Sangria Porcini Burgers

Wine Varietal: Chardonnay

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Creating new ways for wine to enhance the flavor of beef.


Sangria Reduction

Zinfandel wine 750ml bottle

Dried porcini mushrooms 1 ounce

Green apple, 1/4″ slices 1/2 cup

Cherries, pitted, halved 1/2 cup

Mango, 1/2″ dice 1/2 cup

Black mission figs, 1/4″ slices 1/2 cup

Sugar 2 ounces

Brandy 2 ounces

Dijon Mustard 1 tablespoon

Bay leaves 3

Coriander, ground 1 teaspoon

Red pepper flakes ½ teaspoon

Kosher salt 1 teaspoon

Sangria Porcini Burger

Ground Sirloin (20% fat) 3 lbs

Kosher salt 6 teaspoons

Black pepper, ground 3 teaspoons

Extra virgin olive oil ¾ cup

Sangria reduction 1 cup

Brie cheese 12 slices

Hamburger buns 6

Applewood smoked bacon 18 strips

Red onion, thin sliced 1/2 cup

Romaine lettuce, chopped 1 cup


Sangria Reduction:

Heat skillet on grill over high heat. Add all ingredients and bring to a full boil, reduce to a simmer. Cook 30 minutes or until wine has reached syrup consistency. Remove from heat.

Sangria Porcini Burgers:

Heat grill to medium high heat. Divide ground meat into six equal eight-ounce patties; season each burger with one-teaspoon kosher salt and one half-teaspoon black pepper. Coat the burgers evenly with extra virgin olive oil. Grill burgers 4 minutes per side, or to desired doneness. Top burgers with sangria reduction and Brie cheese. When cheese is melted, remove from grill and rest for 5 minutes. Drizzle hamburger buns with extra virgin olive oil, toast lightly on grill. Assemble burgers and top with 3 slices of bacon, sliced red onion, and chopped romaine.