Wine Varietal: Cabernet Sauvignon
1 head garlic, top cut off
2 tbsp olive oil
1 sprig thyme, leaves removed
2 cups olive oil mayonnaise-I use Kraft
1 cup Baby Portabella mushroom, diced
1 cup Vidalia onion, minced
¼ cup Cabernet Sauvignon
2 cloves garlic, grated
2 tsp dry mustard
1 ½ tsp kosher salt
1 tsp fresh grated pepper
2 lbs ground sirloin
4 fresh red peppers, roasted and seeded
Oil spray, for grill
6 romaine heart leaves
6 slices smoked Gouda
6 fresh Ciabatta rolls
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make mayonnaise, cut the top of the head of garlic, drizzle with olive oil, sprinkle with thyme and wrap in foil. Place on the grill, cover and roast for 35 to 40 minutes. Remove from grill and cool. Squeeze garlic cloves into a bowl and mash with a fork. Fold into mayo. Refrigerate.
To make patties, in a large bowl mix portabella mushrooms, Vidalia onion, cabernet, garlic, mustard, salt and pepper. Gently mix in beef. Shape into 6 patties. Set aside.
Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and cut the peppers in half. Set aside until ready to assemble burgers.
Spray the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side. Place the cheese on the burgers the last three minutes of grilling. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble burgers, spread the roasted garlic mayo on the cut side of bun bottom. Top with romaine leaf, followed by patty. Place slice of red pepper on top of patty then top with a bun top, enjoy.