Gotta Jones for Indiana Green Tomato Burgers with Ricotta Sauce
3 pounds ground chuck
3 T white merlot
Half cup mayonnaise
1 T salt
2 t coarsely ground black pepper
Half cup extra virgin olive oil
4 large, green tomatoes, cut into quarter-inch slices
2 large, sweet onions, cut into quarter-inch slices
2 t salt
1 t coarsely ground black pepper
1 cup fresh ricotta
Half cup mayonnaise
Quarter cup chopped, fresh parsley
1 t salt
One quarter cup vegetable oil for brushing grill
6 soft bakery rolls (about 4 inches in diameter)
One stick melted butter
In a chilled bowl, gently combine the ground chuck, merlot, half cup mayonnaise, one tablespoon salt, and two teaspoons black pepper. Shape into six patties, separate with waxed paper and refrigerate until ready for use.
Pour olive oil onto a cookie sheet with sides (or jelly roll pan). Place the tomato and onion slices on the oil and season with salt and pepper. Turn slices over and season the other side.
In a bowl, thoroughly combine ricotta, half cup mayonnaise, parsley, and salt until creamy and of uniform consistency. Refrigerate until ready for use.
Turn on the grill and set to high. Brush the lower rack with vegetable oil. Close the lid and wait for five minutes until the grill rack is hot. Open the lid and place the burgers on the lower rack. Cook for five minutes, and then turn over. Place the tomato and onion slices on the lower rack and cook for two minutes on each side. When the internal temperature of the burger reaches 160 degrees, move the burgers to the top grill rack, but leave room for the buns. Remove the tomato and onion slices from the grill. Split the buns and brush both sides with melted butter. Place each half face down on the upper grill rack until toasted. Remove burgers and buns from grill.
Quickly assemble the burgers by placing a patty on the bottom half of the bun, and then spoon ricotta sauce over the patty. Top with grilled onion and green tomato slices. Put the top bun part in place and serve.