‘Peppadew Cheese’ Burgers with Carmelized Fennel
2 medium bulbs fennel, fronds and core removed.
2 tablespoons unsalted butter
3 tablespoons olive oil
1 teaspoon kosher salt
8 oz best quality aged extra sharp white cheddar cheese, cut into 1/4″ cubes
10 Peppadew peppers, coarsely chopped
3 Tablespoons best quality mayonnaise
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 pound freshly ground chuck
1 pound freshly ground sirloin
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons worcestershire sauce
Vegetable oil for brushing grill
6 best quality hamburger buns
2 tablespoons olive oil
For the Carmelized Fennel:
Halve each fennel bulb and thinly slice.
Heat large skillet over medium heat until hot. Add oil and butter. When butter is melted, add fennel and salt. Cook over medium heat for 5-10 minutes until fennel is wilted then lower heat to low. Cook over low heat, stirring often, until carmelized, 45 minutes to an hour.
For the Peppadew Cheese:
Put cubed cheese into a food processor fitted with a blade and pulse several times. Add peppers and continue to pulse until cheese and peppers are chopped fine. Add mayonnaise, salt and pepper and process mixture to a slightly chunky paste.
For the patties:
Preheat grill on medium high.
Gently combine ground beef, salt, pepper and worcestershire in a large bowl. Divide into 6 equal portions and form into patties.
Brush grill rack with vegetable oil. Repeat 3 – 4 times to ensure a non-stick surface. Place patties on rack and cover. Cook patties 6 minutes on each side, turning once, for medium. During last couple minutes of cooking time, split buns, brush with olive oil and place cut side down on the edge of the grill rack. Grill until lightly toasted.
Generously slather bottom bun with cheese mixture. Add the hot patty the fennel and the top bun and enjoy!