I Love (UPSTATE!) NY SuperFood Sliders with Verdant Edamame Spread

This burger sums it all up for me.I see New York as the beginning of a lot of American dreams, and also the beginning of many interpretations of a diverse ethnic heritage. So many of the ethnic dishes we make here in America are possible because of fresh ingredients we produce right here. Where would Chinese cooking be without local onions and garlic? Or Italian fare without fresh tomatoes? What about Mexican cuisine without our abundant corn? These are just a few examples of the foods I love. For this recipe I decided to fuse my Upstate love of local delights like apples, pears and Cheddar cheese with super-foods like pomegranate blueberry juice, edamame (which, actually, is literally grown in my hometown!), and quinoa, a nutrient-rich grain-type seed from Bolivia, which adds a unique and delicious way to impart intense flavor into my slider burgers. I hope you enjoy this recipe!

Ingredients:

Makes 12 sliders, 6 servings

For the Beef:
1 T. olive oil
1 T. butter
2 bay leaves
1 T. beef bioullon granules
1 t. ground coriander
2 shallots, minced
1 1/2 t. chopped fresh rosemary
1 t. chopped fresh thyme
3 whole cloves
1/3 c. pearl quinoa, rinsed and drained
2 cloves garlic, minced
2 t. Worchestershire sauce
1/3 c.pomegranate blueberry juice
1/2 c. water
2 lbs. ground chuck

For the Braising Sauce and Greens Dressing:

2 T. butter
1 T. Dijon mustard
1/4 c. Sutter Home Zinfandel
1/4 c. pomegranate blueberry juice
1/4 c. maple syrup
1 t. sea salt
Zest of one half lemon

For the Verdant Edamame Spread:

1/2 c. water
1 T. butter
1 T. lemon juice
1 t. sea salt
1 c. frozen shelled edamame (soybeans)–found at most larger supermarkets and health food stores
1 T. olive oil

For the Cheddar Horseradish Spread:

6 oz. Mascarpone cheese, softened
1 1/2 c. Extra Sharp White Horseradish Cheddar Cheese (I used Yancey’s Fancy NYS variety)
1/4 t. freshly ground nutmeg
1/4 t. salt

To Dress the Sliders:

1 unpeeled apple, cored and thinly sliced (I used Crispin variety)
1 red pear, unpeeled, cored and thinly sliced
1 T. butter
1 t. chili paste
1/2 t. salt
1/2 large Vidalia onion, thinly sliced
2 heirloom or other good-quality tomatoes, thinly sliced
2 c. loosely packed baby greens, such as spinach and arugula

Instructions:

Begin by preheating a coal fire with lid or gas grill to medium. Combine first 10 ingredients in a small saucepan on grill; stir until quinoa starts to crackle, about 3 minutes. Add garlic, worchestershire sauce, juice and water. Cover and simmer 15-20 minutes or until quinoa becomes transparent with only a slight spot in the center, and the mixture is thick, tender and bubbly. Remove from heat, cool, then toss gently with ground chuck, being careful not to overmix.

For the Braising Sauce and Greens Dressing:

Combine all ingredients and simmer for 3 minutes; remove from heat and divide in half.

For the Verdant Edamame Spread:

Combine first 5 ingredients in a small saucepan on the grill and simmer, cover, until edamame becomes tender, about 7 minutes. Remove from heat, cool, then process in a food processor, adding olive oil and more water if necessary, to make a smooth paste.

For the Cheddar Horseradish Spread:

Combine all ingredients, blending until smooth.

In a small skillet, toss apple, pear, butter, chili paste and salt together. Saute until fruit is just starting to tenderize, about 2 minutes. Remove pan from grill and set aside.

Spray grill racks with cooking spray. Cut open dinner rolls and place face down on grill, toasting lightly. Spread top half of each roll with the Cheddar Horseradish spread, the bottom half with the Verdant Edamame Spread. Toss greens with half the basting sauce, then arrange on the bottom half of buns. Make 12 slider-size burgers from beef mixture; arrange on grill. Close grill and cook for 2 minutes, open lid and braise with braising sauce. Cook 2 more minutes or until edges start to cook and juices begin to pool on the top of the burger, then turn patties over. Braise other side with sauce, and cook 2 or 3 more minutes, covered, until desired doneness is reached. Place sliders on greens and top with thinly sliced Vidalia onion and sliced tomato. Salt and pepper if desired, and serve.