RECIPES: Recipe Details
The Great Pacific Northwest Burger with Toasted Hazelnut Mayonnaise & Grilled Pears
3 Cedar Grilling Planks
Water, for soaking
Toasted Hazelnut Mayonnaise:
3/4 cup hazelnuts
3/4 cup mayonnaise
1 tablespoon white wine vinegar
1/2 tablespoon honey
2 pears, cut into 12 (1/4-inch thick) slices heightwise
1 tablespoon vegetable oil
12 slices Maple Bacon
2 pounds ground chuck
1/4 teaspoon finely chopped rosemary leaves
1 3/4 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
2 ounces goat cheese
6 sourdough rolls, with the ends trimmed off so they fit the burgers
6 tablespoons butter
3 cups spring mix greens
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Soak cedar grilling planks in water for 1 hour. Then drain.
To make Toasted Hazelnut Mayonnaise, heat a large fireproof skillet over medium-high heat. Add hazelnuts and toast for 2-3 minutes. In the bowl of a food processor combine hazelnuts, mayonnaise, white wine vinegar; and honey; pulse a few times until well combined (there should still be some hazelnut chunks left). Refrigerate until serving.
To make Grilled Pears, brush the pear slices with oil. Place on grill over medium-high heat for 1-2 minutes per side. Set aside.
To make Maple Bacon, heat a large fireproof skillet over medium-high heat. Add bacon and cook for 5 minutes or until crispy. Place on paper towels to drain.
To make the patties, combine the beef, rosemary, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the sourdough buns.
Brush grilling planks and grill rack with oil; place grilling planks on the grill over medium-high heat for 3 minutes or until they being to smoke. Flip the planks over. (If grilling planks are unavailable, then place burgers on the grill as you normally would). Place 2 patties on each grilling plank, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, spread a thin layer of goat cheese on top of each burger. Brush the cut sides of the buns with butter and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Toasted Hazelnut Mayonnaise on the cut sides of the buns. On each bun bottom, place 2-3 slices of Grilled Pears, a patty, two slices bacon, and equal amounts of spring mix greens. Add the bun tops.
Makes 6 burgers.
I love the Pacific Northwest so I decided to create a burger that uses a lot of the great ingredients that the region has to offer. I use some cedar planks to smoke the rosemary-seasoned burger. This burger captures the essence of cooking in the Pacific Northwest by using simple yet flavorful local ingredients.