tablespoons of extra virgin olive oil
1 tablespoon butter
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 cup of good quality Polish vodka
1/4 cup balsamic vinegar
Rosemary Garlic Roll Glaze:
1/4 cup extra virgin olive oil
2 cloves of garlic, smashed
1 sprig fresh rosemary
1 tablespoon unsalted butter
1 Polish pickle, sliced thinly
6 slices of Munster cheese
6 Keiser Rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the pickled mushroom and horseradish mayo, drain the pickled mushrooms by squeezing them in a paper towel, finely dice and place in a mixing bowl. Drain any liquid form the spicy horseradish and add to mushrooms, along with mayonnaise, black pepper, and salt. Mix with a spoon, set aside, cover and refrigerate.
To make the patties, combine the ground chuck, kielbasa, garlic, cumin, paprika, horseradish, onion, and black pepper in a large mixing bowl. Do not over mix the ingredients because the beef may become tough. Divide into 6 equal portions and make oval shaped patties to fit the Keiser rolls. Set aside and cover.
For the vodka and onion relish, pre-heat a large pan over a high flame, add olive oil and butter. When butter has melted, lower the heat to medium and add sliced onions. Sauté for 5 minutes, then add salt, pepper, and continue sauté until translucent. Take pan off the heat and add vodka, put back on heat and deglaze the pan until liquid has evaporated, then add balsamic vinegar and cook on low heat until liquid has become a thick syrup. About 7-10 minutes. Set aside and cover.
To make the rosemary garlic roll glaze, in a cold sauce pan add the extra virgin olive oil, unsalted butter, smashed garlic cloves, and rosemary sprig. Over low heat, sauté all ingredients for 20 minutes and set aside.
Get ready to grill!
Place the patties on the grill, cover for 4 minutes and do not touch, in the meantime slice the rolls, brush the inside with rosemary garlic glaze. Flip the patties and after 2 minutes, add Munster cheese, and place glazed rolls on the grill (do not burn!). After 2 more minutes, take patties off the grill and set aside.
Start to assemble the hamburger by smothering the bottom roll with the mushroom and horseradish mayo, about 1-2 tablespoons. Then place the patty on top of the mayo, add the vodka-onion relish on top, and three thinly sliced Polish pickles, add the top roll and serve.
Makes 6 Polish-Power Burgers