RECIPES: Recipe Details
Dill Burgers with Frisee and Mustard
These burgers combine the fresh spring and summer flavors of dill and frisee for a great seasonal taste. Just one more reason to bring out the grill after its winter hibernation.
10 oz cremini mushrooms
2 t olive oil
1/4 t salt
1/8 t pepper
3 T dijon mustard
3 T honey
1/2 c Sutter Home Sauvignon Blanc
1 T finely chopped fresh dill
2 lbs ground sirloin
2 T finely chopped fresh dill
1 3/4 t salt
1/4 t pepper
6 oz Havarti dill cheese
1/4 cup vegetable oil for the grill
2 french loaves, approximately 3" by 3'.
2 c fresh frisee
Prepare charcoal grill for medium-high heat, or preheat a gas grill to medium-high. Skewer the cremini mushrooms. Drizzle with olive oil. Sprinkle with salt and pepper. Combine dijon mustard, honey, wine, and dill in a small sauce pan. Clean grill grate if needed. Grease using half the vegetable oil and a clean towel or papper towel. Grill mushroom skewers on one side of the grill. Turn occasionally until mushrooms are approximately half their initial size, approximately 10 minutes. When mushrooms are done, remove from grill, remove the skewers, and let cool. At the same time, heat the sauce on the other side of the grill, whisking occasionally. Sauce should thicken and reduce to about 1/3 cup. This should take about 10-12 minutes. When sauce is reduced, remove from heat and let cool. Finely chop the mushrooms. Combine meat with chopped mushrooms, chopped dill, salt, and pepper. Divide mixture into 6 even portions. Work with 1 portion at a time. Divide into 2 halves. Shape one half into a rectangle, approximately 4" by 3". Top with 1 oz Havarti dill cheese, keeping cheese in the center of the meat. Cover with other half portion of meat, making sure edges are sealed. Repeat with remaining 5 portions. Remove rounded ends of the bread. Slice french loaves to make 6 buns, each about 4" by 3". Oil grill with remaining vegetable oil. Place patties on the grill. Cook covered about 2 minutes, rotate burgers 45 degrees. Cook covered another 3 minutes, then flip. Cook covered about 2 minutes on second side, rotate 45 degrees, then cook covered about another 3 minutes, or until burgers are the desired doneness. Remove burgers from the grill, tent with foil. Place bread on the grill, cut side down. Leave until lightly toasted, 2-5 minutes. To assemble, place the burger on the bottom half of the bun. Top with arugula and 2 t of dressing. Top with remaining half of the bun. Makes 6 burgers.
The freshness of the dill and mustard come together very well. The wine and honey help create a mellow balance. Overall, nothing is better than a delicious juicy burger with a yummy crunchy toasted bun.