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Sonoma Burger

All Natural, Ranch Beef, enhanced with a red wine reduction, carmelized shallots, a few secret spices, topped off with a Artisinal Blue Cheese served on a toasted Brioche.


2 teasp. of olive oil
4 shallots, diced
1 cup of red wine
1 tablespoon of honey
1 tablespoon of dijon
1 1/2 teap of fresh thyme
1 1/4 lbs. all natural ranch beef kosher salt
4 pepper blend, coarsely ground
8 oz Artisnal Blue Cheese, thinly sliced
8 slices of brioche
Quality Nonstick Spray


Heat 2 teasp. of olive oil in a small saute pan on medium high. Add shallots and stir, saute on med for approximately ten minutes, adding a little water to the pan if it appears dry. Stir from time to time to prevent sticking. When carmelized, add the red wine. Reduce the red wine to 1/4 cup, and remove from burner. Place in large bowl to cool. Mix in dijion, honey and thyme, stir well. Place in refrig, for 10 min. to cool. Prepare Burgers: Mix beef with refrigerated Sauce. Gently form Oval Patties, placing a depression in the middle with thumb. Prepare Grill: For Charcoal use a chimmeny starter and create two heating zones, medium high and low. When all the charcoal is scattered and covered in white ash it is ready for the burgers. Season burgers genoursly with kosher salt and pepper blend. Clean grill grates and spray with nonstick oil. Place burgers on grates on med-high, 3-4 min. on each side, depending on heat intensity. Meanwhile toast brioche slices, spraying them with nonstick spray before grilling. Move burgers over to cool side of the grill, place blue cheese on top and tent burgers with foil, letting cheese melt. When melted place on brioche, let relax 3 min. and gently slice in half with a serrated knife and serve.


A simple yet elegant gourmet burger. A recipe that dosen't distract or create noise, among ingredients. Each ingredient is carefully selected to be of very high calliber. Each good enough to stand on one's own. However, the interplay of each of these special ingredients is what makes this burger stand alone at the top.