Big Shoulders Burger aka, Hamburger with herb butter, Maytag Blue Cheese Mushroom Salad, and creamy corn, sage and boursin spread
Wine Varietal: Sauvignon Blanc
In the midwest we have a real appreiciation for our beautiful summer ingredients.This recipe incorporates the best of the best.
6 T softened unsalted butter
2 T fresh dill chopped
2 T chopped flat leaf parsley
1 t. Worcestershire sauce
MAYTAG BLUE MUSHROOM SALAD
1 T. Dusseldorf mustard (a grainy Dijon could be subsituted)
6 oz. Maytag blue cheese crumbled
1 T chopped pimento
1 t. freshly ground pepper
2 T Colavita olive oil
1 T red wine vinegar
1 1/2 cups sliced domestic button mushrooms
CREAMY FRESH CORN, SAGE, AND BOURSIN SPREAD
2 T Colavita olive oil
2 ears fresh corn husked and kernals removed
1 T fresh sage chopped
2 T heavy cream
6 oz Boursin cheese with herbs
2 # ground chuck
1/4 # ground pork
2 cloves garlic
2 T sea salt ( I like gray salt)
1 T Sutter home Zinfadel
vegetable oil for brushing on the grill rack
6 kaiser rolls split
6 pieces romaine lettuce
6 thin slices fresh tomato
Preheat gas grill to medium high.
To make the herb butter, combine butter, dill parsley and Worcestershire sauce in the bowl of a food processor . Pulse until combined. Form into log on plastic wrap. Chill until needed.
To make the mushroom salad, place mustard, cheese, pimento, pepper, olive oil, and red wine vinegar into a bowl. Stir in mushrooms, combime without breaking up the mushrooms. Cover and refridgerate until ready to assemble the burgers.
To make the fresh corn spread, place a small skillet on the grill. Heat the olive oil slightly, add the corn and the sage until just warmed about 2 minutes. Add the heavy cream and reduce until no moisture remains. Remove from heat and cool slightly. When cooled add the Boursin and combine thoroughly.
To make the patties, place the ground chuck, and the ground pork in a mixing bowl. Chop the garlic with the salt until it forms a paste. Add to the meat. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls.
Brush the preheated grill with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to medium about 5 minutes. Divide the chilled herb butter into 6 portions. During the final few minutes of cooking add one portion of the herb butter to the top of the burger. LIghtly toast the rolls, split side down on the grill rack.
To assemble the burgers, put a piece of lettuce on the bottom bun. Place some of the mushroom salad on top of the lettuce. Place the burger, then a generous amount of the corn mixture, top with tomato. Add the top bun.