SHRIMPLY HERBACEOUS SCARBOROUGH FAIR BURGER with SUN-DRIED TOMATO-BASIL CHEESY BUTTER & AGAVE CANDIED ONIONS
The song, Scarborough Fair, from the movie, Mrs. Robinson.I have all of these herbs in my herb garden and decided to create a burger using them.
4 – 10-inch Bamboo Skewers
Sun-dried Tomato-Basil Cheesy Butter:
4 oz. Neufchatel Cheese, at room temperature
1/4 C. Unsalted Butter, at room temperature
2 t. Colavita Extra Virgin Olive Oil
1/4 C. Grated Parmesan Cheese
4 Sun-dried Tomatoes, packed in Olive Oil & Herbs, chopped
1 T. Chopped Fresh Basil
Agave Candied Onions:
2 T. Colavita Extra Virgin Olive Oil
6 C. Sliced Sweet Vidalia Onions
2 T. Amber Agave Nectar
12 Deveined EZ-peel Large Raw Shrimp, peeled and tails removed
1/2 t. Tabasco Green Pepper Sauce
1 t. Lemon Pepper
Vegetable Oil for oiling grid of grill
2 lb. Ground Chuck Beef
2 t. Kosher Salt
1/2 t. Freshly Coarsely Ground Black Pepper
2 T. Whole Grain Mustard
2 T. Chopped Flat-leafed Parsley
1 T. Chopped Fresh Sage
1 T. Chopped Fresh Rosemary
1 T. Fresh Thyme Leaves
1/3 C. Sutter Home Cabernet Sauvignon
6 Kaiser Rolls
Place bamboo skewers in a pan of water to soak.
For the Cheesy Butter: In a small bowl, mix together neufchatel cheese, butter and olive oil. Stir in Parmesan cheese, chopped tomatoes and basil; set aside.
For the Onions: Heat a gas grill to medium-high. Place olive oil into a large grill-proof skillet, such as a cast iron. Heat oil and add sliced onions. Cover and cook for 6 minutes until slightly wilted. Stir in agave nectar, cover and cook for about 20-25 minutes longer until caramelized, stirring occasionally; set aside.
For the Burgers: Place shrimp into a medium bowl. Stir in green pepper sauce and lemon pepper. Thread shrimp, three to a skewer, onto bamboo skewers which have soaked for at least 1/2 hour. Heat grill to medium-high. Brush grid with vegetable oil. Grill shrimp skewers 2-3 minutes per side with the lid down. Remove shrimp from skewers to a medium bowl; cover with plastic wrap.
In a large bowl, combine ground beef, kosher salt, black pepper, mustard, parsley, sage, rosemary, thyme and Cabernet sauvignon. Form into 12 patties, using a generous 1/3 C. mixture per patty. On a patty, place two shrimp; cover with a second patty, sealing edges. Repeat with remaining mixture and shrimp to make 6 burgers. Re-oil grid and grill burgers, with lid down, 2-3 minutes per side to desired doneness over medium-high heat. While burgers are grilling, place rolls, cut sides down, on outside edges of grill to toast. To assemble burgers, place burgers onto bottoms of rolls. Spoon onions evenly on top of burgers. Spread cheesy butter on insides of roll tops, dividing evenly. Place tops of rolls on top of burgers.
Makes 6 burgers.