Wine Varietal: Cabernet Sauvignon
I live in the town I grew up in. It is the “Apple Capital” of the east coast…maybe even the country. Winchester is home of the Apple Blossom Festival. We are a town that loves her apples; always thinking up new ways to work them into recipes. Apples were a starting point as an inspiration, then building with flavors that complement the sweet and crispy fruit. I guess you could simply say that apples were my inspiration.
2-1/2 cups sliced red onion (about 1 large onion)
2 tablespoons Extra Virgin Olive Oil
1-1/2 tablespoons SUTTER HOME Cabernet Sauvignon
1/2 tablespoon brown sugar
1/2 cup avocado, chopped
1/2 cup apple, peeled and chopped
1/2 cup baby mixed greens, chopped
1/2 tablespoon fresh lemon juice
1/2 tablespoon honey
1 teaspoon extra virgin olive oil
3 ounces Gouda cheese; sliced
4 ounces crumbled goat cheese
24 ounces lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter, softened
16 ounces Ciabatta bread or 6 Ciabatta buns
Heat grill to 400 degrees.
In a medium fireproof pot, heat extra virgin olive oil on the grill. Add sliced red onion, stirring occasionally for 5-7 minutes. Add SUTTER HOME Cabernet Sauvignon and brown sugar to the onions. Continue stirring and cooking until caramelized; taking roughly 10 additional minutes. Remove from the heat. This is the “red onion relish” component.
In a medium bowl, mix greens, apples and avocados. Add honey, lemon juice and 1 teaspoon of extra virgin olive oil; mixing well. Set “salad” mixture aside.
Form the ground beef into 6 equal size patties( 4 ounce servings). Sprinkle both sides evenly with salt, pepper and garlic powder. On the same grill temperature (400 degrees), place the burgers on the grill. Cook for 3-5 minutes, uncovered. Flip burgers. Allow to cook for 2-3 minutes.
While burgers are cooking, brush the Ciabatta buns with softened butter and grill face down for 1 minute. Remove from grill and aside, open-faced on a serving platter. Top bottom slices with equal amounts of “salad mixture”.
Back to the burger…Add an equal amount of goat cheese to the top of each burger. Top goat cheese with equal amounts of “red onion relish”; then finally topping with a slice of Gouda. Close the lid on the grill and cook for an additional 1-2 minutes or until cheese is melted.
Place burgers on top of the Ciabatta slice holding the salad mixture. Top with the remaining slice of Ciabatta. Serve immediately.