RECIPES: Recipe Details

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Summer Potager Burgers

Just like a kitchen garden can elevate even simple food, the summer squash, tomatoes, onions and fresh herbs help make the Summer Potager Burger special. In the upper Midwest where I live, the peak of the outdoor grilling season comes when all of these vegetables are in abundance. It's a great time to cook outside, drink wine and enjoy the garden's best. The Potager Burger is made for such days.

Ingredients 

1 zucchini, about 7" long
3 Roma tomatoes
1 yellow squash, about 7" long
1 tablespoon fresh thyme leaves
2 tablespoon extra virgin olive oil, (1 tablespoon for tomato/zucchini rings, 1 tablespoon for onion/garlic mixture)
1 large yellow onion
1 large garlic clove, minced
1 3/4 teaspoon kosher salt, (1/4 teaspoon for onions,
1.5 teaspoons for chuck.)
1.5 pounds fresh ground chuck
1/4 cup chopped fresh flat leaf parsley
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Vegetable oil for brushing grill rack
2 ounces Gruyere cheese, grated
1 large baguette
Assorted red and green leaf lettuce leaves

Instructions 

Slice zucchini, tomatoes and yellow squash into 1/4 inch slices. Toss in a bowl with thyme leaves and 1 tablespoon olive oil. Tear off six 12-inch squares of aluminum foil. In the center of each square, arrange the tomato, zucchini and yellow squash slices into a ring, alternating and overlapping each slice. When finished, each ring should be about 4 inches in diameter. Fold the sides, top and bottom of each foil piece inward over the vegetables to seal into a packet. Cook the packets on the grill for 1 hour over indirect medium heat. Set aside, keeping foil packets sealed. Slice onion in half then into 1/4 inch slices. Place onion slices in fireproof skillet or pan with 1 tablespoon of olive oil and place pan on grill. Cook the onions over indirect medium heat, stirring often about 8 minutes or until onions are translucent. Add garlic, cook one minute more. Mix in 1/4 teaspoon salt. Set mixture aside. Mix ground chuck, parsley, Dijon mustard, pepper and 1.5 teaspoons salt and form into six patties. Brush grill rack with oil and grill burgers over direct medium heat until browned on bottom, about 4 minutes. Flip burgers and top each with one of the vegetable rings and sprinkle with Gruyere cheese. Cook burgers to preference, about 4 minutes for medium. During the last few minutes of cooking, slice the baguette on a diagonal into 12 slices, each about 3/4 inch thick. When the burgers are finished, take them off the grill to rest and lightly toast the bread over direct medium heat. To assemble burgers top toasted baguette slices with lettuce leaves, onion mixture, and burgers. Add baguette tops and serve Makes six burgers.