Wine Varietal: Pinot Noir
Coffee and Pinot Noir are to the Pacific Northwest Hamburger what Apple pie and motherhood are to America.
2 pounds ground sirloin
4 tablespoons Colavita olive oil, divided plus extra for brushing on grill rack
3 tablespoons grated Walla Walla onions, or any sweet onion
1/4 cup Sutter Home Pinot Noir
1 tablespoon sea salt
2 tablespoons freshly ground coffee
1 tablespoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 teaspoon cocoa powder
6 slices (12-oz) smoked gouda cheese
6 Kaiser rolls, split
3/4 cup mayonnaise
1 1/2 cup watercress, washed and dried
6 – 1/2-inch thick slices beefsteak tomato
12 thin slices Walla Walla onion, or other sweet onion
Prepare and oil the grill.
In a large bowl, combine beef, 2 tablespoons olive oil, grated onions, Pinot Noir and salt.
Form into 6 patties. In a small bowl combine coffee, black pepper, cinnamon and cocoa powder, mixing well. Press both sides of each burger into the coffee/pepper mixture.
Brush the patties with remaining oil. Grill over direct medium-high heat 5 to 6 minutes on each side. Place cheese slices on patties. Place buns, cut side down. On the grill rack to toast lightly 1-2 minutes.
To assemble the burgers, spread mayonnaise over the cut side of the buns. On each bun bottom top with watercress, tomato slices. Place the burger patties over tomato slice top with onions and bun top.