RECIPES: Recipe Details
Green Peppercorn Burger with Grilled Asparagus,Watercress and Tarragon Mayonaise
As a fire station cook I am constantly looking for something different for the guys to sink their teeth into that they truly like. That can be a difficult assignment in a meat and taters culture where quantity often supersedes quality. This burger seemed to do the trick and got them talking about flavors they never tasted before.Of course in our business you are only as good as the last meal you prepared.
2 1/2 pounds of ground sirloin
2 tablespoons green peppercorns (crushed coarsely)
1 tablespoon celery seed
1 tablespoon freshly ground sea salt or to taste
2/3 cup of mayonnaise
2 teaspoons Grey Poupon Dijon Mustard
2 teaspoons Colavita Champagne Vinegar
2 teaspoons fresh lemon zest
1 tablespoon finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh chervil
2 teaspoons thinly sliced fresh chives
salt to taste
12 slices of apple wood smoked bacon
4-6 tablespoons of unsalted butter
2-3 tablespoons Colavita Extra Virgin Olive Oil
30 thin stalks of asparagus trimmed to about 4 inches
12 slices fresh baked sourdough, size to fit patties
3 cups of watercress
Preheat gas grill to medium high.
In a large bowl combine the sirloin, crushed peppercorns,celery seed,and salt being careful to distribute spices evenly throughout. Shape in to 6 patties to fit bread.Cover with plastic and set aside.
In a medium size bowl combine mayonaise, Grey Poupon Dijon Mustard,Colavita Champagne Vinegar,lemon zest,tarragon,chervil,chives and salt and whisk until well mixed. Set aside to chill.
Heat a large, heavy, non stick fireproof pan on the grill.Add bacon and cook until desired crispness. Transfer bacon to paper towels to drain. Wash pan and and add butter and place back on the grill until butter is just melted. Set aside.
Brush preheated grill with Colavita Extra Virgin Olive Oil. Place the patties on the rack and cover, and let cook, turning once until cooked to your taste. 6-8 minutes per side will be medium. Remove patties and place on foil covered platter and tent with another piece of foil and let rest.
Brush Asparagus and both sides of bread lightly with butter and place asparagus and bread on grill. Remove Asparagus with tongs when it is tender but still firm. Remove the bread when it is lightly toasted on both sides. Set bread on platter.
To assemble burgers, spread mayonaise to all 12 slices of bread and lay 5 pieces of asparagus on 6 bottom bread slices. Follow with patties,then bacon, and lastly watercress before placing top slice of bread on.
Remember to practice good fire safety techniques with your outdoor cooking adventure. We want you, with eyebrows intact, to be able and sit down and enjoy your creation with friends and family.