Wine Varietal: Cabernet Sauvignon
1 lb beef ternderloin, cut into 1/4 inch cubes
2 lb ground sirloin
2 tsp salt
2 tsp pepper
2 tbsp olive oil
2-3 large tomatoes, cored, seeded and copped (2 c. chopped)
1 tsp salt
1/2 tsp pepper
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp cinnamon
1 tsp chicken bullion
1/2 lb fontina cheese, sliced for burgers
6 leaves butter lettuce
6 brioche buns
Mix meats, salt and pepper, chill. Remove from cooler and allow to sit at room temp 16 minutes prior to grilling.
Heat oil in saucepan over medium high heat coals, add tomatoes to saute. Add next five ingredients and move to cooler coals, lower heat to simmer, allow to reduce and thicken. After about 40 minutes add next two ingredients. Continue to simmer until thick and jam like. Should be shiny and slightly sweet, yet savory. This recipe should result in about 1/2c finished jam. Allow to cool.
Grill burgers to medium.
Assemble burgers, bun, burger, jam, cheese and lettuce leaves.