RECIPES: Recipe Details
Strawberry Valley Radish Burgers
I lived in Washington State for part of my childhood. I reminisce the strolls I took with friends through the woods, hills and valley paths. Along some valley paths grew wild strawberries that were deliciously sweet.
When I received an e-letter from Sutter Home about their burger contest, I imagined how nice it would be to visit the Sutter Home Winery and Vineyards in Napa Valley through making it to the contest finals and cook-off. That motivated me to try coming up with a burger. I didn't know much about grilling burgers and didn't know where to begin.
While gathering information and tips online, I thought it would be nice to share my taste for strawberries with my fond childhood memory of them in the valley with others.
I rarely use fruit in main dishes, so trying them with beef was new. I like strawberry and radish jello molds, so I thought adding radishes would also add a better texture, moisture and taste to the patties.
I tried many ways to get this burger right with the strawberries and radishes.
My daughter Suzy raved about my burgers taste and uniqueness, so this is the recipe I stuck with.
We found that strawberries and radishes taste great and works well with ground beef. We hope you also find it to be pleasant to your taste!
16 ounces leafless and stemless red radishes
1 medium yellow onion
1/2 cup strawberry preserves
2/3 cup mayonnaise, Preferably Hellmans
1/4 cup Chenin Blanc wine
1 1/4 plus 1/8 teaspoons course ground black pepper
1/4 cup chopped fresh parsley
1 cup minced fresh strawberries
1/4 cup and 2 tablespoons honey
4 tablespoons Dijon mustard
1 teaspoon kosher salt
2 pounds ground round
vegetable oil for brushing the grill rack
6, 1/4 inch slices Havarti cheese from the deli
6 sweet Italian sandwich buns or any bun or roll on the crumbly side rather than the chewy side with a slight sweetness tastes best with this burger, split in half.
Radish Slaw Topping:
16 oz. leafless and stemless red radishes.
1 medium yellow onion, peeled.
1/2 cup strawberry preserves.
1/4 cup mayonnaise (preferably Hellman's).
1/4 cup Chenin Blanc wine.
1/4 tsp. course ground black pepper.
1/4 cup chopped fresh parsley.
In a food processor with the shredding blade, shred the radishes. In a measuring cup, reserve 3/4 cup shredded radishes, packed. In a medium bowl add 1 1/4 cups shredded radishes, packed. Discard any extra shredded radishes left in the processor.
In the processor, shred the peeled medium onion. Add the shredded onion to the shredded 1 1/4 cups radishes. Add to the radish mixture the strawberry preserves, mayonnaise, wine, pepper and parsley. Mix well. Cover with plastic wrap and set aside at room temperature to marinate. Gas Grill:
Prepare a medium-high temperature, about 400-450F on a gas grill.
1/4 cup of the reserved shredded radishes.
1 cup fresh minced strawberries.
2 tbsp. honey.
2 tbsp. Dijon mustard.
1/3 cup mayonnaise.
1/8 tsp. course ground black pepper.
Squeeze juice from the 1/4 cup shredded radishes. Put in a small bowl. Add 1/4 cup of the minced strawberries (reserve the remaining 3/4 cup for patties), honey, mustard, mayonnaise and pepper. Blend well and set aside at room temperature.
1/4 cup honey.
2 tbsp. Dijon mustard.
1 tsp. course ground black pepper.
1 tsp. kosher salt.
1/2 cup reserved shredded radishes.
3/4 cup reserved minced strawberries.
2 lbs ground round (kept refrigerated until ready to use).
In a large bowl combine honey, mustard, pepper and salt. Squeeze out juice from radishes and add to mixture. Add minced strawberries. Mix well. Crumble in ground round without squeezing the meat. Toss mixture together just until blended without squeezing or compacting the meat.
Divide the mixture into 6 equal portions. Make into 1" thick round patties without overworking them. Brush grill rack with oil trying not to drip oil in grill to cause a flame. Place patties on grill rack. Do not press down the patties on grill at any time. Cover with lid and grill 6-8 minutes until bottom is grilled to a nice firm crust. Then carefully turn them over. Cover and grill for 3 minutes. Place a slice of cheese on top of each patty. Cover and grill until cheese is melted, about 30 seconds. Remove patties from grill.
Spread 1 tablespoon spread over each inside half of buns. On bottom halves place a patty, cheese-side up.
In a strainer, strain liquid from the slaw. Press slaw in strainer to squeeze out as much liquid as you can.
Over each top of patty, spread 3 tablespoons of slaw. Put on the top half of buns. Ready to serve.