Wine Varietal: Pinot Noir
2 pounds ground chuck
1/2 cup grated onion
1 egg, lightly beaten
1/4 cup strong coffee, cold
1 tablespoon Tabasco Chipotle pepper sauce
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
Walla Walla Blue Goat Onions:
2 medium size Walla Walla onions or other sweet onions
1 tablespoon oil
4 oz Blue Castello cheese
4 oz goat cheese
1 tablespoon HP sauce
Vegetable oil to brush grill racks
6 thin prosciutto slices
6 sesame seed hamburger buns
2 cups pre-washed baby spinach
1 cup edible flowers, such as nasturtiums, pansies, or Johnny-jump-ups
Preheat gas grill to medium high..
To make patties, combine ground chuck, grated onion, egg, coffee, chipotle pepper sauce, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Cover loosely and refrigerate until ready to grill.
To prepare Walla Walla Blue Goat Onions:
Peel onions, cut in half and slice thin. Heat oil in saucepan over grill and sauté onions until soft 5-10 minutes. Add blue cheese, goat cheese and HP sauce. Mix until well blended. Set a side.
When ready to grill prosciutto slices, brush grill racks with vegetable oil. Grill prosciutto slices 30 seconds to one minute each side. Set a side on paper towels.
Brush grill racks with additional vegetable oil before placing the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place 1/6 of spinach on each bun bottom, followed by patty, prosciutto slice and an equal portion of Walla Walla Blue Goat onions. Top with edible flowers. Add the bun tops and serve.