Ingredients

• PATTIES:
• 1-1/2 Pounds ground chuck
• 1 pound ground beef brisket
• 2 Teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 2 Tablespoons worcestershire sauce
• FRESH HERB AND HORSERADISH AIOLI:
• 3/4 Cup mayonnaise
• 2 Tablespoons prepared horseradish
• 1 Tablespoon minced fresh basil leaves
• 1 Tablespoon fresh thyme, stripped from stems
• 1 Tablespoon minced fresh oregano leaves
• 1 teaspoon fresh lemon juice
• GRILLED VEGETABLES:
• 2 poblano peppers
• 2 small zucchini, sliced in one-fourth inch slices
• 1 large onion, sliced
• 8 ounces white mushrooms, sliced
• OTHER:
• Vegetable oiling, for brushing the grill rack
• 2 Tablespoons butter
• 6 Tablespoons spreadable cream cheese
• 6 1-ounce slices sharp cheddar cheese
• 6 Hawaiian sweet hamburger buns
• 2 Tablespoons sesame seeds
• 1 large tomato, sliced into six slices
• 1 Cup baby arugula

Instructions

• Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
• Place two flat top rectangle cast iron pans on the grill grates.
• To make the patties, combine the ground chuck and ground beef brisket gently and form into six equal patties to fit the buns.
• Make an indention in the center of each patty with your thumb about halfway through.
• Sprinkle patties with half of the salt, pepper, garlic powder and place patties in a cooler to chill.
• Next, prepare the aioli.
• Combine mayonnaise, prepared horseradish, fresh minced herbs and lemon juice.
• Cover and place in cooler.
• Prepare grilled vegetables..
• Brush one of the cast iron flat tops with vegetable oil.
• Place poblano peppers on first as they take the longest to cook, about 15 minutes, turning occasionally.
• At the same time, cook the zucchini, onions and mushrooms for about 2-3 minutes.
• Turn and cook until lightly brown, about 3 more minutes.
• Remove all vegetables except poblano peppers to a plate and cover with aluminum foil to keep warm.
• Continue to cook poblano peppers until charred on all sides.
• Remove peppers and place in a sealed plastic bag.
• After about three minutes in the plastic bag, rub sides of pepper while still inside the bag to remove the charred skin.
• Then remove pepper from plastic bag, cut in half, remove seeds and thinly slice peppers.
• Melt two Tablespoons butter in a small pot on grill and then set aside.
• Brush the second cast iron flat top with vegetable oil.
• Place the chilled patties on the
• pan, seasoned side down.
• Sprinkle the remaining salt, pepper and garlic powder on the patties and then brush with the worcestershire sauce evenly among the patties.
• Cook for about 4 minutes on each side for medium.
• During the last two minutes of cooking, top each patty with one Tablespoon of cream cheese and then one slice of sharp cheddar cheese.
• Place buns cut side down on the grill rack.
• Brush tops with melted butter and sprinkle with sesame seeds.
• Lightly toast.
• To assemble burgers: spread aioli evening between all six tops and bottoms of buns.
• On bottom bun, placed cheese-topped patty and then evenly divide the grilled zucchini, onions, mushrooms and poblano peppers between all six patties.
• Next top with one tomato.
• Evenly add the arugula, and add the tops.

Inspired strolling thru a farmers market. All ingredients are fresh and local. It is the ultimate Summer experience. A walk in the market and then grilling at home with family and friends.What is more American?

Ingredients:

Patties
2 pounds ground chuck 80/20
1 pounds ground sirloin 95%
2 teaspoon Kosher salt
1 teaspoon Fresh Ground pepper
1 teaspoon Finely Grated walnuts
1 teaspoon Siracha

I cup olive oil
6 Slices Pear
2 cups Bleu cheese crumbles
1 red onion diced
2 1/2 cups mixed greens and1 cup arugula mixed together

Balsamic glaze
1 cup aged Balsamic vinegar
2 tablespoons Honey
3 tablespoons Olive oil
1 teaspoon kosher salt
1/2 teaspoon Fresh ground pepper
1 teaspoon garlic powder
1 tablespoon real mayonaise

6 Burger buns-FRESH

Instructions:

For Patties. Mix both meats . When forming patties try to get even amounts of the salt, pepper, Siracha and walnuts. Make sure Walnuts are grated very fine. Form 6 patties.
Brush pear slices with olive oil. Grill on low heat for 3 minutes per side.
Grill patties on high heat for 4 minutes flip. Top patties with pear slices. Top patties with Bleu cheese. Cook another 4 minutes and remove. Let rest for 4 minutes. Toast Buns for 2 minutes on medium heat. Take burger buns and brush both sides with balsamic glaze.
To make glaze, wisk all items together.
Place patties on Buns. Top with the red onion and mixed greens and arugula. Enjoy!