Mozzerella Steakburger with Grilled Asparagus Tips and Horseradish Mayo

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 tablespoon grated fresh horseradish
1 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
zest of 1/2 lemon
1 teaspoon fresh lemon juice

2 pounds ground chuck
2 tablespoons worstershire sauce
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
24 medium to large fresh asparagus spears, trimmed to 2-3 inch tips
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
6 oz. fresh mozzarella (cut into 6 slices)

6 bakery-quality Kaiser rolls, split
6 tablespoons butter for spreading on buns

canola oil for brushing on grill
6 slices red onion


GRILL: Preheat gas grill to medium-high (or prepare the coals for medium-high heat on a charcoal grill).

HORSERADISH MAYO: Peel the horseradish root and grate on a box grater or microplane and place in medium mixing bowl. Add mayonnaise, salt, pepper, lemon zest, and lemon juice and whisk until it’s mixed well. Set aside and keep cold until assembly.

PATTIES: Place the ground chuck in a large bowl. Add worstershire sauce, sprinkle with salt and pepper and mix until well blended, handling the meat as little as necessary. Shape the ground chuck into 6 equal patties a little larger than the diameter of the Kaiser rolls. Set aside on a tray. On a small baking tray, spread asparagus tips and drizzle olive oil on top. Sprinkle salt and pepper and toss to coat. Set aside. Scrape the grill grates clean, and apply a small amount of canola oil to the grill rack. Using a grill basket, put the asparagus tips on the grill and cook 5-7 minutes or until crisp tender, tossing halfway through cooking. Place the patties on the rack, not too close together and cook, only turning once, 5-7 minutes on each side for medium. With about 3 minutes remaining on total cooking time, place a slice of fresh mozzarella on top of each patty and monitor melting.

BUNS: Spread 1/2 tablespoon of butter on each cut side of Kaiser rolls and place on the grill to toast lightly during the last 2-3 minutes of cooking.

ASSEMBLY: Place bottom of Kaiser roll, cut side up, on a plate, spread about a tablespoon of horseradish mayo, add a slice of red onion, then add a patty. Arrange an equal number of asparagus tips on top of each patty, spread about a tablespoon of horseradish mayo to the cut side of each Kaiser roll crown and place on top of the asparagus tips to complete the burger assembly. Serve immediately. Makes 6 burgers.