BIG SHOULDERS BURGER aka. Hamburger with herb butter, Maytag blue cheese Mushroom salad, and creamy corn, sage and Boursin spread

Ingredients

HERB BUTTER

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 Dusseldof mustard (a grainy Dijon could be substituted)
6 oz Maytag blue cheese crumbled
1 T chopped pimento
1t. 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 Colavida 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

PATTIES

2 # ground chuck
1/4 pound 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 slices fresh tomato (preferable heirloom)

Instructions

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, combine without breaking up the mushrooms. Cover and refrigerate 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 thick. 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 bowl. Chop the garlic with the salt until it forms a paste. Add to the meat mixture. Add the zinfadel. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal patties, and form into patties to fit the rolls.

Brush the preheated grill with oil. Place the patties on the rack, cover and grill unti browned on the bottom about 3 to 4 minutes. Turn the patties and continue grilling until done to medium about 5 minutes. Divide the chilled herb butter into 6 equal 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 and add the top toasted bun.