RECIPES: Recipe Details

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Basel Burgers

These Basel Burgers were inspired by a family trip to Basel Switzerland. Cafes serve hot dogs on French Bread that is toasted from the inside out. Condiments are squirted into the bread and the hot dog is inserted. The crusty french bread keeps all the juices inside, making this a neat treat. The Basel burger is paired with a wine reduction sauce and rounded out with roasted shallots, mushrooms and demi glace. The Provencal herbs and blue cheese are reminescent of simple Bistro fare.

Ingredients 

4 shallots, peeled and halved lengthwise
2 tablespoons olive oil
1/8 teaspoon sea salt
3 grinds coarse black pepper
1 tablespoon Olive Oil
1 tablespoon butter
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced shallots
4 cloves fresh minced garlic
2 cups Sutter Home Cabernet Sauvignon
1 tablespoon olive oil
1 tablespoon butter
2 cups diced white mushrooms
1/8 teaspoon sea salt
3 grinds coarse black pepper
1 1/2 ounce Demi Glace Gold
1 1/2 lbs ground chuck, 80% lean
1 1/2 teaspoons sea salt
1/4 teaspoon coarse black pepper
2 teaspoons Herbs de Provence
2 tablespoons Sutter Home Cabernet Sauvignon
6 ounce crumbled blue cheese
olive oil for grill
6 French bread - demi baguettes (approximately 10")

Instructions 

For the Wine Sauce Place shallots in pocket of tin foil, drizzle with olive oil and season with sea salt and black pepper. Fold foil into a packet and place over medium heat on grill. Roast for 20 minutes until soft and carmelized. Chop and set aside. Place saucepan over medium high heat on the grill and add olive oil and butter. Saute carrots, celery and onions until browned and softened. Add minced garlic and cook for another 2 minutes, but do not brown the garlic. Add Cabernet Sauvignon and cook over grill until reduced to 1 cup (about 20 minutes). Strain wine reduction and discard vegetables. Set wine aside. Heat olive oil and butter in saute pan until butter foams. Add mushrooms and season with salt and pepper. Saute mushrooms until browned. Stir in wine reduction and roasted shallots. Whisk in demi glace. Keep warm on upper grate of grill. Basel Burgers Combine ground beef with salt, pepper and Herbs de Provence in large bowl. Add two tablespoons Cabernet Sauvignon. Mix gently with a fork. Divide beef into 6 equal portions. Form each portion into a log shape and roll out between plastic wrap to a rectangle 4" by 9". Sprinkle crumbled blue cheese over beef and roll pinwheel style in the plastic wrap. Compress burgers and refrigerate until wine sauce is finished. Oil grill with olive oil and grill burgers over medium high heat until browned and internal temperature reaches 150 degrees on instant read thermometer. Prepare Baguettes Slice 1/2" off the end of each baguette and using a long serated knife, hollow out the inside of the baguettes to form a pocket for the burgers. Boil 1 cup water over high heat on grill in whistling tea kettle. Place each baguette over kettle vent and steam for 10 seconds until moist and warm (do not let the baguette over steam or it will be soggy). Grill baguettes over medium heat until lightly browned and crispy. Assemble Spoon Wine Sauce into each baguette. Push Basel Burgers into the baguette until just the tip is exposed and sauce oozes to the top of the baguette. Wrap in a napkin to serve.

Comments 

The best part is the last bite where the sauce, the blue cheese and the beef juice soak into the bread.