Wine Varietal: Merlot
Parmigiano Reggiano Mint Spread:
1 cup Parmigiano Reggiano cheese, grated
1 cup mint leaves, minced
1/2 teaspoon coarse ground black pepper
1/2 teaspoon Wasabi horseradish
1 cup mayonnaise
2 pounds ground chuck
7 ounces Johnsonville Beef Brats, diced
1/2 small red onion, minced
1/4 cup Sutter Home Merlot Wine
2 tablespoons Dijon mustard
1 teaspoon salt
2/3 teaspoon coarse ground pepper
12 slices thick-cut bacon
vegetable oil to brush on grill rack
6 slices extra sharp white cheddar cheese
6 corn-dusted Kaiser rolls, split
6 red-leaf lettuce leaves
To prepare the Parmigiano Reggiano Mint Spread:
Combine grated cheese, mint, pepper, horseradish and mayonnaise in a medium bowl until well blended. Cover with foil and set aside.
To make the Patties:
In a large bowl crumble the chuck. Add the brats, onion, wine, mustard, salt and pepper. Combine well, handling the mixture as little as possible. Form into 6 patties. Cover with foil and set aside.
Heat a large fire-proof skillet on the grill. Add the bacon and cook until crisp. Drain on paper towels. Cut each slice in half. Wrap in foil to keep warm and set aside.
Brush the grill rack with oil. Place the patties on the rack, cover and cook for 4 minutes. Gently flip the patties and cook for 2 minutes, covered. Place a slice of cheddar on each patty and cook, covered, for another 2 minutes or until cheese has melted. At the same time place the rolls, cut sides down, on the outer edges of the rack to lightly toast.
To assemble the burgers: smooth the spread on all cut sides of the rolls. Place 4 bacon halves on each cut bottom roll side. Layer patties on bacon, top with a lettuce leaf, and cover with the roll tops. You’ve just built yourself a better burger(s). Skewer burgers to present.