Asparagus Cheddar Cheeseburger

It's almost Father's Day and I'm sure that most dads would be very happy if you grilled him a burger on Sunday. It's still asparagus season in Michigan, so go out and get some fresh asparagus and make this burger for Father's Day. 

Haven't bought dad a gift yet? I have a great suggestion, buy him a meat grinder! If you have a stand mixer in your kitchen, simply buy him the meat grinding attachment. (They are less than $100 and include the grinding attachment along with a sausage stuffing attachment.) Dad will love it, I promise. Everyone is trying "to up" their burger game and this is a sure way to do it. 

Tune into Indy Style on WISH-TV, Thursday 6.16.16 at 9am to see how I make this burger along with some Ham & Cheese Asparagus Fries. Kellie Fox will also be on with me showcasing her Asparagus Cheddar Cheese, Asparagus Wine, Asparagus Guacamole and Pickled Asparagus. Tune in on Thursday to Indy Style if you are in the Indianapolis area. If not, I'll post the segments on here after the show and we'll probably be doing some Facebook live videos as well. Go to Indy Style on Facebook and like their page to see behind the scenes. It is hosted by our very own Oceana County boy, Tracy Forner. Thanks Tracy for the invite! 

Here's the link to the video Asparagus Video

Asparagus Cheddar Cheeseburger

Ingredients:

PATTIES

2 pounds beef ( I use equal parts chuck, brisket and short ribs-at least 80%meat/20% fat) 

3 tablespoons soy sauce

Salt and pepper

8 slices thick-cut bacon (I like maple bacon or jalapeño bacon)

SPECIAL SAUCE

1/4 cup mayonnaise

3 tablespoons ketchup
1 tablespoon mustard  

2 tablespoons dill relish or chopped green olives

1 tablespoon prepared horseradish

4 slices asparagus cheddar cheese (or your favorite cheese)

4 tablespoons garlic butter, softened 

4 hamburger buns, split 

Lettuce

Tomato slices

Red onion slices

Pickled asparagus 

Preparation:

Pre-heat oven to 375 degrees.

Add meat to a cutting board and cut into cubes. Lay meat cubes on a baking sheet, then put in freezer for 10-15 minutes. Add meat grinding attachment to a stand mixer using the coarse grinding plate (if you don't want to grind your own meat, simply use ground chuck 80/20). You can also finely chopped the cubed meat, if you don't have a meat grinder. Once the beef is very cold, but not frozen, add the cubed meat to the hopper and turn the mixer on. Press the cubes down until all the meat is ground. Then add soy sauce to ground beef and gently mix together. Form into 4 equal patties that are slightly larger in circumference than the bun, then depress the centers for even cooking. Refrigerate until ready to grill. 

Place bacon on a slotted pan or parchment lined baking sheet and cook in oven for 17-20 minutes, or until crispy. Lay bacon on paper towels to drain. 

While bacon is cooking, make the sauce. In a small bowl, mix together mayo, ketchup, mustard, relish and horseradish. Refrigerate until assembly. 

Pre-heat a grill or cast-iron skillet to medium high heat. Generously season both sides of patties with salt and pepper. Grill patties for 10-12 minutes, or to desired doneness, only turning once. Add cheese during the last few minutes of cooking, making sure it is thoroughly melted. Spread butter over cut sides of the buns and lightly toast. 

To assemble the burgers, add some lettuce to each of the toasted bun bottoms followed by a tomato slice then a cheeseburger patty. Then add bacon to each patty followed by some onions. Add the pickled asparagus and drizzle on some sauce, then add toasted bun top. Enjoy! 

Serves: 4 burgers - 1/2 pound each 

Check out my YouTube video on grinding fresh meat compared to frozen patties and pre-packaged ground chuck. 

Thanks TODAY Food Club for featuring this burger just in time for Father's Day!