RECIPES: Recipe Details
Vintage Steak House Burgers
2 pounds fresh ground chuck
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon black pepper
½ cup Sutter Home Cabernet Sauvignon
3 tablespoons prepared horseradish (Bubbies brand preferred)
½ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons butter
1 medium onion, finely diced
1 – 10 oz. pkg. frozen cut spinach, defrosted and drained
3 tablespoons Sutter Home Sauvignon Blanc
1 teaspoon salt
½ teaspoon pepper
a couple dashes of Chef Paul Prudhomme’s MAGIC Pepper Sauce (or pinch of cayenne pepper)
Olive oil for brushing on grill
1 medium onion, cut into ¼ inch slices for grilling
6 burger buns, ciabatta or Kaiser roll style, split
2 large ripe beefsteak tomatoes, cut into 1/4 inch slices
Prepare BBQ grill for a medium-hot heat. While BBQ grill is heating, measure out ½ cup of wine (for the burger patties).
Mix in a large bowl the Cabernet Sauvignon, ground beef, Worcestershire sauce, salt, and pepper. Mix well with hands and form into 6 burger patties. Cover and set aside.
Prepare the horseradish spread by mixing prepared horseradish, sour cream, salt and pepper in a medium sized bowl. Cover and set aside.
When BBQ grill is ready, place a heat resistant large sauté pan on the grill and melt the butter. Add diced onions and sauté until they are translucent and turning light brown, about 4 minutes. Add spinach, salt, pepper, and MAGIC Pepper Sauce (or cayenne) and sauté about 4 minutes – until achieving a thick relish consistency. Remove from grill and set aside.
Next, brush grill with oil to prevent patties from sticking, place patties and onion slices on grill and cook 5 minutes. Flip patties and onion slices to the other side and place buns to the outer edge of the grill to toast. Cook patties and onions another 4 - 5 minutes, or until desired doneness (medium rare recommended). Turn buns and remove when toasted.
Remove patties and onions and build burgers:
On a plate, place bottom of bun and spread a large spoonful of spinach mixture on bun, then place burger patty on top. Spread patty with a large dollop of horseradish sauce and then put a beefsteak tomato slice on top. Finish with a grilled onion slice and bun top. Enjoy!
It’s been said that red chile is the "soul of New Mexico" and with the world’s largest avocado-growing nation right next door, Mexico, we were inspired to marry Old Mexico with New Mexico in this version of an American classic.