Wine Varietal: Merlot
I have always been impressed with the French terrific steak hache served in French bistros and cafes. This is my variation on the theme. I think the Shitake red wine sauce, in the words of my favorite chef, “kicks it up a notch”.
Six Brioche type buns
3 tablespoons Plugra unsalted butter for toasted buns
1 1/2 pounds blend of grass fed twice ground 50% chuck shoulder and 50% top sirloin
6 tablespoon of frozen grated Plugra unsalted butter
3/4 cups grated yellow onion, sauteed in 3 tablespoons unsalted Plugra butter then cooled
1 1/2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon dried thyme
Red wine sauce.
Red Wine Sauce Recipe Ingredients:
2 tablespoon olive oil
1 pound shitake mushrooms stems removed.
2 shallot minced
1 cup Merlot Sutter Home
1 cup Kitchen Basics all natural Beef cooking stock
1 teaspoon dried thyme
2 tablespoons Dijon mustard
2 tablespoons cold unsalted Plugra butter
1/4 teaspoon salt and 1/8 teaspoon pepper (freshly ground)
Red Wine Sauce Directions
Melt butter with olive oil in skillet over medium heat.
Add mushrooms cook until their liquid has evaporated and they start to brown.
Add shallots. Cook slowly four to five minutes until soft.
Add merlot and thyme. Reduce by 1/2 over high heat. Add beef broth. Reduce by one half.
Remove pan from heat and whisk in mustard and cold butter.
Season with salt and pepper.
Place meat in cold metal mixing bowl with grated frozen butter, grated sauteed onions, salt & pepper, thyme and egg.
Blend vigorously by hand with very cold large metal spoon.
Form 6 patties and refrigerate for at least 15 minutes.
Brush patties with oil.
Add 1/8 freshly ground black pepper and 1/8 teaspoon finely ground sea salt to each.
Grill 4 to 5 minutes on each side on medium hot grill.
Place burgers in wine sauce for a moment.
Then spoon sauce over bottom of toasted buttered buns and place patties on bottom buns.
Spoon on more wine sauce.
Top with remaining bun half.