RECIPES: Recipe Details

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Vermont Squealer with Maple Mustard Mop Sauce and Stilton Mayo

Best of the Fresh tastes from Both North and South of the Mason Dixon. All ground together with all the tips I could find from James McNair and Chef Starr AND... years of hours at the grill

Ingredients 

1/2 cup prepared mayonaise
1/4 cup Stilton cheese crumbles
½ cup, plus 2 teaspoons, Grey Poupon country mustard,
IN ALL 2/3 cup dark amber maple syrup
1 tablespoon worchestershire sauce
½ cup hazelnuts
16 regular slices of uncooked bacon. About one pound
½ cup prepared bread crumbs
1 & ¾ lb. Freshly ground beef chuck (80/20)
1 & 1/4 teaspoon salt
1 teaspoon white pepper
¾ cup evaporated milk,
IN ALL cooking oil for grill, about 1 tablespoon
3 cups fresh spinach leaves
1/3 cup softened butter
6 bakery style soft burger buns, split
6 paper thin slices red onion

Instructions 

For stilton mayo, blend mayonaise, and cheese together with a fork in a small bowl and set aside. For grilling (mop) sauce, mix 1/2 cup mustard, 2/3 cup maple syrup, and worchestershire sauce together in a small bowl. Reserve ¼ cup. Set aside. Heat medium large ovenproof skillet on grill grate over medium high heat (400°). Add nuts and shake over heat to toast lightly for about 3 minutes. Remove nuts to bowl of food processor. Fry bacon in two batches until very crisp. Drain on paper towels. Save1 tablespoon of fat, discard remaining fat and wipe skillet. Add bacon and bread crumbs to food processor with nuts. Process until bacon is in small crumbles and nuts are finely chopped. Place 3 tablespoons of this mixture in a medium mixing bowl with beef, reserved fat, 2 teaspoons mustard, salt, pepper and ¼ cup evaporated milk. Mix gently and form into 6 equal patties. Place remaining milk in a shallow bowl. Place remaing bacon crumb mixture in a second shallow bowl. Dip each patty in milk, then crumbs to coat. Press to attach crumbs. Oil grill with cooking oil, grill patties for about 3 minutes, turn and mop top of patties with sauce. Grill side two for 3 minutes. Turn and mop “bottoms”, allowing “mopped tops” to grill one minute more. Repeat, allowing “bottoms” to grill one minute longer. Remove from heat, cover to keep warm. Return skillet to heat on grill and add reserved mop sauce. Heat sauce to simmer, remove from heat and add spinach, and toss to coat. Spread butter on cut side of buns and grill buttered sides until golden grill marks appear. To assemble, Spread top buns with stilton mayo and place burger on each bottom bun. Top with ring of onion, and spinach. Place top bun over spinach. Serves 6.

Comments 

A little less fat in the beef is made up for with the bacon fat. The milk make it very moist. You could eat this burger on a bun with nothing else and love it. That is the real test in our house.