Nutty Cheese Crock Burgers
Nutty Cheese Crock Filling and Topping:
4 oz sharp cheddar cheese/freshly shredded (not prepackaged)
1/2 cup Parmigiano Reggiano/ grated
1/4 cup Grey Poupon Country Dijon mustard
1/4 cup walnuts
2 cloves garlic/ smashed with paper removed
2 pounds fresh ground round – 85% lean
2 teaspoons salt
1/2 teaspoon pepper
1 large egg/ beaten
1 tablespoon Grey Poupon Country Dijon mustard
2/3 cup plain bread crumbs
1/4 cup Parmigiano Reggiano/ grated
oil for grill
6 soft Kaiser rolls/ split
3 tablespoon butter/ softened
6 1/4 inch slices fresh meaty garden tomato (like a beefsteak)
To make the Nutty Cheese Crock Filling and Topping:
In a food processor combine the shredded cheese, 1/2 cup Parmigiano, 1/4 cup Grey Poupon, walnuts and garlic cloves. Pulse to combine. Place in a small bowl for later.
To make the Beef Patties:
Place the ground meat in a large bowl. Sprinkle with salt and pepper. Add beaten egg, scallion and Grey Poupon. In a small bowl combine the breadcrumbs and Parmigiano. Sprinkle the breadcrumb mixture on top of the meat. Gently mix all ingredients until combined but do not over work the mixture. Turn out onto a plate and evenly divide into 6 sections. Make a 4â€ burger (I use a burger press for continuity of size, shape and grilling time). Place a ball (a large gumball size â€“ about 1 1/2 tablespoon) of the cheese filling in the middle of the burger-depress slightly but do not go beyond a 2â€ diameter. Cover the cheese with the meat mixture and finish hand molding the burger. Repeat for each burger. This makes 6 burgers. Set aside the rest of the nutty cheese filling to top the cooked burger .
Preheat a gas grill to medium high.
Brush the grill rack with oil. Place the patties on the rack and grill until browned on the bottoms, 3-4 minutes. Turn the patties on the rack and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling brush the cut side of the rolls with the softened butter and place this side down along the outer edges of the rack to toast lightly 1-2 minutes.
Place a burger on the bottom of each roll. Place a tablespoon of the reserved cheese filling on top of the hot burger. Place a slice of tomato on top and cover with the roll top.