My many years spent as an artist and art teacher inspired the creation of this burger which blends the sweet and savory flavors of French cuisine.Throughout my life, I try to see the aesthetic in all of my daily experiences and grilling is no exception. Having visited the region of Giverny where Monet painted, I have to say that the beauty of the Pacific Northwest with its abundance of flowers and vegetation rival that of the French countryside.
2 cloves garlic, minced
1 sweet onion, grated
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried mustard
2 tablespoons worchestershire sauce
1 can tomato paste
1/2 cup chicken broth
2 pounds ground beef
French Cream Cheese:
1 8 ounce tub cream cheese
1/2 teaspoon dried mustard
1/2 teaspoon worchestershire sauce
4 teaspoons sugar
1/2 can tomato paste
4 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil
2 cups mixed greens
6 edible flowers (optional)
2 large French Baguettes, cut lengthwise into 3 1/2-4″ slices
6 slices Gorgonzola cheese
To assemble patties, combine the garlic, onion, salt, pepper, mustard, worchestershire sauce, tomato paste, and chicken broth. Whisk together ingredients. Add beef and gently mix. Form six patties to fit approximate size of bread, cover, and set aside.
When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference (5-7 minutes on each side for medium.) Place the bread soft side down on the rack to toast lightly during last 2 minutes of grilling. Place one slice of gorgonzola cheese on each patty during last minute of grilling.
To assemble French Cream Cheese:
Add cream cheese, mustard, worchestershire sauce, sugar, tomato paste, vinegar, and olive oil to food processor. Pulse until creamy.
To assemble burger, spread French Cream Cheese on bread slice. Place a patty on another slice of bread and arrange mixed greens on top of patty. If desired, place an edible flower on the top of greens. Add the top slice of bread and serve.