Wine Varietal: Merlot
This burger does a great job of representing Georgia.It has Vidalia onions in it, along with fried green tomatoes, both of which Georgia is known for. It also has an international component in it, the chimichuri sauce, and that represents the international diversity that exists in Atlanta. Most importantly, one can make this burger after fighting Atlanta traffic and produce a great tasting meal any day of the week.
1 cup Colavita extra virgin olive oil
2/3 cup sherry vinegar
2 TBS fresh lemon juice
1 cup chopped cilantro
4 TBS chopped flat leaf parsley
2 TBS minced garlic
1/3 cup chopped Vidalia Onion
4 chopped Jalapeno Peppers
1 tsp Tabasco Chipotle Pepper Sauce
¾ tsp freshly ground black pepper
2 ½ tsp kosher salt
¼ tsp crushed red pepper
1.5 lb freshly ground chuck
0.5 lb freshly ground pork
1/3 cup Sutter Home Merlot
1/3 cup of the Chimichuri sauce
2 tsp Sea Salt
1 ½ tsp freshly ground black pepper
1cup self rising flour
1 tsp kosher salt
1 tsp pepper
½ tsp Tabasco Chipotle Pepper Sauce
1/3 cup of the prepared Chimichuri Sauce
2 Green Tomatoes
2 cups Peanut Oil
6 Boston Butter Leaf Lettuce leaves, washed and dried
2 medium or 1 large Vidalia Onion, sliced
¼ tsp Sea Salt
¼ tsp freshly ground pepper
6 Fresh Bakery Hamburger Buns (french style)
1/2 cup melted butter
½ lb Campo De Montalbon cheese, sliced
¼ tsp Sea Salt
¼ tsp freshly ground black pepper
Preheat grill to medium high heat.
To prepare the chimichuri sauce, combine the olive oil, vinegar, lemon juice, cilantro, parsley, garlic, onion, jalapeno peppers, chipotle sauce, black pepper, salt and red pepper in a blender and pulse till combined into a sauce. Set aside.
To prepare the burgers, combine the chuck, pork, Merlot, Chimichuri Sauce, salt and pepper until just combined. Do not over mix. Form the mixture into 6 patties and set aside.
For the fried green tomatoes, combine the flour, salt and pepper in a shallow pie dish.
Pour the chipotle pepper sauce and chimichuri sauce into another shallow pie dish and mix to combine. Slice the tomatoes and then dip each slice of tomato into the flour mixture, then into the chimichuri sauce and then back into the flour mixture. Set aside. Place the peanut oil in a large saucepan and place over the grill to bring up to 350 degrees. Take the lettuce leaves and the onion slices and sprinkle the salt and pepper over them to season. Set aside. Slice each hamburger bun in half and spread the melted butter over each half. Set aide.
Place the prepared hamburgers on the grill and grill for 4-5 minutes on each side. Do not move the hamburgers until ready to turn to the other side and use a spatula to flip the burgers. Once the burgers are almost done, place a slice of cheese on each burger and allow to melt. Once the burgers are done, remove from the heat and cover with aluminum foil. Place each half of the buns on the grill over indirect heat. Grill the buns until toasted. While grilling the buns, drop the battered tomatoes into the oil and fry until golden on each side until each side is browned. Drain the tomatoes on paper towels and upon removal from the fryer, immediately salt and pepper the tomatoes. The buns should be done and removed from the grill while you are frying your tomatoes.
To assemble, spread each bun half with 1 TBS of the Chimichuri Sauce. Place the hamburger patty on top of the bottom bun and then top with onion, lettuce, fried green tomato and then the top bun.