RECIPES: Recipe Details

Rate This Burger 
No votes yet

summertime cranberry sliders with grilled panchetta and broccoli topper

Ingredients 

INGREDIENTS:
BROCCOLI TOPPER
3 BROCCOLI STEMS
½ CUP MAYONAISE
1 TABLESPOON DIJON MUSTARD
2 TABLESPOONS HONEY
1 TABLESPOON APPLE CIDER VINEGAR
¼ CUP SUNFLOWER SEEDS
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND BLACK PEPPER
¼ TEASPOON LEMON ZEST

PATTIES:

2 POUNDS GROUND CHUCK
1 CUP DRIED CRANBERRIES
½ CUP DICED RED ONION
1 TEASPOON DRIED MUSTARD
2 TEASPOONS KOSHER SALT
1 TEASPOON GROUND BLACK PEPPER
3 TABLESPOONS SUTTER HOME RED WINE

VEGETABLE OIL, FOR BRUSHING ON GRILL RACK
12 SLICES MED. SLICED PANCETTA
12 SLICES SHARP CHEDDAR CHEESE
12 POTATO DINNER ROLLS
OLIVE OIL, FOR BRUSHING ON THE ROLLS

Instructions 

DIRECTIONS

PREPARE A MEDIUM-HOT FIRE IN A CHARCOAL GRILL WITH A COVER, OR PREHEAT A GAS GRILL TO MEDUIM-HIGH

TO MAKE THE BROCCOLI TOPPER, BEGIN BY PEELING OFF THE OUTER LAYER OF THE BROCCOLI STEM THEN CUT THE REMAINING PORTION INTO VERY THIN STRIPS ,JULIENNE STYLE. PLACE IN A LARGE BOWL. IN A SMALLER BOWL COMBINE THE MAYONNAISE, MUSTARD, HONEY AND APPLE CIDER VINEGAR. MIX WELL, THEN POUR OVER THE JULIENNE BROCCOLI STEMS. ADD THE SUNFLOWER SEEDS, SALT PEPPER AND LEMON ZEST. GENTLY TOSS UNTIL ALL THE INGREDIENTS ARE MIXED TOGETHER. COVER AND REFRIGERATE UNTIL NEEDED.
TO MAKE THE PATTIES, COMBINE THE CHUCK, CRANBERRIES, ONION, DRIED MUSTARD, SALT, PEPPER AND WINE IN A LARGE BOWL. HANDLING THE MEAT AS LITTLE AS POSSIBLE TO AVOID COMPACTING IT, MIX WELL..
DIVIDE THE MEAT INTO 12 SMALL BALLS. I USED AN ICE CREAM SCOOP TO FORM THEM, THEN PRESSED THEM TO A MEDIUM THICKNESS BEFORE GRILLING.

WHEN THE GRILL IS READY, BRUSH THE GRILL RACK WITH VEGETABLE OIL. PLACE THE PATTIES ON THE RACK, COVER AND COOK, TURNING ONCE UNTIL DONE TO PREFERENCE, 3 TO 5 MINUTES ON EACH SIDE FOR MEDUIM. DURING THE LAST TWO MINUTES OF COOKING PLACE THE PANCETTA SLICES ALONG SIDE THE BUGERS ON THE GRILL FOR 10 SECONDS ON EACH SIDE. PLACE THE CHEESE ON THE BURGERS DURING THE FINAL MINUTE OF COOKING. REMOVE THE BURGERS AND THE PANCETTA FROM THE GRILL. COVER WITH FOIL TO KEEP WARM WHILE TOASTING THE ROLLS. LIGHTLY BRUSH THE ROLLS TOP AND BOTTOM WITH OLIVE OIL. PLACE ON THE GRILL RACK UNTIL TOASTED. REMOVE THE ROLLS AND SLICE EACH IN HALF.

TO ASSEMBLE, PLACE THE BURGER ON THE ROLL ADD THE GRILLED PANCETTA THEN FINISHP IT OFF WITH A SPOONFUL OF THE BROCCOLI TOPPER.
6 SERVINGS 2 PER PERSON

Comments 

SERVE ALL TOGETHER ON A PLATTER AND GARNISH WITH LEMON SLICES AND BROCCOLI FLORETS