RECIPES: Recipe Details
Cracked Pepper Pecorino Burgers with Rustic Wild Mushroom Ketchup
Juicy, peppery beef burgers are stuffed with Pecorino Romano cheese and topped with earthy, rustic ketchup. This isnâ€™t the kind of ketchup you want to dip your fries into, but rather a chunky, flavorful ketchup made of tomatoes, mushrooms, bacon and a touch of red wine. If a nice variety of fresh mushrooms are unavailable, reconstituted dried mushrooms will make a nice substitute.
3 thick slices center cut Apple wood smoked bacon, cut into 1/4 inch pieces
1 shallot, minced
10 ounces assorted wild mushrooms (porcini, chanterelle, crimini, etc.), stems removed, finely chopped
1/4 cup finely chopped sun dried tomatoes (packed in oil, drained)
1/4 cup small diced plum tomatoes
2 tablespoons Sutter Home Cabernet Sauvignon
2 tablespoons beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 1/2 teaspoons kosher salt, divided
1 teaspoon fresh thyme
2 pounds freshly ground beef chuck
8 ounces Pecorino Romano Cheese, cut into 1/2 inch cubes
2 teaspoons freshly ground black pepper
Oil to brush the grill
6 Poppy seeded Hamburger rolls, slightly firm texture, split
12 large Arugula leaves
Preheat a gas grill to medium high heat.
To prepare the ketchup, in a large fire proof skillet over the hot grill cook the bacon until crispy. Stir in the shallot and cook until tender, but not too brown, about 1-2 minutes. Add the mushrooms, sun dried tomatoes, plum tomatoes, Sutter Home Cabernet and beef broth. Cook until almost all the liquid is absorbed. Stir in 1 tablespoon of the Worcestershire sauce, the tomato paste, 1/2 teaspoon of the salt and the thyme; cook an additional minute, cover and keep warm, stirring occasionally, while preparing the patties.
Break apart the ground chuck into a large bowl. Add the diced Pecorino Romano cheese, the remaining 2 teaspoons salt and the black pepper. Using your hands gently combine. Form the meat into 6 equal sized patties.
Lightly brush the grill rack with oil. Arrange the patties on the grill and cook in a closed grill for 4 minutes. Flip patties and grill for an additional 4-5 minutes for medium rare or until desired doneness. During the last 2 minutes of grilling, arrange the rolls split side down on the edges of the grill to lightly toast.
To assemble the burgers, Arrange 2 arugula leaves on the bottom half of each roll followed by a cooked patty. Spoon the rustic mushroom ketchup over each patty, evenly dividing. Top with remaining roll halves and serve immediately.