Farmers Market Burger

Ingredients

  • PATTIES:
  • 1-1/2 Pounds ground chuck
  • 1 pound ground beef brisket
  • 2 Teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 2 Tablespoons worcestershire sauce
  • FRESH HERB AND HORSERADISH AIOLI:
  • 3/4 Cup mayonnaise
  • 2 Tablespoons prepared horseradish
  • 1 Tablespoon minced fresh basil leaves
  • 1 Tablespoon fresh thyme, stripped from stems
  • 1 Tablespoon minced fresh oregano leaves
  • 1 teaspoon fresh lemon juice
  • GRILLED VEGETABLES:
  • 2 poblano peppers
  • 2 small zucchini, sliced in one-fourth inch slices
  • 1 large onion, sliced
  • 8 ounces white mushrooms, sliced
  • OTHER:
  • Vegetable oiling, for brushing the grill rack
  • 2 Tablespoons butter
  • 6 Tablespoons spreadable cream cheese
  • 6 1-ounce slices sharp cheddar cheese
  • 6 Hawaiian sweet hamburger buns
  • 2 Tablespoons sesame seeds
  • 1 large tomato, sliced into six slices
  • 1 Cup baby arugula

Instructions

  • Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
  • Place two flat top rectangle cast iron pans on the grill grates.
  • To make the patties, combine the ground chuck and ground beef brisket gently and form into six equal patties to fit the buns.
  • Make an indention in the center of each patty with your thumb about halfway through.
  • Sprinkle patties with half of the salt, pepper, garlic powder and place patties in a cooler to chill.
  • Next, prepare the aioli.
  • Combine mayonnaise, prepared horseradish, fresh minced herbs and lemon juice.
  • Cover and place in cooler.
  • Prepare grilled vegetables..
  • Brush one of the cast iron flat tops with vegetable oil.
  • Place poblano peppers on first as they take the longest to cook, about 15 minutes, turning occasionally.
  • At the same time, cook the zucchini, onions and mushrooms for about 2-3 minutes.
  • Turn and cook until lightly brown, about 3 more minutes.
  • Remove all vegetables except poblano peppers to a plate and cover with aluminum foil to keep warm.
  • Continue to cook poblano peppers until charred on all sides.
  • Remove peppers and place in a sealed plastic bag.
  • After about three minutes in the plastic bag, rub sides of pepper while still inside the bag to remove the charred skin.
  • Then remove pepper from plastic bag, cut in half, remove seeds and thinly slice peppers.
  • Melt two Tablespoons butter in a small pot on grill and then set aside.
  • Brush the second cast iron flat top with vegetable oil.
  • Place the chilled patties on the
  • pan, seasoned side down.
  • Sprinkle the remaining salt, pepper and garlic powder on the patties and then brush with the worcestershire sauce evenly among the patties.
  • Cook for about 4 minutes on each side for medium.
  • During the last two minutes of cooking, top each patty with one Tablespoon of cream cheese and then one slice of sharp cheddar cheese.
  • Place buns cut side down on the grill rack.
  • Brush tops with melted butter and sprinkle with sesame seeds.
  • Lightly toast.
  • To assemble burgers: spread aioli evening between all six tops and bottoms of buns.
  • On bottom bun, placed cheese-topped patty and then evenly divide the grilled zucchini, onions, mushrooms and poblano peppers between all six patties.
  • Next top with one tomato.
  • Evenly add the arugula, and add the tops.