Wine Varietal: Merlot
WIld mushroom hunting is big business for hunters in the Northwest with many pickers selling them to fine high end restaurants.I am lucky enough on my way home from work to pass 2 places where I can buy them directly from the pickers-how fresh is that! The Northwest is also where the coffee craze started, ever try to walk a block in Seattle without running into a coffee house? So I combined these two stand out staples of the Northwest for this outstanding burger.
2 tablespoons Colavita extra virgin olive oil
1 cup chopped Walla Walla or other sweet onion
2-1/2 cups sliced mixed wild mushrooms
2 teaspoons minced garlic
2-1/2 teaspoons sea salt
1/2 cup brewed strong coffee
1/3 cup finely chopped hazelnuts
2 teaspoons vegetable oil
2 pounds freshly ground chuck
2 tablespoons Lea Perrins Worcestershire sauce
1/2 teaspoon pepper
1-(4.5 ounce) soft herb and garlic cheese, such as Boursin
6 large onion rolls, split
6 red leaf lettuce leaves, trimmed to fit burgers
Prepare a standard outdoor grill to medium high. Place a ovenproof large skillet directly on grill rack then heat olive oil. Add the onions and saute for 5 minutes. Add the mushrooms, garlic and 1/2 teaspoon salt, saute until mushrooms start to cook down slightly about 4 minutes more. Pour coffee into the mushrooms and bring to a boil, cooking until almost all the liquid is gone then set skillet to the coolest part of the grill while preparing the burgers.
Lightly toast the hazelnuts on a piece of heavy foil with the edges rolled up to form a rim. Place foil on grill rack and shake often until nuts are golden about 4 mintes.
Brush grill rack with the vegetable oil.
In a large bowl mix together the ground beef, Worcestershire sauce, hazelnuts, pepper and remaininig salt. Gently mix just until combined then divide into 6 portions. Form the portions into 6 patties then place on grill rack and cover. Cook patties turning once until desired degree of doneness about 5 to 7 minutes for medium. During the last 2 minutes of grilling place several dollops of the cheese on top of burgers. Let sit for a minute then spread when the cheese starts to soften. During the last minute of grilling lightly toast cut side of rolls on the outer edge of grill rack. To serve place burgers on roll bottoms cheese side up then top with the wild mushrooms, a lettuce leaf and the roll tops.