RECIPES: Recipe Details
Ooh La La Burgers Au Poivre
2 cups Sutter Home Merlot
2 tsp Grey Poupon Dijon mustard
1 large portabella mushroom
2 tsp Colavita Olive oil
4 ounces goat cheese
1 tsp Grey Poupon Dijon mustard
1/8 cup Sutter Home Merlot
3 tsp salt
1 tsp sugar
2 lbs freshly ground chuck
2 tbsp freshly ground black pepper
4 tbsp colavita Olive Oil for brushing the grill rack and hamburger buns
6 whole wheat hamburger buns, split
6 leaves of bib or boston lettuce
Prepare a medium-hot fire on a charcoal grill equipped with cover, or preheat a gas grill to medium-high.
To make the wine glaze, pour the Sutter Home Merlot into a heavy bottomed saucepan and place the sauce pan on the grill as the grill heats up. Stir frequently until the wine has reduced by 2/3, about 10 minutes. Once reduced, stir in the Grey Poupon and continue to cook, stirring frequently, for 2 minutes. Set aside.
Brush the portabella mushroom with olive oil and place on the grill stem side up. Cover and cook for 7 minutes or until tender. Remove from grill and once cooled enough to handle, slice the mushroom into very thin strips. Set aside.
To make the cheese mixture, combine the goat cheese and Dijon mustard in a small bowl ans mash together with a fork until well combined. Set aside.
To make the patties, whisk together the Merlot, salt and sugar in a large bowl. Add the ground chuck and mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties. Sprinkle the pepper evenly over both sides of the patties and gently press the pepper into the patty.
When the grill is ready, brush the grill rack with 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. During the last few minutes of cooking, drizzle the patties with the wine glaze and brush the cut side of the buns with olive oil and place on the outer edges of the rack to toast lightly.
To assemble the burgers, spread the goat cheese mixture on the toasted side of the bun bottoms then place a bib lettuce leaf and a patty. Top ech patty with an equal amount of portabella slices. Add the bun tops, serve and enjoy.