RECIPES: Recipe Details
Gouda Burger with Baby Argula and Sassy Dijon Mayonnaise
In the midst of brainstorming about burger recipes for this contest, I stumbled upon this one. I wanted to create a recipe that was quick and easy with widely available products. I'd never used Gouda cheese before on a burger and was originally thinking I'd use Brie but went for some Gouda because I love the taste of it. It ended up melting really well and has a great flavor. The list of ingredients is nominal but the flavor combinations are delicious! Enjoy!
2 1/2 pounds ground chuck
1 tablespoon fresh tarragon, minced
1/2 tablespoon fresh garlic, minced
1 1/2 teaspoon kosher salt
1 teaspoon coarse ground black pepper
Sassy Dijon Mayonnaise :
3 tablespoons good quality mayonnaise
3 tablespoons Grey Poupon Dijon mustard
3 tablespoons brown sugar barbecue sauce
3 tablespoons Colavita Extra Virgin Olive Oil, for brushing on grill rack
6 potato rolls
12 thin slices Gouda cheese
3 cups lightly packed arugula leaves
Prepare a medium-hot charcoal grill or preheat a gas grill to medium-high heat.
To make the patties: Combine ground chuck, tarragon, garlic, salt and pepper in a mixing bowl. Form the mixture in to six (6) squares â€“ the patties should be formed to be a little larger than the bread size. Using your fingertips or thumb, make a shallow depression about an inch wide in the center of each patty so the centers are approximately 3/4 inch thick. This will prevent the patties from puffing on the grill. Loosely cover with foil or wrap and set aside.
To prepare the mayonnaise: Mix the mayonnaise, Dijon mustard and BBQ sauce in a small mixing bowl. Cover and set aside â€“ preferably chilled.
To prepare to grill the patties: Saturate rolled wash cloth or paper towels with oil â€“ using tongs, coat grill racks with oil soaked washcloth. Place patties on grill rack. Cover and let cook for 3 minutes. Rotate patties 90 degrees â€“ cover and cook 2 more minutes. Flip, cover and cook 2 more minutes. Remove patties to a foil sheet, loosely cover each patty with aluminum foil and let rest. Reduce the grill heat to medium â€“ low. Brush the grill racks clean of any burger debris.
To warm the potato rolls: Place the split side down on the grill rack with the lid open for 1 to 2 minutes. Remove from heat, place on a foil sheet. Once cool enough to handle, generously distribute Sassy Dijon Mayonnaise on each split side then set aside split side facing upwards.
Take the patties and put back on the medium â€“low heat grill. Place two slices of Gouda on each patty and then equally distribute baby arugula amongst each patty. With the lid open, let the cheese melt â€“ approximately 3 minutes. Once the cheese has melted and the arugula has wilted â€“transfer patties to bottom splits of potato rolls. Top patties with roll top. Using your spatula, press down on each burger so as to almost create a Panini effect (don't smash too much though!) Serve 6 and enjoy!
I really enjoy the fresh flavor the tarragon with the chuck but the best is the nuttiness of the warm argula.