RECIPES: Recipe Details
City Raised Burgers
I guess you can call me a locavore as I tried to build this better burger around what local farmers sell at the outdoor market. My burgers rely on ingredients that I love like chorizo and bacon from a nearby smokehouse and fresh farm raised beef. Cabot's cheddar is award winning and rather famous throughout the northeast. I love "seriously sharp", however, any of their fabulous sharp cheddars will work. If I arrive at the market early enough I can purchase fresh small size buns, but if they sell out fast I use a store brand called Martin's party size potato rolls. Buying local helps strengthen a community and ensures a healthy food supply close to home.
3/4 pound ground chuck
3/4 pound ground sirloin
1 link chorizo sausage, casing removed, ground in food processor
1/4 cup grated sweet onion
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika, divided
1 1/2 cups grated Seriously Sharp cheddar cheese
1 (2 oz) jar diced pimento with juice
12 slices apple smoked bacon, cooked until crisp
vegetable oil for greasing grill rack
1/4 cup prepared horseradish sauce (or 1/4 cup mayonnaise mixed with 1 tablespoon horseradish)
12 small size soft buns, split
Combine meats, onions, salt, black pepper and 1/4 teaspoon of smoked paprika. Shape into 12 small patties about 3-inches wide. Cover and chill until ready to grill.
In food processor, combine remaining 1/4 teaspoon smoked paprika with cheese and pimento; pulse until well mixed. Transfer smoked pimento cheese to a bowl; cover.
Heat a gas grill to medium-high. Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Drain bacon on paper towel; keep warm.
Reduce grill temperature to medium
Grill patties on a lightly greased grill rack to desired doneness, about 2 1/2 minutes per side for medium-well. Top with a spoonful of smoked pimento cheese just after you have turned the patties over once.
Place rolls, cut side down on outer edges of grill to toast. Layer bottom half of each roll with some horseradish sauce and a cheese topped burger. Cut each bacon slice in half and criss-cross over the top. Cover with roll tops. Makes 12 sliders.
Make a visit to your local farmer's market a family affair. You will be inspired by the variety of fresh ingredients and you may even make friends with a farmer or two. How do you think I got to taste so many Cabot sharp cheddars?!