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Pepper Toast Pate Thyme Burger with Baby Spinach in Dijon Salad Creme

This recipe was inspired by one of my mothers favorite sandwiches. She would make a creamy braunschweiger spread on white toast. In the summer we would have it with a lettuce salad, in the winter we would have it with a hot bowl of potato soup. If any of the spread was left, (which wasn’t often), we would spread it on saltine crackers for a midnight snack. When I became an adult I discovered Beef Wellington and was immediately reminded of my mother’s great sandwich spread.

Ingredients 

1 tablespoon Seasoned Salt
1 tablespoon Fresh Cracked Black Pepper
½ pound unsalted sweet cream butter, softened
1 pound crimini mushrooms sliced thin
8 oz Liverwurst
4 oz cream cheese, softened
1 cup Mayonnaise
2 Tablespoons Grey Poupon
1 Tablespoon Worcestershire Sauce
3 cups of triple washed baby spinach
1 ¼ lb. ground Black Angus Sirloin
¾ lb. ground Black Angus Chuck
2 tablespoons coarsely chopped Flat Leaf Parsley
2 teaspoons coarse chopped Fresh Thyme
Vegetable oil for grilling
12 slices rye bread with seeds
1 medium red onion sliced into very thin rings.

Instructions 

For the Pepper Butter: 1 tablespoon Lawry’s Seasoned Salt 1 tablespoon Fresh Cracked Black Pepper ½ pound unsalted sweet cream butter, softened For The Wellington Spread: 1 pound crimini mushrooms sliced thin 8 oz Liverwurst 4 oz cream cheese, softened For the Spinach in Dijon Salad Creme: 1 cup Hellman’s Mayonnaise 2 Tablespoons Grey Poupon 1 Tablespoon Worchestishire Sauce 3 cups of triple washed baby spinach For the Patties: 1 ¼ lb. ground Black Angus Sirloin ¾ lb. ground Black Angus Chuck 2 teaspoons pepper mixture (from above) 2 tablespoons , coarsely chopped Flat Leaf Parsley 2 teaspoons coarsely chopped Fresh Thyme Vegetable oil for grilling 12 slices Arnolds rye bread with seeds 1 medium red onion sliced into very thin rings. Directions: Preheat a gas grill to medium-high heat. To make the Pepper Butter: Combine the seasoned salt and fresh cracked pepper in a small bowl. Mix well to combine. Combine 2 teaspoons of the pepper mixture and the butter in the bowl of a food processor. Blend until light and fluffy ( about 3 minutes). Transfer to a small bowl and set aside for later use. To make the Wellington Spread: Place a fire proof skillet on the grill and add 2 tablespoons of the pepper butter and the sliced mushrooms. Sauté the mushrooms 4-5 minutes, until the mushrooms are soft, brown and all liquid has evaporated. Set aside to cool. In the bowl of a food processor add the liverwurst and cream cheese, blend until smooth. Transfer this mixture to a large bowl. Add the sautéed mushrooms and mix by hand until combined. To make the Spinach in Dijon Salad Creme: Combine the mayonnaise, Grey Poupon and the worchestishire sauce in a small bowl. Mix well to combine. Reserve ¾ cup of the salad creme in the refrigerator for later use. To the remaining salad creme add 3 cups of baby spinach, toss well to coat. Refrigerate until ready for use. To make the Patties: Combine the sirloin, chuck, 2 teaspoons of the pepper mixture, parsley and thyme in a large bowl. Handling as little as possible, mix just until combined. Divide into 6 equal portions, and form patties to fit the rye bread slices. Brush the grill rack with oil. Place the patties on the rack, cover, and grill about 3-4 minutes. Turn the patties and continue grilling 3-5 minutes longer or until done to preference. Remove from the grill and let rest. While the patties are resting, lightly spread the pepper butter on both sides of the rye bread. Place on the grill rack and lightly toast both sides. Watch the bread closely so it doesn’t burn. To assemble the burgers: Add ½ cup of the spinach with salad creme to 6 slices of the toasted rye bread then add a pattie. Spread the wellington mixture on the tops of each pattie, then 4-5 of the onion rings.. Spread the reserved salad creme generously on the remaining 6 slices of toasted rye bread and place on top of the pattie. Makes 6 burgers