Wine Varietal: Cabernet Sauvignon
2 medium vine-ripe tomatoes, grill roasted, peeled, seeded and finely chopped
Colavita olive oil for coating grill rack
3 tablespoons Colavita Olive Oil
3 tablespoons all purpose flour
1 cup Sutter Home Cabernet Sauvignon
½ cup Beef Broth
½ teaspoon Lea & Perrins Worcestershire Sauce
¼ cup green bell pepper, finely chopped
¼ cup red bell pepper, finely chopped
2 tablespoons red onion, finely chopped
1 clove garlic, finely chopped
1 stalk celery, finely chopped
2 tablespoons fresh flat leaf parsley, finely chopped
¼ teaspoon dried thyme
1 ½ teaspoons Tabasco Chipotle Pepper Sauce
½ teaspoon Cajun Seasoning
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
3-4 strips low sodium bacon
1/3 cup andouille sausage, diced
1/3 cup dill pickles, finely chopped
½ cup pimentos, finely chopped
¼ cup marinated artichoke hearts, finely chopped and any tough leaves discarded
¼ cup sundried tomatoes in oil, finely chopped
1 teaspoon malt vinegar
2 tablespoons creole mustard
½ Hass Avocado, skinned and pitted
1 leek, cleaned and chopped
1 tablespoon unsalted butter
½ red bell pepper, diced
1 tablespoon Tabasco Chipotle Sauce
1 Celery stalk, diced
1/3 cup large pimento stuffed green olives, chopped
½ small red onion, diced
1 teaspoon celery salt
½ teaspoon paprika
½ teaspoon granulated garlic
2 tablespoons mayonnaise
1 egg yolk
½ tablespoon fresh lemon juice
½ tablespoon Sutter Home Chardonnay
¼ cup cream cheese, softened
2 tablespoons crumbled gorgonzola cheese
2 tablespoons ricotta cheese
1 teaspoon grated pecorino romano cheese
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon scallions, finely chopped
1/2 teaspoon fresh chives, finely chopped
1/8 teaspoon Tabasco Chipotle Sauce
2 ¼ pounds ground chuck
6 ¼-inch slices smoked mozzarella cheese
12 slices Thomas’ corn bread
Colavita Olive oil, for brushing on the grill rack plus the bread slices
2 tablespoons Tabasco Chipotle Sauce
Aluminum foil, for covering burgers and bread slices
Using a Chimney and lighter prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill medium high heat. When grill is ready, coat the grill rack with olive oil.
To make the sauce, prepare the tomatoes as indicated above and set aside. Then place a 1-quart saucepan on grill and heat, add the olive oil and heat. Whisk in the flour to make a roux and cook until the roux begins to darken. Combine the reserved tomatoes and the remaining ingredients for the sauce. Heat through and set aside.
Prepare the relish by heating a medium skillet on the grill, when hot, cook bacon until crisp, remove to paper towel lined plate, allow bacon to cool. Add the andouille to the same pan and cook until lightly golden and crisp. Remove to the paper towel lined plate. In a medium sized mixing bowl crumble the reserved bacon into small bits, add andouille and the remaining relish ingredients, combine well, set aside.
For the aioli, combine all the aioli ingredients well in a food processor. Set aside.
The cheese filling is prepared by combining the listed ingredients until smooth and well mixed. Set aside and keep cool.
To form the patties, divide the ground chuck into 12 equal patties. Spoon 1 tablespoon of the cheese filling mixture into the center of each of 6 patties. Cover the patties with the remaining 6 patties and seal the burgers, careful not to overwork the burgers.
Brush the grill rack once again with olive oil if needed to prevent sticking. Place each patty on the rack and cook 4-5 minutes. Turn each burger one quarter turn for grill marks and cook an additional 1-2 minutes. Turn patty over and cook 3-4 minutes. Once again turn patties a quarter turn, add a slice of smoked mozzarella to the tops of each burger and melt by covering grill and cooking an additional 1-2 minutes for medium-rare to medium or cook until desired doneness.
During the final minutes of grilling the patties, brush the corn bread slices with olive oil and Tabasco. Place the sliced corn bread on the outer edges of the grill rack and lightly toast. Then remove slices. Place aluminum foil over rolls to keep warm, if necessary. When the patties are cooked remove from grill.
To assemble the burgers, place a burger patty on each corn bread slice. Layer each burger with BBQ sauce and andouille-bacon relish. Cover the top of each roll with the aioli, place on top and serve.
Makes 6 burgers