RECIPES: Recipe Details

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Monet Burger

My many years spent as an artist and art teacher inspired this burger which blends the sweet and the savory flavors of French cuisine. Throughout life I try to see the aesthetic in all of my daily experiences and grilling is no exception. Having visited the region of Giverny where Monet worked, I found the beauty of the Pacific Northwest with its abundance of flowers and vegetation to rival the French countryside.


2 cloves garlic, minced
1 sweet onion, grated
1 teaspoon dried mustard
2 teaspoons worchestershire sauce
1/2 can tomato paste
1/2 cup chicken broth
2 pounds beef

French Cream Cheese:
1 8 ounce tub cream cheese
1/2 teaspoon dried mustard
1/2 teaspoon worchestershire sauce
5 tablespoons sugar
1/2 can tomato paste
4 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil

Mixed Greens:
2 cups mixed greens
6 edible flowers (optional)

2 large French baguettes
6 slices Gorgonzola cheese


To assemble the patties, combine the garlic, onion, mustard, worchestershire sauce, tomato paste, and chicken broth and whisk together ingredients. Add beef and gently mix. Form six patties to fit the bun size, cover, and set aside.

When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5-7 minutes on each side for medium. Place the buns, cut side down on the rack, on the outer sides of the grill to toast lightly during the last 2 minutes of grilling. Add the gorgonzola cheese the final minute of grilling.

To assemble the French Cream Cheese:
Add cream cheese, mustard, worchestershire sauce, sugar, tomato paste, vinegar, and olive oil to food processor. Pulse until creamy.

To assemble the burger, spread French Cream Cheese on top bun. Place a patty on the bottom bun and arrange mixed greens on top of patty. If desired, place an edible flower on the top of the greens. Add the top bun and serve.