Wine Varietal: Cabernet Sauvignon
I moved from Pennsylvania to Iowa a little over a year ago, and since then I have witnessed, an incredible amount of snow, tornadoes, and of course, the floods of 2008.Through all of this, I have found my new friends and neighbors to be some of the most warm, strong and giving people I have ever met. The meats and produce here from local markets are incomparable. With that said, this burger is rich, warm and satisfying and the flavors meld together perfectly. Even with the use of one of my daughters jars of baby food…yes…I used Gerber prunes! With a nice glass of Sutter Home Cabernet…who could want anything more?
Balsamic and Wine Reduction
2 cups good quality balsamic vinegar
1/2 cup Sutter Home Cabernet Sauvignon
1 1/2 cups goat cheese
1/2 cup finely chopped walnuts
Arugala with Basil Dressing
1 tablespoon lemon juice
3 tablespoons Colavita Olive Oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
1/2 cup chopped fresh basil
2 cups baby arugala washed and patted dry
2 pounds ground lamb
2 teaspoons sea salt
1 teaspoon pepper
1 tablespoon of Colavita Olive Oil
1 tablespoon fennel seeds
4 garlic cloves finely minced
1 onion finely chopped
1 cup fresh spearmint leaves chopped
1/4 cup fresh sage leaves chopped
1 2.5 ounce jar/container of Gerber baby prunes
1 stick melted butter basting burgers
vegetable oil for greasing grill rack
12 small multi grain ciabatta rolls sliced
Preheat grill to a medium high heat.
To make the balsamic reduction, away from grill and flame, add balsamic vinegar and wine to a deep 10 inch non stick
fire proof skillet and carefully set on grill. Stir sauce until it gets to a syrup consistency. Pour into a bowl, cover and set aside.
To prepare the butter, place a stick of butter in a small sauce pan and heat until melted. Remove from heat and set aside.
To make the cheese spread, in a bowl, combine goat cheese and walnuts and mix well. Cover and set aside.
To make the dressing, whisk in a large bowl the lemon juice, Colavita Olive oil, salt, pepper, Parmesan cheese. Place the basil and arugala on top of the dressing, do not toss yet. Cover and set aside.
To prepare the patties,combine lamb, salt, pepper, olive oil, fennel seeds, garlic,onion, spearmint, sage and prunes in a large bowl, handling as little as possible. Shape into 12 small patties to fit rolls. Cover loosely and set aside.
Brush the grill rack with vegetable oil. Place the patties on the grill and cook, turning once, until done preference, about 3 minutes on each side for medium. During the last few minutes of grilling, place rolls cut side down on grill and toast lightly. Before removing grilled burgers from grill, lightly brush with melted butter.
To assemble the burgers, spread goat cheesespread on the cut sides of the buns. On each bottom bun, place burger, followed by equal portions of arugala salad. On the top half of buns, drizzle some of the balsamic reduction. Add the tops to the bottoms and serve.