Midwest Summers Bounty Burger with Maytag Mushroom Salad and Savory Fresh Corn Spread

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Herb Butter
3 T. soft unsalted butter
2 T. fresh dill chopped
2 T. chopped flat leaf parsley
Maytag Blue Mushroom Salad
1 T. grainy Dijon mustard
6 oz. Maytag blue cheese crumbled
1 T. chopped pimento
1 t. freshly ground black 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 kernels removed (approx 2 cups)
1 T. fresh sage chopped
2 T. heavy cream
4 oz. Boursin cheese with garlic and fine herbs
1 t. black pepper
2lbs. ground chuck
2 cloves garlic
2 T. Sea salt ( I like gray salt)
Vegetable oil for brushing on grill
6 Kaiser rolls split
6 pieces Iceberg lettuce
6 slices fresh tomato



Preheat grill to medium high.
To make the herb butter, combine butter, dill, and parsley in a bowl. Form into a log on plastic wrap. Chill until needed.

To make the mushroom salad, place mustard, cheese, pimento, pepper, olive oil and red wine vinegar in a bowl. Stir in mushrooms. cover and refrigerate.

To make the fresh corn spread, place a small skillet on the grill. In the pan heat the olive oil, add the corn and the sage, until warm about 2 minutes. Add the heavy cream and reduce until no moisture remains. Remove from heat and cool slightly. Add the Boursin and black pepper and combine thoroughly. Cover and set aside.

To make the patties, place the ground chuck in a mixing bowl. Chop the garlic with the salt until it forms a crumbly paste. Add to the chuck. Handling the mixture as little as possible to avoid compacting it, mix well. Shape into 6 patties to fit the bun size.

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 the chilled herb butter into 6 portions. During the final 2 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.