RECIPES: Recipe Details
Hickory Smoked Sirloin, Bacon, Brie, Burger with with Portobello Wine Sauce
1 1/2 pound ground sirloin
3 tablespoons chopped garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Wine Sauce Topping:
1/4 cup Real Butter
one Jalapeno Pepper (seeded and chopped fine)
1 1/2 tablespoon Yellow Mustard
1/2 teaspoon Corn Starch (more or less)
1 teaspoon Brown Sugar
Salt and Pepper to taste
One large Sweet Onion (sliced thin)
6 Large Portabella Mushroom Caps
1/4 cup Sutter Home Merlot
1 (8 ounce) Wheel Brie Cheese
2.1 oz, Package of Fully-Cooked Bacon Strips
6 Whole Wheat Hamburger Buns
Soak two cups of Hickory Wood Chips in water for 15 minutes. Prepare charcoal grill (must use a grill that has a cover), light charcoal. Let briquets heat for about 10 or 15 minutes.
While charcoal is heating, make patties by combining sirloin, chopped garlic, salt and freshly ground black pepper. Form into six patties. Set aside.
Slice Brie cheese into 1/4 inch thick x 2 inch slices. Or close to it (it hard to get them even when slicing from a wheel). They don't have to be perfect in shape. Cover and set aside.
In a sauce pan combine butter, one Jalapeno pepper, yellow mustard and brown sugar. Heat to med and mix until butter has melted. Add onions and Sauté for 2 to 3 minutes. Place Portabella Mushroom Caps on top on the sauce mix (top down/stems up). Slowly pour the Sutter Home Merlot on over the mushroom caps. As they heat, the wine will soak into the mushrooms. Add Salt and Pepper to taste. Simmer on low heat, uncovered. If the sauce becomes to thick, add a little more Sutter Home Merlot.
Place bacon strips on paper towel and heat in microwave for one minute. Set aside.
By now the charcoal briquets should be ash gray and hot. Remove wood chips from water, drain excess water. Spread chips evenly over briquets.
Place patties on grill rack, lightly salt each patty, cover grill, and cook for 3 to 4 minutes. Turn and continue cooking until done to your desire.
Note: Chips will only smoke for about 15 minutes.
Before removing from grill, place 3 to 4 bacon strips on each patty, then place 2 slices of brie cheese evenly on top on the bacon strips.Cover and heat till cheese starts to melt (about 1 to 2 minutes).
Place a patties on each bun bottom, top the patties with wine sauce and onions then place a single Portabella mushroom cap on top (stem side down). Add bun top and serve.
This Burger Rocks!
Super easy to make.
Cooking with hickory smoke adds a taste and smell of a high-end steak house.
When assembled, It looks like a piece of art. I should know, I'm a fine artist.
Thanks ... this has been fun!