by nannydeb
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nannydeb's Notes:
vegetable oil for brushing the grilling racks Ask a question about this ingredient
1 pound fresh asparagus, washed and trimmed Ask a question about this ingredient
6 ounces white or crimini mushrooms, cleaned Ask a question about this ingredient
2 tablespoons minced shallots Ask a question about this ingredient
2 tablespoons dry white wine (whatever you're drinking at the time) Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1 1/2 pound ground chuck Ask a question about this ingredient
1/2 ounce store bought pate (or use aargersi's recipe here on food52) Ask a question about this ingredient
6 freshly baked croissants, cut in half lengthwise Ask a question about this ingredient
Dijon mustard Ask a question about this ingredient
2 cups fresh watercress, rinsed and dried Ask a question about this ingredient
Prepare a gas or charcoal grill to medium-high heat and oil the grilling racks.
Ask a question about this stepCombine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.
Ask a question about this stepTransfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).
Ask a question about this stepForm 6 oblong or oval shaped patties (so that later they fit the croissants!)
Ask a question about this stepPlace the patties over direct heat and grill them 5-7 minutes, turning only once.
Ask a question about this stepWhile the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.
Ask a question about this stepTowards the end of cooking, place the croissants on the grill to toast a bit too.
Ask a question about this stepTo assemble your masterpiece, spread dijon mustard on the bottom of the toasted croissant and spread a generous amount of pate on the top.
Ask a question about this stepPlace a patty on each bottom bun, add a couple of asparagus and a handful of watercress.
Ask a question about this stepAdd the top of the croissant and dig in!
Ask a question about this stepVery nice - sounds terrific!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I love this idea and the name!