Wine Varietal: Zinfandel
Made this particular burger when a saw a abundent amount of cherries at our supermarket. The dry nutty taste of the jack cheese and sweetness from the cherries was a nice balance along with the smokeyness from the beef pattie and zucchini planks. Pretty much being creative with my ten year old daughter as she loves to cook.
olive oil, 3 tablespoon
red onion, small, halved & sliced thin, 1 each
cherries, black or rainer, pitted & halved, 3 cups
sugar brown, 3 tablespoon
zinfandel sutter home wine, .25 cup
ketchup, 2 tablespoon
cornstarch, .25 teaspoon
red wine vinegar, 1 teaspoon
zucchini, halved, sliced lengthwise total 12 slices 1/4 inch thickness, should use 2 each whole zucchinis.
olive oil, 1 tablespoon
kosher salt, .1/8 teaspoon
black pepper, ground, .25 teaspoon
ground beef chuck, fresh, 2 pounds
rosemary, fresh chopped, 1.5 teaspoon
black pepper ground, 1 teaspoon
kosher salt, .5 teaspoon
dijon mustard, .25 cup
mayonaise, 3 tablespoon
capers, drained, 2 tablespoon
red onion, diced, 3 tablespoon
jack cheese slices, half inch thickness, 6 each slice
sourdough burger buns, grilled briefly, 6 each
butter lettuce leafs, picked & washed, 12 each
tomato beefsteak, 6 each slices
For the cherry compote, heat a pot with the olive oil, add the red onion, cherries and brown sugar and cook over moderate heat for 5 minutes, add the zinfandel and ketchup and cook for 10 minutes over moderate heat. Mix together the cornstarch and vinegar in a small cup then mix in the simmering cherry compote, cook for another 10 mintues simmering until thickened, reserve warm.
In a bowl toss the zucchini, olive oil, salt and pepper, let marinate. Mix the dijonaise, in a bowl combine mustard, capers, mayonaise and diced red onion, set aside.
In a bowl mix the ground beef chuck, rosemary, black pepper and salt, do not overmix, mix briefly, form into 6 each patties with 1.5 inch thickness, place on grill and grill for 6 to 7 minutes per side. After you have flipped the burgers and 2 minutes remains top the burger patty with the jack cheese to melt.
Grill the zucchini briefly over high heat, approximently 35 seconds per side, reserve. Split the buns and grill on the char grill briefly, just to mark and warm.
Assemble, coat the dijonaise on the bottom of the bun, then 2 each lettuce slices per bottom bun, then a tomato slice, then the burger patty, then divide the warm cherry compote among the six patties then 2 each criss cross grilled zucchini planks per patty. Top with the burger top and enjoy.