RECIPES: Recipe Details
Ã¢â‚¬Å“The MagnificoÃ¢â‚¬Â a Cabernet Garlic Onion infused Burger
This burger was created when I was enjoying some Cabernet wine with some friends, and we wondered about elevating the enjoyment of the humble burger by bringing into a basic recipe some of the touches associated with a fine Osso Bucco flavor. "The Magnifico" is the result of trial and error, but all of it enjoyable.
2 -1/2 lb. ground round or chuck steak
1 cup fresh white bread crumbs
20 cloves garlic, minced
1 half sweet onion (Maui preferred), chopped fine
1/2 cup sun-dried tomatoes (marinated in oil in jar), chopped fine
1 large egg or two medium half bottle of Cabernet wine, or full if you sip while cooking
1/4 cup extra virgin olive oil coarse sea salt
freshly ground black pepper
6 slices Monterrey jack cheese, about
3/16 inch thick each
1-1/2 cup washed and dried arugula greens
6 large and 6 small onion rings
1 -1/2 cup chopped Roma (sweet) tomatoes, allow to drain excess juice in a sieve
6 Kaiser rolls mayonnaise as preferred
In a saucepan, pour two tablespoons of olive oil and heat to low-medium heat, until a bit of onion sizzles. Pour chopped onions and minced garlic and sautÃ© until golden and caramelized, then remove and set aside to cool. In a large mixing bowl, spread around the ground beef, bread crumbs, eggs, and balance of olive oil, then mix with hands or mashing tool until blended. Add sun-dried tomatoes and garlic-onion sautÃ© and mix to distribute evenly, adding salt and ground pepper to mix for some flavor prior to grilling. After all ingredients are mixed, dribble around cabernet wine over mix, about a half cup, and fold into mix until absorbed. Form into six fairly thick patties (slightly more than 1 inch), taking care not to compact too much, keep patties loose. Allow to sit in refrigerator for one hour to stabilize shape, then toss on grill and cook to medium but not more than medium well. While grilling, marinate with cabernet wine on both sides, pouring only on cooked side, allowing the wine to absorb and evaporate off the burger surface. Before burgers are ready, grill the 6 large and 6 small onion rings on the side. Top burgers with Monterrey jack cheese and allow cheese to melt. Set up the bottom of the Kaiser roll and spread layer of mayonnaise. Drop burgers with cheese on bottom bun, then lay one small and one large onion ring (grilled) on each. Spread the chopped and drained Roma tomatoes between the onion rings on each burger, using the rings to contain the tomatoes. Top with arugula greens and top of bun with spread of mayonnaise and serve.
Ideally served with a Cabernet wine slightly better then the one it is cooked with.