RECIPES: Recipe Details
Cabernet Cocoa Burger
This burger was developed as a "romantic" burger by researching and including incredients considered aphrodisiacs; Wine, Cocoa Powder, Avacados, basil, and mustard.
1 1/4 Pounds Ground Chuck
1 1/4 Pounds Ground Sirloin
1/3 Cup Cabernet Wine
4 Tbsp Extra Virgin Olive Oil
2 Tbsp Dutch Processed Cocoa Powder
2 1/2 Tsp Kosher Salt
1 Tsp fresh gound pepper
Vegetable Oil, for brushing on the grill rack.
2 Large Avacados, peeled and halved
6 Cracked-Wheat hamburger buns, split
4 Oz Cambozola Cheese shaved or crumbled
1 Tbsp Dijon Mustard
1 Bunch Basil leaves, destemed and separated
6 Red Tomato Slices
Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, combine the ground chuck, ground sirloin, wine, Extra Virgin Olive Oil, Cocoa powder, kosher salt, and pepper. Mix well. Separate into 6 equal portions and form the portions into patties to fit the buns. Press the top, center of the patties to make the middle of the burger thinner than the edges. This reduces shrinkage and improves cooking results. When the grill is ready, brush grill rack with Vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the avacado halves on the rack until grill marks appear, 3 to 5 minutes. Remove avacado from grill, cool, and slice. During the last few minutes of cooking, place the buns, cut side down on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patties with equal amounts of cheese and allow cheese to melt. Assemble the burger by using a cooking brush to brush Dijon mustard lightly on both top and bottom buns. On each bun bottom, place basil leaves to cover the bun, a tomato slice, a patty, and sliced grilled avocado. Add the bun tops and serve. Makes 6 Burgers.
The reason for the two meats is for the taste of sirloin complimented by the richness of fat in the chuck. The reason Cabernet was chosen was for its complimentary pairing with the cocoa.