You may also like
Categories:
ground beef shallots fresh ground black pepper Creole seasoning buns sweet onions olive oil Asiago cheese mayonnaise tomatoes creole mustard Worcestershire sauce
Viewed: 24 - Published at: a year agoIngredients
- 2 lbs 85% lean ground beef
- 2 large shallots, minced
- 1 teaspoon fresh ground black pepper
- 2 12 teaspoons creole seasoning
- 6 large hamburger buns
- 6 slices sweet onions (like Vidalia or 1015)
- olive oil
- 1 cup grated asiago cheese
- 34 cup prepared mayonnaise
- 6 sun-dried tomatoes packed in oil, drained
- 2 tablespoons creole mustard
- 1 dash Worcestershire sauce
Method
- Patties: Combine ground beef, minced shallots and dry spices in a large bowl.
- Mix until evenly distributed, but being careful not to overwork the meat.
- Form into 6 equal patties.
- Place on a platter or sheet pan, cover and refrigerate for at least 1 hour and up to 4.
- Creole-Tomato Mayonnaise: combine the mayonnaise, sun-dried tomatoes, Creole mustard, Worcestershire, 1/2 teaspoon Creole seasoning and freshly ground black pepper to taste in the bowl of a food processor and pulse until well blended.
- Cover and refrigerate until ready to use.
- Heat grill to medium-high.
- Brush the split hamburger buns and onion slices with the olive oil.
- Toast the buns on a cooler portion of the grill until golden brown.
- Remove and set aside.
- Place the onion slices on the grill and cook until beginning to appear transparent.
- Carefully turn the onion slices and continue to cook on the other side for about 2 more minutes.
- When the onion slices are cooked through and have grill marks, remove them and set them aside on a serving platter.
- Cook the hamburgers on the grill, about 5 minutes per side for medium-rare.
- Top each burger with grated Asiago cheese and allow the cheese to melt before assembling the burgers with the toasted buns, grilled onion slices and Creole-Tomato Mayonnaise.
