1¼ pounds 100% ground chuck
Pinch ground black pepper
2 ounces Cabot Horseradish Cheddar, grated (about ½ cup)
2 ounces Fanny Mason Baby Swiss Cheese, grated (about ½ cup)
2 ounces Great Hill Blue Cheese, crumbled (about ½ cup)
4 hamburger buns
8 thin slices red onion
4 slices large ripe beefsteak tomato
½ bunch arugula
Zesty Three Cheese Sauce:
⅓ cup Great Hill Blue Cheese, crumbled
1¼ ounces Cabot Horseradish Cheddar, grated (about ⅓ cup)
¼ cup Fanny Mason Baby Swiss Cheese, grated
¼ cup roughly torn fresh basil leaves
2 tablespoons mayonnaise
2 tablespoons Vermont Butter & Cheese Creme Fraiche
Zest of half lemon
*Combine all cheese sauce ingredients and mix together well.Email Grocery List
BREAK up ground chuck and add salt and pepper; mix gently until well combined. Divide into four equal portions; divide each portion in half, then form each half into 4-inch diameter patty.
COMBINE cheeses. Press mixture into four 1½-inch rounds; place one round on top of each of four of patties. Top each with another patty, pressing edges together to seal.
Preheat barbecue grill to medium-high, brushing rack with oil, or preheat broiler.
GRILL OR BROIL burgers to desired degree of doneness, about 3 minutes per side for rare, 4 minutes for medium or 5 minutes for well-done.
GRILL OR BROIL buns until lightly toasted and onion slices until lightly colored.Place burgers on bun bottoms and top with onions. Add tomato, arugula and some of Zesty Three Cheese Sauce. Add bun tops and serve.
Recipe courtesy of chef Jon Ashton.