RECIPES: Recipe Details
BISTRO BURGER WITH POMEGRANATE ONION COMPOTE AND WALNUT CHEVRE SPREAD
Walnut Chevre Spread
1/3 cup walnuts
6 ounces creamy Chevre (goat cheese)
Pomegranate Onion Compote
2 large Vidalia onions
3 tablespoon Colavita Extra Virgin Olive Oil
1 ½ cup 100% Pomegranate Juice
¼ cup honey
3 tablespoon dried sweet cranberries
2 lbs Angus ground chuck
.5 lbs ground lamb
2 tablespoon Worcestershire sauce
2 tablespoon Grey Poupon Dijon Mustard
2 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 tablespoon dried minced onion
2 tablespoon minced fresh parsley
Vegetable oil for seasoning the grill
6 fresh whole wheat Kaiser rolls, sliced in half
3 tablespoon extra virgin olive oil
2 cups baby arugula
2 large yellow or orange heirloom tomatoes, ¼ slices
Preheat a gas grill to a medium-high setting.
To prepare the walnut Chevre spread, place the walnuts in a 6-inch fire proof skillet on the grill. Heat the nuts for 4-5 minutes, stirring frequently, until they are toasted. Remove the nuts and finely chop. Combine the walnuts and the Chevre in a small bowl, cover with plastic wrap and set aside in a cool location.
To prepare the compote, slice the onions into thin slices and set aside. Warm the olive oil in a 12-inch fireproof skillet on the grill. Add the onions and sauté, stirring frequently, until caramelized, 15 to 20 minutes; avoid burning the onions by adjusting the skillet location away from the direct heat. Add the Pomegranate juice and honey and continue cooking for 10 minutes. Add the cranberries and continue cooking for 10 more minutes until all the liquid has evaporated. Transfer the compote to a bowl, cover with plastic wrap and then aluminum foil to keep warm, and set aside. Preheat
To prepare the patties, add the ground chuck, lamb, Worcestershire, Grey Poupon, salt, pepper, onion, and parsley to a large mixing bowl. Combine the ingredients, while handling the meat as little as possible to avoid compacting. Form the mixture into six patties, slightly larger than the size of the buns. Loosely wrap the patties in plastic wrap and set aside to keep cool until ready to grill.
When the grill is ready, brush the grill rack with vegetable oil and place the patties on the grill. Cook the patties, turning only once, until done to preference, 5 to 6 minutes on each side for medium. When the patties are ready, remove and place on a tray and loosely cover with foil to keep warm.
While the patties are cooking, prepare the buns by slicing in half and brushing olive oil on the cut side of each bun. Once the patties are removed from the grill, lightly toast the buns on the grill for approximately 20 seconds.
To assemble the burger, spread equal portions of the walnut Chevre spread to the bottom halves of the buns. Add equal portions of the arugula, a tomato slice, and the burger patty to the bottom half of the bun. Add equal portions of the compote on top of the burger and then add the top half of the bun.
This recipe was inspired by one of the hot new "super foods", the pomegranate. What better way to take advantage of the powerful antioxidants in this fruit, than by incorporating it into a burger recipe. The combination of the sweet and tangy flavors from the compote accents the tanginess of the Chevre. The small amount of lamb incorporated into the burger gives a distinct flavor which pairs well with the pomegranate onion compote. Simple additions of arugula and tomato finish off the burger and add color to the sandwich.