RECIPES: Recipe Details

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Thyme For A Burger

Ingredients 

Sauce:
1 cup mayonnaise
1 T Grey Poupon Mustard
2 cloves garlic
4 T fresh chives
Burger:
2 1/2 lb. chuck steak or roast
1/4 lb. crimini mushrooms
2 shallots
2 eggs
1 cup Panko bread crumbs (found in the Asian section at the grocery store)
3 T fresh thyme
1/4 cup worcestershire sauce
oil for grill
6 ciabatta rolls
Toppings:
12 slices Pastrami
6 slices Havarti cheese
1 pkg. onion sprouts (4 oz.)

Instructions 

Make the sauce first so the flavors have a chance to blend. Combine 1 cup mayonnaise, 1 T Grey Poupon Mustard, 2 cloves garlic (grated) and 4 T fresh chives, finely chopped. Cover and set aside. For the burgers, cut chuck steak into 2 inch cubes (fat included for moisture). Place 1/3 of the meat in a food processor and process until finely ground. Repeat for the remaining 2/3 of meat. Remove the meat and process the mushrooms until finely ground. In a bowl, lightly combine meat, mushrooms, 2 shallots (chopped), 2 eggs (lightly beaten), 1 cup Panko bread crumbs, 3 T fresh thyme (leaves removed from stems) and 1/4 cup worcestershire sauce. Divide meat mixture into 6 even portions. Form patties 1/2 inch thick and slightly larger than rolls to allow for shrinkage during grilling. Make sure patties are a uniform thickness for even cooking. Place patties on a clean, lightly oiled, preheated (med/high) grill. (To oil grill, dip a crumpled paper towel in oil and rub on grill, handle towel with tongs). Cook patties on one side for 4-5 minutes with lid closed. Turn and cook second side for an additional 4 minutes for a medium well done burger. Cut ciabatta rolls in half and place both halves on hot grill with cut side down. Grill until lightly browned. To assemble burgers, spread desired amount of sauce on browned sides of buns. On the bottom half of bun place 2 slices of pastrami, a burger patty, 1 slice of Havarti cheese folded to fit burger, 1/2 of a sliced avocado, onion sprouts and top with remaining 1/2 of bun. Eat and enjoy!