2 lbs Wegmans 80% Lean Irradiated Ground Beef
2 tsp shallots, finely diced
4 tsp chives, finely diced
4 tsp chopped flat leaf parsley
1/2 tsp finely ground sea salt
1/2 tsp ground black pepper
1 pkg (12 oz) Thomas' Sandwich-size English Muffins
Dijon mustard (for burger)
ketchup (for burger)
Boston lettuce leaves
1/2 cucumber, thinly sliced
1/2 small red onion, peeled, thinly sliced
Emmi Cave-Aged Gruyere cheese
1 Tbsp Columela Vinagre de Jerez Sherry Vinegar
1 Tbsp Balsamic vinegar
1/2 tsp Dijon mustard
6 Tbsp Canola oil
salt and freshly ground pepper
Long food picks
Procedure:
Combine ground beef, shallots, chives, parsley and seasoning in bowl. Form into 4 patties.
Prepare balsamic vinaigrette: Combine vinegars and mustard in large bowl. Add oil in a slow, steady stream, whisking constantly. Season with salt and pepper to taste.
Toss lettuce leaves, cucumbers, and onion in balsamic vinaigrette. Set aside. Preheat oven to 325 degrees.
Toast English muffins. Spread thicker half with mustard; pipe spiral of ketchup on thinner half. Set aside.
Heat olive oil in skillet on MEDIUM-HIGH until oil faintly smokes; add patties. Turn over when patties change color one quarter way up and seared side has turned paper-bag brown, 2-3 min. Cook burgers to desired doneness.* Top with cheese. Place patties on baking sheet in preheated oven; heat about 1 min, until cheese melts.
Place patty on thicker half of muffin. Top with drained lettuce leaves, 4 slices of cucumber, and red onion. Top with other half muffin. Slice burger in half. Skewer halves together with long food picks.
* If using non-irradiated ground beef, or if adding raw ingredients (not ready to eat) like raw eggs or raw produce, cook to 160 degrees.
Notes::
1. Most English muffins have a thicker side--use that as the base, so that the juices have more bread to soak them up, so that you'll experience great texture/flavor contrasts: the mustard's bite, cool, crisp veggies, creamy cheese, tangy dressing, and sweet ketchup finish.
2. Sharp Cheddar or blue cheese can be used in place of Gruyere.
Type: Authentic Recipe
Photo By: Wegmans
Author: Wegmans
Printed In: Menu Magazine: Summer 2010
Store: Wegmans
Source: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=692506