“From Russia with Love” Burger

Ingredients

Ingredient List:
1/2 cup mayonnaise
1 tablespoon & 2 teaspoons Grey Poupon Dijon mustard (1 tablespoon for slaw, 1/2 teaspoon for the cheese spread & 1 1/2 teaspoons for the patties)
2 tablespoons Clover honey
3 cups green cabbage, shredded
1/3 cup tomato caviar, (cut tops off of 5/6 tomatoes and scoop seeds from inside to serve as tomato caviar)
2 tablespoons Colavita Extra Virgin Olive Oil
1 1/3 cups green onion (2/3 cup (white & light green part) sliced for cheese spread & 2/3 cup (green part) sliced for patties)
1 1/2 cups beef broth
1/2 cup Sutter Home Pinot Noir wine
1 1/4 teaspoons ground black pepper (1/4 teaspoon for cheese spread & 1 teaspoon for patties)
3 cups portabella mushrooms (2 1/3 cups roughly chopped for cheese spread & 2/3 cup minced for patties)
1 cup creamy goat cheese
2 teaspoons steak sauce
2 teaspoons kosher salt
2 pounds ground chuck, freshly ground 
6 soft 4 1/2” Kaiser rolls, sliced
Coleslaw with Tomato Caviar:
1/2 cup mayonnaise
1 tablespoon Grey Poupon Dijon mustard
2 tablespoons Clover Honey
3 cups green cabbage, shredded 1/3 cup Tomato caviar
Stroganoff Cheese Spread:
2 tablespoons Colavita Extra Virgin Olive Oil
2/3 cup green onion, (white & light green part) minced
1 1/2 cups of beef broth
1/2 cup Sutter Home Pinot Noir wine
1/2 teaspoon Grey Poupon Dijon mustard
1/4 teaspoon ground black pepper
2 1/3 cups portabella mushrooms, roughly chopped
1 cup creamy goat cheese
Bitok Burger Patties:
2/3 cup, portabella mushrooms, minced
2/3 cup green onion, (green part) minced
1 1/2 teaspoons Grey Poupon Dijon mustard
2 teaspoons steak sauce
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds ground chuck, freshly ground ll rack) 6 soft 4 1/2” Kaiser rolls, sliced

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make coleslaw, in medium bowl, mix mayonnaise, 1 tablespoon of mustard (reserving 2 teaspoons for future use) and honey until creamed. Mix in cabbage until incorporated. Fold in tomato caviar, attempting not to separate or break seeds. Mix well and refrigerate until serving. To make cheese spread, place olive oil in a fireproof 12” skillet and heat over grill until warmed. Add 2/3 cup green onion (white & light green part) (reserving 2/3 cup (green part) for future use) and sauté over low-medium heat until lightly browned, about 5 minutes. Deglaze pan with beef broth and wine. Add 1/2 teaspoon reserved mustard (reserving 1 1/2 teaspoons for future use), 1/4 teaspoon ground pepper (reserving 1 teaspoon for future use) and 2 1/3 cups roughly chopped mushrooms (reserving 2/3 cup minced mushrooms for future use). Simmer mixture on low-medium heat for 10-15 minutes, until mixture is reduced by at least 1/2. Add goat cheese and stir until fully incorporated. Remove from heat and cover with foil to keep warm. Set aside on hot pad. To make patties, in a large mixing bowl, mix reserved 2/3 cup minced mushrooms, reserved 2/3 cup green onion (green part), reserved 1 1/2 teaspoons of mustard, steak sauce, salt and reserved 1 teaspoon ground pepper. Add ground chuck and, handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. To cook the patties, grease grill rack with vegetable oil and place patties on rack. Cover and grill 3-4 minutes on the first side. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. When patties are almost done, place rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble burgers, spread the coleslaw equally on the bottom half of each roll, about 1/2 cup. Place patties on top of coleslaw. Spread cut side of roll tops with equal amounts of cheese spread, about 1/4 cup. Add the roll tops to the patties and serve. Makes 6 burgers.