Wine Varietal: Merlot
Trying to make a juicy, unique burger with good flavor and pizazz.
1 cup Hellman’s Mayonnaise
2 whole chipotle peppers in Adobo Sauce (canned) chopped
1 teaspoon fresh chives, finely chopped
2 teaspoon fresh squeezed lime juice
1/4 teaspoon kosher salt
1 onion roll, diced
1/2 cup Beef stock (kitchen basics)
1/2 cup Sutter Home Merlot
1 cup yellow onion, finely chopped
2 X-Large Grade AA Egg
1 ½ pounds Ground Sirloin Beef (80/20)
1/2 pound Ground Pork
8 ounces Habanero Jack Cheese, diced
1 ½ cup Fresh spinach, trimmed, washed, and julienne
1/2 tablespoon Worcestershire sauce
2 tablespoon Pesto Sauce, prepared jar or fresh from specialty store
2 tablespoon Pine nuts
1 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
12 slices Heirloom tomatoes
6 leaves, Bibb lettuce
Vegetable for brushing grill rack
6 Pretzel Roll, sliced
3 tablespoons butter (to spread on sliced rolls)
To make the Chipotle Aioli, combine all chipotle aioli ingredients and mix well. Refrigerate until ready to use. Can be stored in refrigerator for 7 days.
To make patties, combine onion roll, beef stock and wine in a large bowl, mix to soften roll, then add remaining patty ingredients. Do not over mix, as this will make your meat tough. Divide mixture into 6 equal portions and shape into patties. Set aside in refrigerator until grill is ready.
Preheat gas grill to medium-high heat, rub grates with vegetable oil to prevent sticking. When grill is ready, place patties on grate, cook on medium-high heat, 3-5 minutes per side, (depending on preference). Flip once and let cook another 3-5 minutes. Do not press on the burger, this will release juices.
Spread sliced pretzel rolls with butter and grill for approximately 1 minute or until lightly golden brown.
Spread 1 ½ tablespoon chipotle aioli on top and bottom of each bun, set aside. To assemble burger, place 1 sirloin patty on roll bottom and top with 1 leaf of Bibb lettuce, 2 slices of tomato and cover with top of pretzel roll.
Makes 6 Burgers