Wine Varietal: Merlot
Pecans, no matter how it is pronounced are a Texas favorite.Combine the flavor of our favorite pie with grilled beef and there is no way you can go wrong.
2 pounds freshly ground chuck
2 teaspoons salt
2 tablespoons butter
1 cup chopped pecans
1/4 cup brown sugar
1 teaspoon vanilla
Vegetable oil for brushing the grill rack
6 tablespoons goat cheese (about 3 ounces)
6 large sesame seed sandwich buns, split
1/4 cup Dijon mustard
Fresh basil leaves
6 large tomato slices
Preheat gas grill for medium-high heat cooking. To make patties place the ground beef in a large bowl and sprinkle with salt. In a small sauté pan met butter and add pecans. Cook pecans for 1 minute. Add brown sugar and cook for an additional minute. Stir in vanilla and set aside until cooled. Mix pecan mixture with ground beef handling as little as possible and avoiding over compacting the mixture. Shape mixture into 6 patties sized to fit the buns that are being used. Brush the hot grill rack with oil. Grill burgers until cooked to desired doneness, about 4-5 minutes on each side for medium (160 degrees at center). During the last minute of grilling top each patty with 1 tablespoon of the cheese. To assemble burgers start by lightly toasting buns, cut side down, on the grill. Spread mustard on each toasted slice. On each bun bottom place a few of the basil leaves, a patty and a tomato slice. Add bun tops and serve.