Wine Varietal: Pinot Noir
A fun twist on surf and turf!
Herbed garlic aioli:
1/2 c mayonnaise
1 Tbs freshly squeezed lemon juice
1 garlic clove, minced
Â½ Tbs fresh basic, chopped [basil // Jill]
Â½ Tbs fresh mint, chopped
1 tsp fresh parsley, chopped
1 tsp fresh chive, chopped
2 Tbs grated parmesan cheese
1/8 tsp freshly ground sea salt
Â¼ tsp freshly ground black pepper
2 c of vegetable oil
1 c of buttermilk
1 Â½ c bread crumbs, preferably Panko Bread crumb brand
Â½ tsp freshly ground sea salt
Â½ tsp freshly ground black pepper
18 large shucked oysters, patted dry
1/8 tsp freshly ground sea salt (out of fryer)
2 pounds ground beef chuck
Â¼ c Sutter Home Pinot Noir
1 Tbs fresh garlic, minced
3 Tbs of Colavita olive oil
1 Tbs anchovy paste
Â¼ tsp of freshly ground sea salt
Â¾ tsp freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 high-quality Kaiser rolls, split
1 Â½ c of fresh watercress
2 beef steak tomatoes cut into 6, Â¼ inch rounds
Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover.
To make herbed garlic aioli, combine mayonnaise, lemon juice, garlic, basil, mint, parsley, chive, parmesan cheese , salt and pepper in a small bowl. Cover and refrigerate until assembling the burgers.
To make fried oysters, put oil in a medium heat safe sauce pan and place sauce pan onto grill. Heat oil to 360 degrees using a thermometer. In a medium bowl, pour buttermilk. In another medium bowl combine bread crumbs, salt and pepper. Dredge each oyster in the buttermilk first then bread crumb mixture and set aside. Drop each oyster into the hot oil and fry until golden brown, 2-3 minutes per oyster. Remove from fryer and sprinkle each with salt.
To make the patties, in a large bowl combine ground beef, Pinot Noir, garlic, olive oil, anchovy paste, salt and pepper. Combine well, handling the meat as little as possible to avoid compacting the mixture. Form into 6 patties and refrigerate until ready to grill.
Brush the grill rack with oil. Place patties on the rack, cover, and cook for 4 to 5 minutes per side or until doneness is reached. During the last few minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly.
To assemble the burgers, spread herbed garlic aioli over the cut sides of the bun tops. Place a patty on each bun bottom and top each patty with one tomato slice and equal portion of watercress. Top watercress with 3 fried oysters and add bun tops to finish each burger. Enjoy!