Cauliflower Gouda Cheeseburger.....Yummy!
Pastamore's June's Seasonal Recipe racks up the flavor and is in a class of its own.
Ingredients:
Meat:
1 lb - ground beef
1/4 - medium yellow onion, minced
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
3-4 oz - smoked Gouda cheese
3-4 - buns
1/4 - medium yellow onion, minced
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
3-4 oz - smoked Gouda cheese
3-4 - buns
Cauliflower:
1 medium head - cauliflower
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 Tbsp - olive oil
1 Tbsp - butter (or oil)
1 tsp - horseradish (optional)
3/4 cup - milk
To taste - salt and black pepper
Directions:
1. Turn grill on medium-high heat. While the grill is heating, rinse the cauliflower and rough chop into large pieces. The larger the piece the better it will stay together on the grill. Place the cauliflower in a large mixing bowl and add the 1 Tbsp of olive oil and Pastamore Barrel-Aged Worcestershire Sauce. Lightly mix until the cauliflower is totally covered. Place on the grill over direct heat. Cook the cauliflower for 5-8 minutes on each side, and then move it so that it is no longer over direct heat. Continue to cook for 5 minutes. Remove from the grill and place to the side.
2. Mince the onion and place into a large mixing bowl. Add the 1 Tbsp of Traditional Barrel-Aged Balsamic Vinegar, salt, and pepper. Add the ground beef, and mix until all ingredients are evenly spread. Form into 3-4 patties. Place the patties onto the grill. Cook until desired temperature is reached, turning once during cooking. Slice the Gouda into 1 oz portions, and place one slice on each burger when they are nearly done cooking (it will take longer to melt that cheddar). Lightly toast the buns.
3. Place the cauliflower into a food processor. Add the butter and horseradish and turn the processor on. Slowly add the milk to the processor as it is mixing. Season with salt and black pepper.
4. Place the burger on the bottom half of the bun. Top with a large scoop of the cauliflower puree. Garnish with a helping of arugula if desired.
1 medium head - cauliflower
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 Tbsp - olive oil
1 Tbsp - butter (or oil)
1 tsp - horseradish (optional)
3/4 cup - milk
To taste - salt and black pepper
Directions:
1. Turn grill on medium-high heat. While the grill is heating, rinse the cauliflower and rough chop into large pieces. The larger the piece the better it will stay together on the grill. Place the cauliflower in a large mixing bowl and add the 1 Tbsp of olive oil and Pastamore Barrel-Aged Worcestershire Sauce. Lightly mix until the cauliflower is totally covered. Place on the grill over direct heat. Cook the cauliflower for 5-8 minutes on each side, and then move it so that it is no longer over direct heat. Continue to cook for 5 minutes. Remove from the grill and place to the side.
2. Mince the onion and place into a large mixing bowl. Add the 1 Tbsp of Traditional Barrel-Aged Balsamic Vinegar, salt, and pepper. Add the ground beef, and mix until all ingredients are evenly spread. Form into 3-4 patties. Place the patties onto the grill. Cook until desired temperature is reached, turning once during cooking. Slice the Gouda into 1 oz portions, and place one slice on each burger when they are nearly done cooking (it will take longer to melt that cheddar). Lightly toast the buns.
3. Place the cauliflower into a food processor. Add the butter and horseradish and turn the processor on. Slowly add the milk to the processor as it is mixing. Season with salt and black pepper.
4. Place the burger on the bottom half of the bun. Top with a large scoop of the cauliflower puree. Garnish with a helping of arugula if desired.
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