Spring Delight Burger

Spring here in Phoenix is absolutely beautiful and all the fresh vegetables start to hit the market.I decided to grill all the fresh vegetables I had in the fridge, made a mushroom remoulade from mushrooms I picked up from the farmers market and put this unbelievable creation on a burger. This burger will knock your socks off (if you’re wearing any)!

Ingredients:

Ingredients

Patties

½ teaspoon smoked paprika
1 teaspoon salt
¾ teaspoon freshly ground pepper
¼ cup Sutter Home Zinfandel
2 ¼ pounds of ground beef chuck

Mushroom Remoulade

1 tablespoon Colavita Extra Virgin Olive Oil
16 oz package mushrooms such as button or baby Portobello, finely chopped
2 shallots, minced
2 cloves garlic, minced
¼ cup Sutter Home Zinfandel
1 teaspoons dried tarragon
½ teaspoon salt
1/8 teaspoon freshly ground pepper
¼ cup mayonnaise
2 tablespoons sour cream
½ teaspoon Dijon mustard
1 teaspoon bread and butter pickles, chopped fine

Vinaigrette

1 tablespoon Colavita Extra Virgin Olive Oil
1 teaspoon fresh lemon juice
¼ teaspoon Dijon mustard
½ teaspoon agave nectar or honey

Grilled Vegetable Salad

2 tablespoons Colavita Extra Virgin Olive Oil
10 asparagus spears, medium sized
5 hearts of palm, canned
2 slices red onion, thickly sliced
2 cups frisee lettuce, chopped into 1 inch pieces
2 tablespoons shaved parmesan cheese
½ teaspoon lemon zest
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 slices smoked cheddar cheese
6 good quality hamburger buns, split

Instructions:

DIRECTIONS

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To make the patties, combine the paprika, salt and pepper in a large bowl and mix. Add the wine, red peppers, mix and add the beef. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the buns, cover and refrigerate until ready to grill.

To make the mushroom remoulade, heat the oil to medium in a fireproof skillet. Add the mushrooms and shallots. . Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the zinfandel and cook until all liquid is absorbed, about 2 minutes. Add the tarragon, salt and pepper, stir and then remove from the heat. Place vegetables in a small bowl to cool, approximately 15 minutes. When vegetables are cooled add the mayonnaise, sour cream, Dijon mustard and pickles, mix well. Cover and refrigerate until assembling the burgers.

To make the vinaigrette, add all of the ingredients and shake in small plastic container, set aside.

To make the grilled vegetable salad, brush the asparagus, hearts of palm and red onion with olive oil. Brush the grill rack with vegetable oil. Place the vegetables on the grill and grill the vegetables until grill marks appear and vegetables are cooked but still firm, about 1-2 minutes per side. Onion slices may take a few minutes longer. Remove from the grill. Let cool for 5 minutes and then chop into ½ inch pieces and put in a medium size glass bowl. Add the frisee, parmesan cheese and lemon zest to the bowl. Cover and refrigerate until assembling the burgers. Drizzle lightly with vinaigrette, salt and pepper just before assembling the burgers.

Brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning once, until done to preference, 3 to 4 minutes on each side for medium Add a piece of cheese to each burger and melt. During the last few minutes of cooking, brush the buns with vegetable oil and place the buns cut side down on the outer edges of the rack to toast lightly. Remove from the grill, cover and set aside.

To assemble the burgers, spread a generous amount of mushroom remoulade over each side of the top and bottom of the buns. Top bottom of each bun with one burger and a generous amount of grilled vegetable salad, and add tops of buns. Serve immediately.

Makes 6 burgers

Mary Keelan Williams
602-743-8006