YANKEE POT ROAST-STYLE BURGER with PIMIENTO SWISS SPREAD
Pennsylvania has a rich history that dates back to the colonists and many ethnic communities includingseveral Pennsylvania Dutch and Amish communities which typify simple food preparation . Pot roast was and is a comforting staple typical of the cuisines of our early American settlers as well as the “Plain People” of the Amish sects. The Pot Roast Burger is my interpretation of this homey entree into a burger.
Ingredients:
6 oz. Swiss Cheese, cut into chunks
2 oz. Jarred Chopped Pimientos, drained
1/3 C. Light Mayonnaise
1/2 t. Dijon Mustard
1/2 t. Kosher Salt
1/4 t. Freshly Ground Black Pepper
4 T. Extra Virgin Olive Oil, divided
1 Large Sweet Onion, i.e., Vidalia, Texas Sweets, etc., sliced, divided
2 Large Cloves Garlic, minced
2/3 C. Celery, chopped
3/4 C. Carrots, chopped into 1/4-inch dice (about 1 medium carrot)
3/4 C. Red Potatoes, peeled and chopped into 1/4-inch dice (about 1 medium potato)
1 t. Granular Beef Bouillon
1/2 C. Sutter Home Cabernet SauvignonWine
1 1/2 lb. Ground Beef Chuck
1 T. Steak Seasoning
2 T. Chopped Fresh Parsley
1 T. Lea & Perrins Worcestershire Sauce
2 1/2 C. Sliced Crimini Mushrooms
Vegetable Oil for oiling grill rack
6 Kaiser Rolls, split
Instructions:
For Pimiento Swiss Spread, place Swiss cheese chunks into a food processor bowl fitted with the metal blade. Process for about 20 seconds until grated. Add chopped pimientos, mayonnaise, Dijon mustard, salt and black pepper and process for 5-10 seconds longer until mixed together; refrigerate until ready to use.
Chop part of sliced onions to measure 1 cup. Set aside the remainder of sliced onions (about 4 cups) momentarily.
Heat a gas grill to high; reduce to medium heat and heat 2 T. olive oil in a cast-iron skillet. Saute chopped onions, garlic and celery in skillet with grill cover down for about 5 minutes until softened, covering skillet with a lid. Add chopped carrots and potatoes, beef bouillon and wine to skillet; cover and cook on covered grill for about 8-10 minutes or until vegetables are soft. Remove from grill and transfer vegetables to a large bowl to cool. When cool, mix in ground beef chuck, steak seasoning, parsley and worcestershire sauce. Form into 6 burger patties and place on a platter and refrigerate while preparing onion-mushroom topping.
Meanwhile, heat remaining 2 T. olive oil and cook onions in covered skillet over medium heat until they begin to caramelize, about 12-15 minutes stirring occasionally; add mushrooms and continue to cook for several minutes longer.
Keeping the grill at medium heat, brush the grill rack with oil. Place the burger patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 3-4 minutes longer. Place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread cheese spread equally among inside tops of Kaiser rolls. Place a burger on each bottom half of roll; spoon onion-mushroom topping with Kaiser roll tops.
Makes 6 burgers.