RECIPES: Recipe Details

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St. Louis Hillburger

I spent my early adult life, getting married, in St. Louis and fell in love with the italian settlement known as "the hill" After many trips to the hill for dinner, I created this recipe from local flavors and it quickly became a household favorite and common request at cookouts.

Ingredients 

Pesto
1/3 Cup EVOO
4 cloves of Garlic
3/4 Cups loose leaf packed Basil
1/4 Cup of Parmesan Cheese
1 teaspoon Pine nuts
1/8 teaspoon black pepper
1/8 teaspoon salt

Red Pepper Spread
4 Red peppers
6 Tablespoons EVOO
2 cloves of garlic, minced
2 Tablespoons red wine vinegar
2 Tablespoons Italian Parsley
3 Green onions, diced

Roasted Garlic and Artichoke Spread
4 heads of garlic
1 Cup EVOO
12 oz can of Artichoke hearts, in oil
1/2 teaspoon of thyme

2 pounds ground chuck
12 slices fontina cheese
6 Ciabatta rolls

Instructions 

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

To Make the Pesto, combine in a blender:

1/3 Cup EVOO
4 cloves of Garlic
3/4 Cups loose leaf packed Basil
1/4 Cup of Parmesan Cheese
1 teaspoon Pine nuts
1/8 teaspoon black pepper
1/8 teaspoon salt

and blend until creamy, no chunks

To Make the Red Pepper Spread:

Take the 4 Red Peppers and cut into strip about 1 inch wide. Place all strips on the grill and grill until charred
After 4 Red Peppers are charred, place in paper bag.
In a bowl combine and mix:
6 Tablespoons EVOO
2 cloves of garlic, minced
2 Tablespoons red wine vinegar
2 Tablespoons Italian Parsley
3 Green onions, diced

After 20 minutes, take all the Red Peppers Strips and peel away skin and charring, Add to mixture.

To Make the Roasted Garlic and Artichoke Spread:

Place the 4 heads of garlic in closed foil until mushy (about 15 minutes).

In a blender, combine:

4 heads of roasted garlic (from Grill)
1 Cup EVOO
12 oz can of Artichoke hearts, in oil
1/2 teaspoon of thyme

and blend until creamy

To make the patties:

Divide the patties in 6 equal portions and form round patties. Place the patties on the grill and cover. Cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling, place 2 slices of cheese on each patty, and re-cover the grill.

to assemble the burgers, take the 6 ciabatta rolls and place on plates. Take the bottoms and spread a fine layer of pesto. Take the tops and spread a fine layer of the Roasted Garlic and Artichoke Spread. Place 1 patty on each bottom and put 3 or 4 strips (alternating direction) of the Roasted Red Peppers on each patty. Carefully place the tops on the patties.

Makes 6 servings

Comments 

mmmmmm very good burgers, can't just stop at 1 !!