RECIPES: Recipe Details

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Rosemary and Garlic Burger with Grilled Asparagus Tips and Horseradish Mayo

Ingredients 

HORSERADISH MAYO
1 tablespoon grated fresh horseradish
1 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
zest of 1/2 lemon
1 teaspoon fresh lemon juice

PATTIES
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/4 teaspoon red pepper flakes
4 tablespoons fresh rosemary
1 tablespoon fresh grated garlic
2 tablespoons worstershire sauce
2 pounds ground chuck
24 medium to large fresh asparagus spears, trimmed to 2-3 inch tips
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper

BUNS
6 bakery-quality Kaiser rolls, split
6 tablespoons butter for spreading on buns

canola oil for brushing on grill
6 leaves of Romaine lettuce
6 slices of large tomato
6 slices red onion

Instructions 

GRILL: Preheat gas grill to medium-high (or prepare the coals for medium-high heat on a charcoal grill).

HORSERADISH MAYO: Peel the horseradish root and grate on a box grater or microplane and place in medium mixing bowl. Add mayonnaise, salt, pepper, lemon zest, and lemon juice and whisk until it's mixed well. Set aside and keep cold until assembly.

PATTIES: Add salt, pepper, red pepper flakes, and rosemary to coffee grinder and pulse until finely chopped. Place rosemary mixture in large bowl and add garlic and worstershire sauce. Mix well. Add ground chuck to same large bowl and mix until well blended, handling the meat as little as necessary. Shape the ground chuck into 6 equal patties a little larger than the diameter of the Kaiser rolls. Set aside on a tray. On a small baking tray, spread asparagus tips and drizzle olive oil on top. Sprinkle salt and pepper and toss to coat. Set aside. Scrape the grill grates clean, and apply a small amount of canola oil to the grill rack. Using a grill basket, put the asparagus tips on the grill and cook 5-7 minutes or until crisp tender, tossing halfway through cooking. Place the patties on the grill, not too close together and cook, only turning once, 5-7 minutes on each side for medium.

BUNS: Spread 1/2 tablespoon of butter on each cut side of Kaiser rolls and place on the grill to toast lightly during the last 2-3 minutes of cooking.

ASSEMBLY: Place bottom of Kaiser roll, cut side up, on a plate, spread about a tablespoon of horseradish mayo, add a lettuce leaf, tomato slice, and slice of red onion, then add a patty. Then arrange an equal number of asparagus tips on top of each patty. Spread about a tablespoon of horseradish mayo to the cut side of each Kaiser roll crown and place on top of the asparagus tips to complete the burger assembly. Serve immediately. Makes 6 burgers.

Comments 

My husband loves steak and asparagus. He says he could eat it every night. That was my inspriation for creating this burger. I love the fresh flavor combinations with the vegetables, and the horseradish mayo adds a delicious kick to this hearty burger. I like the lightness of a white zinfandel with this burger to balance the spiciness.