Wine Varietal: Chardonnay
I think this burger represents my area because of our close proximity to southern California (we live just minutes from the California-Nevada border on the Nevada side). Much of the fresh produce and foods that we get here are from southern California. There are also many fruits and vegetables that grow well right here in our own backyards, such as: tomatoes, onions, garlic, peppers, squash and melons. I have incorporated beefsteak tomatoes in this recipe because I have had much luck growing them in my garden and love the way they hold up on the grill. I hope the flavors of this burger appeal to the taste buds of people not just in my region, but all across the country!
(step 1) – wine reduction
1 c. Sutter Home Chardonnay
(step 2) – garnishes
6 slices of beefsteak tomato cut about 1/4-3/8″ thick, brush with olive oil on both sides
6-12 fresh arugula leaves (depending on size)
½ large red onion, sliced super-thin
(step 3) – beef/burgers
2 ¼ lbs. (36 oz.) of 85/15 ground beef
2 tbsp. Lea & Perrins Worcestershire
½ tsp. sea salt
½ tsp. fresh ground peppercorn medley
3 tbsp. Sutter Home Chardonnay
6 potato buns (I used Aunt Hattie’s)
(step 4) – lemon-shallot mayo
½ c. mayo
zest of 1 lemon
2 tbsp. finely minced shallot
1 tsp. Sutter Home Chardonnay
dash of fresh ground peppercorn medley
dash of salt
(step 5) – havarti cheese sauce
8 oz. havarti cheese, cut into ½” cubes
1 tbsp. butter
1 tbsp. flour
½ c. half & half
¼ c. reserved wine reduction
(step 1) – Wine reduction
Heat grill to high. Add the wine to a heavy bottomed saucepan before placing on grill (important to do this before so that you don’t cause flare up). Allow the wine to reduce down to about ¼ cup before removing from heat and allowing to cool. Pour the reduced wine into a dish and reserve for later use.
(step 2) – Garnishes
Set grill to high heat. Place tomato slices on grill and cook for about 1 minute on each side or until they are slightly charred but not mushy. Remove from heat and let set at room temperature until ready for later use. Slice the onion and clean the arugula leaves; chill on a plate and reserve for later.
(step 3) – Meat/burger prep
Combine ingredients and form into (6) 6oz. patties (I use my digital kitchen scale for this) about 5″ in diameter. Be sure not to over mix the beef or the burgers can become tough. Form them so that the middle is slightly thinner than the outer portion of the burger. Place burgers on baking sheet and chill until you’re ready to grill.
(step 4) – Lemon-shallot mayo
Whisk together the above ingredients in a small bowl and chill until you’re ready to assemble the burgers.
(step 5) – havarti cheese sauce
Heat grill to medium-high. Melt butter in a heavy bottomed, medium saucepan on the grill. Whisk in flour and cook for about a minute. Add in the half & half and wine reduction and cook until just begins to thicken. Whisk in the cheese until it has all melted then move to cooler spot on grill (top rack) and keep warm, stirring occasionally.
(step 6) – grilling burgers
Heat grill to high. To help prevent sticking, it may be necessary to brush a small amount of oil on the grates with a basting brush or folded up paper towel. Grill the burgers for about 6-7 minutes on each side. Remove burgers to a platter. Reduce heat to medium. Open buns and toast until a medium brown, being careful not to burn. Remove from grill and it’s assembly time!
(step 7) – assembly
Spread 1 tablespoon of lemon-shallot mayo on bottom of each toasted bun. Add burger next and top with 1 tablespoon of havarti sauce then the grilled tomato and 2 or 3 slices of onion. Add arugula leaves, pour on another tablespoon of havarti sauce and replace top of bun.