NEW YORK’S LADY LIBERTY BURGERS
With so many cultures and ethnic groups represented in New York, I looked to one of New York’s iconic symbols as inspiration for this regional burger.The French not only gave us the Statue of Liberty, they have influenced the foundation of our cooking. The complex and intriguing blend of France’s Dijon mustard and Herbes de Provence provide a unique flavor profile for the burger. Celeriac is particularly popular with the French and used to be a fairly common vegetable in colonial cooking. Don’t pass the rather odd-looking root vegetable by in the supermarket – its unusual taste and texture shine in the slaw. Many cultures influence American cuisine, but the wine and cheese showcased here are definitely “home grown.”
1/2 cup Sutter Home’s Cabernet
1/4 cup butter
Celeriac and Green Apple Slaw:
3/4 cup julienned celeriac
2 Tablespoons fresh squeezed lemon juice
3 Tablespoons Colavita extra virgin olive oil
1 Tablespoon Dijon style mustard
1 1/4 cup julienned Granny Smith apple
1/2 teaspoon finely chopped tarragon
1 Tablespoon minced parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 Tablespoons heavy cream
2 lbs. ground chuck
1/2 cup minced shallots
1/2 cup Treasure Cave Blue Cheese, divided
1 1/2 teaspoons salt
1 Tablespoon Herbes de Provence
1/4 teaspoon freshly ground pepper
1/4 cup soft butter
1/2 cup Treasure Cave Blue Cheese
2- 3 Tablespoons olive oil for brushing the grill
1 French baguette, split and cut to fit burgers or 6 quality hamburger rolls
3 cups loosely packed tender baby arugula leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Pour Cabernet into a flame-proof saucepan. Place on grill to simmer and reduce in half, about 15-20 minutes. Remove from heat and swirl in butter. Set aside.
In a medium glass mixing bowl, toss together celeriac, lemon juice, olive oil and Dijon. Toss to completely coat the celeriac. Set aside to marinate the celeriac for about one hour. Just before serving, toss in apple, tarragon, parsley, salt, pepper; drizzle with cream and toss to blend.
To make the patties, combine the chuck, shallots, blue cheese, salt, Herbes de Provence and pepper in a large bowl. Handling as little as possible, shape into 6 patties. In a small flame-proof saucepan, combine butter and blue cheese. Place on side of grill to melt butter and soften cheese. Mix to blend. Set aside. Brush grill rack with oil. Place the patties on the rack. Brush with Cabernet butter, Cover; cook, turning once. Brush again with Cabernet butter. About 5 to 7 minutes per side for medium, or longer if one desires well done.
During the last minute of grilling, place the baguette halves, cut side down, on the outer edges of the grill rack to toast to a light golden brown. Brush both halves of toasted baguettes with blue cheese butter.
To assemble the burgers, layer bottom half of the baguette with arugula, top with the burger, and then celeriac/apple slaw. Enclose with the top of the baguette. Serves 6