Wine Varietal: Chardonnay
The use of maple syrup on everything from pancakes to ice cream to scallops has long been a tradition in New England, where several of the region’s states are known for their production of the sugary treat. Local farmers also produce excellent cheeses, allowing for wonderful flavor combinations.
For the Patties:
2 pounds 90% lean ground beef
4 ounces fresh goat cheese, crumbled
2 teaspoons sea salt
1/2 cup Sutter Home Chardonnay
1 teaspoon Dijon mustard
1/2 teaspoon chili powder
For the Mayonnaise:
1/2 cup mayonnaise
1 jalapeÃ±o, seeded and minced
3 tablespoons pure maple syrup
12 slices thick-cut bacon
2-3 tablespoons vegetable oil
6 ciabatta rolls, sliced in half
6 slices red onion
24 leaves baby arugula
Prepare a medium-hot fire in a charcoal grill with cover or preheat gas grill to medium-high.
To make the patties, combine the beef, goat cheese, sea salt, chardonnay, Dijon mustard, and chili powder in a large bowl, handling as little as possible. Shape into 6 patties to fit the ciabatta rolls. Cover with plastic wrap and set aside.
To make the mayonnaise, whisk the mayonnaise, minced jalapeno, and maple syrup in a small bowl. Cover with plastic wrap and set aside.
Heat a large, nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain, then wrap in aluminum foil to keep warm.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done, 5 to 7 minutes on each side, adjusting time to preference. During the last two minutes of grilling, place ciabatta rolls, cut side down, on the outside edges of the grill to toast lightly.
To assemble the burgers, spread equal portions of the maple jalapeno mayonnaise on each ciabatta roll top and bottom. Place a patty on each roll bottom, followed by one slice of red onion, two slices of bacon, and four leaves of baby arugula. Add the ciabatta roll tops and serve.