RECIPES: Recipe Details
Beef Burgers With Feta Cheese and Nectarine
Richly diverse in culture, topography and possibility Washington is nothing if not a muse for outdoor activity and exploration. I find one such inspiration at the midpoint of the midpoint in Washington every summer. Standing just feet from the Yakima Valley fruit orchards I can
1/2 cup mayonnaise
1TBSP creamed horseradish
2lbs ground sirloin
1/4 cup finely chopped red onion
2TBSP minced fresh cilantro
2tsp ground black pepper
6 large kaiser rolls (or whole wheat buns)
6oz chunk of Feta cheese sliced into 6 parts
6 large leaves of Romaine lettuce
3 nectarines pit removed and thinly sliced
In a small bowl, blend the mayo (light may be used if preferred) and horseradish and set aside.
To make the patties combine the sirloin, finely chopped red onion, minced cilantro, black pepper, worstershire, and egg in a large mixing bowl. Stir with a fork just until blended. Divide and form this mixture into 6 equal patties (approx 1 inch thick).
Prepare gas grill (medium-high heat)
When the grill is ready grill the rolls or buns cut side down just until golden (approx 2 minutes) and set aside.
Now place the patties on the rack cover and cook (turning once). This should take between 5 and 8 minutes per side for medium-done burgers. During the last couple of minutes of cooking add the slices of Feta to the burger faces.
To assemble the burgers generously spread the mayo mixture on both cut sides of the roll. On each of the roll bottoms add a patty, sliced nectarine (about 1/3 of whole nectarine in slices), and a romaine leaf torn in two for a double leaf layer. Add the roll tops and serve.
Try this at home!