Wine Varietal: Zinfandel
I love all burgers, especially stuffed burgers.
This Burger has it all, goodies on the inside and tangy, fresh goodness on the outside. The sauce is also awesome on fry’s & onion rings.
1 Tb. olive oil
1/4 c. shallot, finely chopped
3 slices of lean bacon, finely chopped
6 medium mushrooms, finely chopped (approx.2 c.)
1/4 c. Sutterhome Zinfandel
1/2 c. organic jack cheese, finely grated
1 1/2 lbs. ground sirloin
3/4 tsp. sea salt
1/2 tsp. fresh ground pepper
6 ounces smoked cheddar cheese, sliced
2 large tomatoes, sliced
2 1/2 c. shredded lettuce
6 buns, toasted
Bloody Mary Ketchup:
3/4 c. organic ketchup
2/3 c. tomato juice
3 tsp. Worcestershire sauce
2/3 c. green olives (stuffed or not), finely chopped
1/4 tsp garlic powder
3/4 tsp Sriracha hot sauce
Heat grill to medium high heat.
In a large grill proof pan saute, oil, shallot, bacon & mushroom until reduced to about half, stirring often. Add 1/4 c. Sutterhome Zinfandel to deglaze pan. When the liquid has cooked off, remove this mixture to a bowl to place in refrigerator until cooled. When cool add the 1/2 c. organic jack cheese.
Divide meat into 6 equal portions. Divide each portion into 2 portions and flatten out onto wax paper. Evenly distribute the filling in the middle of each of six of the patties. Top with remaining patties and seal well.
Place on medium high grill, salt, pepper & cook for about 3 minutes per side. Top with smoked cheddar cheese and let rest for 5 to 10 minutes.
Mix Bloody Mary Ketchup ingredients in a medium bowl.
Set aside until needed.Toast buns, slather with Bloody Mary Ketchup, meat pattie, tomato slices & lettuce.