Salt Creek Grille Princeton’s Executive Chef Fabian Quiros is sharing his recipe for his very own JERSEY BURGER, all decked out with the tailgate must-have taylor ham… as if Jersey would do it any other way.
• 2 pounds ground chuck
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 3 cloves roasted garlic, pureed
• 1/4 cup Dijon mustard
• 4 soft, classic Kaiser hamburger rolls
• 8 slices thinly sliced Swiss cheese
• 4 slices thinly sliced pork roll (aka taylor ham)
• 2 dill pickles, sliced 1/4-inch thick
Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low. Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of pork roll and another slice of cheese. Place the tops of the bun over the meat, wrap the burgers in aluminum foil, and place them on the grill. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.