End of Summer Recipes
Gruyere and Egg Burgers
½ cup mayonnaise
2 garlic cloves, minced
1 tsp lemon juice
½ tsp grated lemon zest
2 pounds lean ground beef (90% lean)
1 tbsp stone-ground mustard
1 tbsp olive oil
1 tsp dried thyme
½ tsp salt
½ tsp pepper
8 slices Gruyere or aged Swiss cheese
8 mini pretzel buns, split
2 tbsp butter
8 large eggs
2 medium tomatoes, sliced
Additional stone-ground mustard, optional
1. Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.
2. For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.
3. Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.
4. To serve, spread mayonnaise mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.
Grilled Corn on the Cob
4 ears corn, shucked
Butter, for serving
1. Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.) Add corn and cook, turning often, until charred all over, about 10 minutes.
2. Spread butter over warm corn and season with salt.