Wine Varietal: Pinot Noir
—- Avocado Butter —-
1/2 Pound (2 sticks) plus 4 tablespoons of unsalted butter
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh cilantro
1 teaspoon garlic salt
1 large ripe avocado
—- Patty filling and topping —-
1 pound white button mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons McCormick Montreal Steak seasoning
3/4 cup Sutter Home Chardonnay
2 1/2 pounds of ground Angus sirloin
3 tablespoons Dijon mustard
2 tablespoons fresh chopped parsley
Olive oil for greasing the grill
12 ounces Butter Krause cheese
6 onion rolls, split
12 leaves Butter Crisp (Boston) lettuce
Bring one side of the grill to medium high heat.
Cube 2 sticks of the butter into half inch cubes and place them in a medium oven proof bowl. Reserve 4 tablespoons of butter. Place the bowl on the cool side of the grill and get it hot enough so the butter can be creamed. Remove it from the heat and whisk in the lemon juice, cilantro and garlic salt. Slice the avocado lengthwise and remove the pit. Spoon the flesh into to bowl with the rest of the ingredients. Mash it up smooth with a potato masher. Place the bowl on ice and allow the avocado butter to cool to a semi-solid state.
Place a large oven proof skillet over the hot side of the grill. Divide the mushrooms in half. Slice one of the halves into 3/8 inch squares and the other half into 1/4 inch strips. Oil the pan with 1 tablespoon olive oil and cook the 3/8 inch square mushrooms about 5 minutes, stirring every minute. Add all but 1/2 teaspoon Montreal Steak seasoning and continue cooking for about 5 minutes to allow the mushrooms to render out their water. Finish the first batch off by adding 2 tablespoons of butter and cook for about 2 minutes longer. Remove the mushrooms from heat and allow them to cool in a small bowl on ice. Return the skillet to the grill.
Oil the pan with the remaining 1 tablespoon olive oil and cook the 1/4 inch strip mushrooms until the side touching the pan becomes brown, about 5 minutes. No stirring this time as we want to caramelize this batch. When they are brown on 1 side add the remaining 1/2 teaspoon Montreal Steak seasoning, stir once and continue cooking for about 5 minutes without stirring. After 5 minutes, add 2 tablespoons of butter and cook until nice and brown, about 3 minutes longer. Stir in the wine and continue cooking until the wine reduces by about half and the mushrooms are glazed. Remove the skillet from the grill and cover with foil to keep warm until needed.
Place the ground meat in a large mixing bowl and add the mustard and parsley. Add the cooled mushroom mixture (the first batch) and mix gently using your hands. Try not to compress the meat as this will reduce the amount of juices in the burger patty. Make 6 evenly portioned patties from the meat mixture. When making the patties be sure that the mushrooms aren’t on the outside of the patty. If there are any mushrooms on the outside then use your finger and poke them back into the middle. Place the finished patties in a cool location.
Preheat the grill to medium high heat. When the grate is hot, clean with a wire brush and brush the grate with olive oil to prevent sticking. Add the patties directly over medium high heat and cook for 2 minutes. After 2 minutes rotate the burgers 45 degrees and continue cooking for another 2 minutes. Flip the burgers over and repeat the process of cooking for 2 minutes, rotate, then another 2. After a total of 8 minutes, remove the burgers from heat, place in a baking dish and cover the dish with foil.
Butter Krause cheese is very high in butter content so add it to the burgers after they have rested for about 5 minutes. Each burger gets 2 ounces so the slices should be fairly thick. Top each patty with the cheese and tent with the foil, making sure the foil is not touching the cheese.
Place each roll on the cooler side of the grill cut side down and allow them to toast for about 3 minutes or until they are golden brown. As you take them off the grill apply a liberal amount of avocado butter to the toasted side using a spatula. Butter both the top and the bottom parts of the roll with a generous amount of avocado butter.
To assemble the burgers place a leaf of lettuce on the bottom of the buttered bun. Top it with a cheese topped patty. Hold the top part of the bun in your hand, toasted side up. Spoon about 2 tablespoons of the caramelized mushrooms on the top then cover the mushrooms with another leaf of lettuce and top the bottom half of the burger with the top half.
Makes 6 burgers.