12 slices apple wood smoked bacon
12 large radishes
1 large carrot
3 ounces of Craisins
2 ounces of pine nuts
1/2 teaspoon of coarse ground black pepper
1/2 tablespoon of Colavita 100% pure olive oil
3 pounds of approx 75/25 fresh ground chuck
3 teaspoons of salt
vegetable oil to brush on grill rack
4 ounces of maple syrup
9 ounce block of creamy Havarti cheese, sliced into twelve pieces
6 poppy seed rolls, split
2 to 3 tablespoons of butter
3 ounces (by weight) of radish sprouts
6 teaspoons of Wasabi Paste
Turn on gas grill and heat to medium.
In an iron skillet on the grill, cook the 12 slices of bacon until crisp, approximately 2-3 minutes per side. Remove from pan and place on paper towel-lined plate to drain grease. Cover with plastic wrap and set aside until assembly. When pan cools, wipe with paper towel and set aside.
To Prepare Radish Slaw: In a large bowl, using the large grate of a box grater, shred twelve large radishes and one large carrot. Chop the Craisins and pine nuts to a fine chop and add to the bowl. Sprinkle in one quarter teaspoon of the coarse ground black pepper and one half tablespoon of Colavita olive oil and stir until evenly coated. Cover with plastic wrap and refrigerate until assembly.
To Prepare the Burgers: Place 3 lbs. ground chuck in a large bowl, gently breaking up with fingers, sprinkle evenly with salt and one quarter teaspoon of coarse ground black pepper and mix thoroughly, handling as little as possible. Divide meat into six equal portions and gently form into six patties approximately one inch thick. Place patties on a plate. Wash hands after handling raw meat. Cover patties with plastic wrap and set aside.
Brush heated grill rack with vegetable oil. Place burgers in center of grill rack and close lid. Cook patties for 3-4 minutes on one side. Flip burgers and cook for about 2 more minutes with the grill lid closed. Next, begin basting the burger patties with the maple syrup by brushing the top of each patty with the syrup. At 20 second intervals, baste both sides twice. Move patties to outside edge of grill rack. Place two slices of Havarti cheese on each patty. Place split poppy seed rolls in center of grill rack, insides down and toast for about one minute or until lightly toasted. Remove buns, butter inside of top portion and place on individual plates. Check burger patties for doneness with thermometer. When cooked to proper doneness, remove burgers from grill and place on bottom portion of buns. Place two slices of bacon criss cross on top of each patty. Next lightly re-toss the radish slaw in the bowl. Using tongs to allow excess liquid to drip away, top off patties with about a one to two inch mound of slaw. Place approximately one half ounce portion of the radish sprouts on to the burger. Over the buttered roll, spread about one teaspoon of the Wasabi paste. Cover burger with roll top. Skewer with wooden picks and gently cut into halves. Serve immediately.