Seaweed & Sassafras

Nourished By Nature

"Chard"broiled Cheese Burger

burger, caramelized onion, dinner, grill, homechef, mozzarella, swiss chardAbby Himes9 Comments

You have my hubby to thank for that awesome pun filled title.  Ba-dum-ching.  We had picked up a leafy bunch of swiss chard at the farmer's market and I was tired of just plopping a spoonful on the side of my plate.  Sad, runny pile of sauteed chard.  No more!  

It sits proudly on top of this ultimate juicy burger, smothered in mozzarella, and a small smear of horseradish cream underneath.  Oh my word.  And not to mention that the chard and caramelized onions have been cooked in a little apple cider.  Can this get anymore fall inspired?  

Take that pumpkin, leafy greens are where it's at!

"Chard"broiled Cheese Burger

Makes 4 burgers

1 lb ground beef, thawed 
1/2 teaspoon salt
1 Tablespoon Chicago steak seasoning (like Weber's)
1 Tablespoon olive oil
1 8 oz block of mozzarella
1 bunch swiss chard, roughly chopped
1 medium red onion, sliced into rings
2 Tablespoons apple cider
1 teaspoon apple cider vinegar
1 Tablespoon butter
1 Tablespoon fresh chopped garlic
salt and pepper to taste
1 teaspoon Horseradish cream sauce per burger (optional)
Kaiser buns

1.  Prepare your grill for cooking.  We set our gas grill to 500 degrees F.  

2.  In a large bowl mix together the salt, ground beef and steak seasoning.  Form into 4 even shaped patties, about 1/2 inch thick.  Brush both sides of the patty lightly with olive oil.

3.  Meanwhile, in a large saute pan over high heat melt 1 tablespoon of butter and add the sliced onions.    Saute the onions until they start to turn translucent and get golden edges, about 5 minutes.  Add in the chopped swiss chard, apple cider, and apple cider vinegar, stir well and cover.  Turn the heat down to medium and cook for about 5 minutes.  Once the chard has started to wilt add in the garlic and stir, season with salt and pepper - about 1/2 teaspoon of each to start, cover and cook another 10 minutes until the chard is tender and wilted.  Check to see if it needs more salt and re-season if necessary.  Remove from heat and keep covered until you're ready to serve.

4.  My guy says he grills the burgers at 500F for about a minute on each side to lock in the juices, then lowers the temp to 400F and cooks 4-5 minutes per side depending on how well done you prefer your burger.  Add the cheese the last minute of cooking to melt and if you want to toast the buns.

5.  To build the burger spread the horseradish sauce on the bottom bun, place the burger on that and then the sauteed chard and onions on the melted mozzarella and top off with the bun.  Enjoy!