Wine Varietal: Sauvignon Blanc
What inspired me for this burger was my recent agony of defeat in a local cooking contest, just like the old ABC Wide World of Sports intro.I lost again but won the “people’s choice” award. So sad… no monies just a cheese basket. I was determine to create a worthy hamburger to prove to my family, I am creative and have some talent. I worked all day with my thoughts running back and forth from the grocery store and running test in my kitchen. I think I came up with a winner which I hope is selected by the judges as a Sutter Home finalist.
Herb Goat Cheese
8 ounces Goat cheese
2 Tablespoons Sutter Home Sauvignon Blanc
2 Tablespoons heavy cream
1 Tablespoon Colavita Extra Virgin Olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 teaspoons fresh thyme, leaves removed from stem
1 garlic clove, minced
1 teaspoon lemon zest
1 Tablespoon butter
1 cup Granny Smith apples, skin removed, core removed, sliced and coarsely chopped
1 Tablespoon Sutter Home Sauvignon Blanc
1 Tablespoon sugar
1 Tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
1/8 teaspoon kosher salt
3/4 cup Apple Butter, such as Smucker’s
2 1/4 pounds ground chuck, 80/20
1/4 cup Sutter Home Sauvignon Blanc
2 garlic cloves chopped
1 teaspoon fresh thyme, leaves removed from stem
2 teaspoon Kosher salt
1 teaspoon fresh ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and Crostinis.
Artisan-style French bread, 12 slices 1/2 inch thick, cut on an angle
3 garlic cloves, for rubbing the toasted Crostinis
12 slices Prosciutto, thinly sliced, each slice loosely rolled
12 fresh thyme sprigs, use the tiny tops only from the stems, about 1 inch in length
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Herb Goat Cheese, in a food processor add the goat cheese, Sauvignon Blanc, cream, olive oil, salt and pepper. Pulse until smooth. Next add the thyme, garlic and lemon zest and pulse until blended. Line a small loaf pan with plastic wrap and fill with the cheese mixture. Cover and chill for 1 hour or longer or until ready to use. Set aside in a refrigerator.
To make the Apple Chutney, place a small fireproof skillet on the grill over medium-high heat. Melt the butter and add the apples, Sauvignon Blanc, sugar, brown sugar, cinnamon, ground pepper and salt. Stir frequently and cook for 4 to 6 minutes or until most of the liquid is gone. Remove from the grill and add the apple butter. Stir together and cool to room temperature. Set aside.
To prepare the patties, In a large bowl, place the chuck, Sauvignon Blanc, garlic, thyme, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 12 patties, equal in size, in oval shapes to fit the Crostinis. Refrigerate until ready to grill.
To prepare the Crostinis, brush the grill rack with olive oil. Lightly brush both sides of the sliced French bread with olive oil. Grill about 2 minutes per side or until you have grill marks and toasted lightly to golden brown. Remove the Crostinis and lightly rub both sides with a garlic clove. Set aside.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 3 to 5 minutes. Turn the patties, cover and continue cooking for another 3 to 5 minutes or until cooked through. During the last 2 to 3 minutes of grilling the patties, place equal amount of the Herb Goat cheeses on top of each patty.
To assemble the Crostini sliders, place the patties on the toasted Crostinis. Add a large dollop of the Apple Chutney, prosciutto, and a small thyme sprig in that order. Serve immediately.
Makes 12 slider crostinis