Midwestern Mustard and Herb Rubbed Burgers a.k.a “Midwestern Nice meets Midwestern Spice”
Mustard plants grow wildly on the midwestern prairies, their flowers are unique, and they are beautiful to see blowing in the warm summer breeze.Nothing is wasted with the versatile mustard plant, it
Mustard and Herb Rub
1/3 cup fresh flat leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons Grey Poupon Dijon Mustard
1 pound ground chuck
1 pound ground sirloin
1 small white onion, finely chopped
1 clove garlic, pressed
2 tablespoons Worcestershire sauce
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon mustard seed
3 tablespoons Grey Poupon Dijon mustard
3 tablespoons ketchup
3 tablespoons dill pickle relish
1 tablespoon honey
Vegetable oil, for brushing on the grill rack
6 Talame rolls (a soft, sweeter tasting bread)
6 slices Muenster cheese (Wisconsin)
12 slices thick-cut bacon (precooked, 2 per burger)
6 leafs red-leaf romaine lettuce
6 slices Beefsteak tomato ¼” in thickness
1 small Vidalia onion, cut into rings
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mustard and herb rub, in a food processor combine the parsley, thyme, rosemary and Dijon mustard and process until thoroughly incorporated. Transfer to a bowl and set aside.
To make the patties, use a large mixing bowl and add the ground chuck, ground sirloin, onion, garlic, Worcestershire sauce, salt, pepper, and mustard seeds. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture in 6 equal sized patties.
To make the mustard relish, using small bowl combine the Dijon mustard, ketchup, dill relish, and honey, stir until combined. Set aside until assembly.
To coat the patties with the mustard and herb rub, spoon a teaspoon of the mixture onto both sides of the patties, lightly spread the rub all over the patties using the back of the spoon.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook 5-7 minutes, turning over once and continue cooking another 5-7 minutes or until done to desired preference. During the last few minutes of cooking, place buns, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a slice of cheese, remove buns, then patties as cheese begins to melt.
To assemble the burgers, spread equal amounts of the mustard relish on both cut sides of the buns, place a patty on the bottom of the bun, 2 slices of bacon, lettuce leaf, tomato, and onion, add the bun top and serve. Makes 6 burgers.