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.