Ploughman’s Burger with Heirloom Tomatoes, Horseradish Mustard Sauce and Stilton Cheese
Heirloom Tomato and Pickles:
1 tablespoon Malt Vinegar
3 tablespoons Extra Virgin Olive Oil
1 tablespoons Capers, minced
1 Anchovy Fillet, minced
1 ½ tablespoons Fresh Basil, chopped
3 Assorted Heirloom Tomatoes (prefer Cherokee Purple, Brandywine and Yellow Tomato), sliced
1 cup Butter Pickles, sliced
Horseradish Mustard Sauce:
½ cup Sour Cream
½ cup Mayonnaise
3 tablespoons. Fresh Chives, finely chopped
1 tablespoon Fresh Dill, finely chopped
1 tablespoon Dijon
1 tablespoon Horseradish, grated
¼ teaspoon Salt
¼ teaspoon Cracked Black Pepper
2 ½ pounds Ground Beef Chuck
2 Garlic Cloves, minced
1 ½ teaspoons Salt
1 ½ teaspoons. Cracked Black Pepper
Oil for brushing the grill
1 cup Stilton Cheese, crumbled
6 Challah Rolls, split
2 tablespoons. Butter, softened
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the tomatoes and pickles:
Whisk together malt vinegar, olive oil, capers, anchovies and basil until blended in a large bowl. Toss vinaigrette together with tomatoes and pickles until coated, cover and marinate for 1 hour.
To make the horseradish mustard sauce:
Whisk together the sour cream, mayo, chives, dill, Dijon, horseradish, salt and pepper in a medium bowl until smooth. Cover and chill until ready to assemble the burgers.
To make the patties:
Combine ground beef, garlic, salt and pepper in a large bowl using a spoon as to not over work the meat. Portion into 6 equal patties, cover and chill until ready to grill.
Brush the grill grates with oil. Place patties on the grill and cook for 4-5 minutes per side, covered, turning once or until desired doneness. Top with stilton crumbles and melt. Brush challah rolls with butter and place on the grill to toast.
To assemble the burgers, spread horseradish mustard sauce evenly onto the toasted buns, top with the patties, the tomatoes and pickles . Serve immediately.