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Beef Burgundy Burger with Green Bean Slaw

When I prepare Beef Burgundy for my family, it is usually limited to fall/winter. They love the wine, bacon, and mushroom flavors but it just seems too heavy for the summer. The Beef Burgundy Burger gives us the opportunity to enjoy the flavors of beef burgundy while adding a lightness/freshness with the Green Bean Slaw to create a summer meal. Bon appetit.


Vegetable oil for oiling the grill. 4 tablespoons of Colavita extra virgin olive oil, (2 tablespoons for the slaw and 2 tablespoons for the burgundy base)
2 cups of fresh green beans, julienne (cut in 2-3 inch long pieces, then slice lengthwise to halve and then slice lengthwise again to quarter)
1 ¼ cup sweet onion ,( ½ cup thinly sliced for the slaw and ¾ cup finely chopped for the burgundy base)
2 ¼ teaspoons of freshly ground black pepper,
(1/8 teaspoon for the slaw
2 teaspoons for the burgundy base, and 1/8 teaspoon for the glaze )
2 ½ teaspoons minced garlic,
(1/2 teaspoon for the slaw and 2 teaspoons for the burgundy base) 1 cup of fresh red pepper, julienne (thinly sliced, 2-3 inches long)
4 teaspoons of Colavita Balsamic Vinegar, (3 teaspoons for slaw and 1 teaspoon for the burgundy base)
5 slices hickory smoked bacon
3/4 cup of finely chopped portabella mushrooms,
2 teaspoons minced rosemary
¾ cup Sutter Home Cabernet Sauvignon, (½ cup for burgundy base and ¼ cup for glaze)
9 teaspoons of tomato paste, (8 teaspoons for the burgundy base and 1 teaspoon for the glaze)
2 teaspoons of Worcestershire sauce, (1 teaspoon for the burgundy base and 1 teaspoon for the glaze)
½ teaspoon of salt Loaf of French bread, 1 – 24” loaf or 2 – 12” loaves
2 pounds of ground chuck beef


Brush vegetable oil on the grates of the grill. Preheat a gas grill to medium heat. If using a charcoal grill, get coals to medium high heat. When cooking the slaw and glaze on a charcoal grill, set skillet and sauce pan to the side on the grill with less direct heat when cooking. Green Bean Slaw: Set a 10 inch, fireproof skillet on the grill. Add to the skillet, 2 tablespoons of Colavita extra virgin olive oil, after about 30 seconds add 2 cups of julienned green beans, ½ cup of thinly sliced sweet onion, and 1/8 teaspoon ground pepper. Saute for approx. 6-7 minutes till green beans are tender and onions are translucent. Add ½ teaspoon of minced garlic and 1 cup of julienned red pepper. Saute for 1 minute more. Remove from the heat/grill, transfer to a bowl, add 3 teaspoons(1 tablespoon) of balsamic vinegar to the cooked green bean/red pepper slaw. Toss well. Set aside slaw, till ready to top the finished burger. Use the skillet for the next step, no need to clean it. Burgundy Base: Take the same fire proof skillet and place on the grill. Cook bacon till done, not overly crisp, approx. 5-7 minutes. Place cooked bacon on paper towels, set aside. Discard the bacon drippings, wipe the skillet with a paper towel. Place the same skillet back on the grill. Add 2 tablespoons of Colavita extra virgin olive oil. Add ¾ cup of the finely chopped onions and ¾ cup of the finely chopped portabella mushrooms. Sauté till onions are translucent, approx. 4 minutes. Add 2 teaspoons of minced garlic and sauté for 30 seconds. Add 2 teaspoons of minced rosemary, ½ cup of Sutter Home Cabernet Sauvignon and 8 teaspoons of tomato paste. Stir and simmer till thickened approx. 4 minutes. Remove from the heat. Transfer to a large mixing bowl. Add to the cooked mixture, 1 teaspoon of Colavita balsamic vinegar, 1 teaspoon of Worcestershire sauce, 2 teaspoons of freshly ground pepper and 1/2 teaspoon of salt. Mix well. Set aside, to be used when making the burgers. Glaze: Mix well in a small fire proof sauce pan: 1/4 cup of Sutter Home Cabernet Sauvignon, 1 teaspoon tomato paste, 1 teaspoon Worcestershire sauce and 1/8 teaspoon of ground pepper. Set on grill and cook over medium heat till reduced to approx. 1/8 cup (2 tablespoons), about 4-5 minutes. Reserve till burgers are ready to be glazed. Bread/Buns: Slice a loaf of French bread into 6- 4 inch wide sections. Cut each section in half to create a bun. Set aside. Burgers: Increase grill heat to medium high heat. Crumble/tear apart the 5 slices of bacon and add to the large mixing bowl containing the burgundy base. Add 2 pounds of the ground chuck beef and gently combine with your fingers. Form 6 patties approx. 1 inch thick by 4 inches. Place the patties on the grill and cook approx. 5-6 minutes on 1 side. Flip the patties and brush the cooked side with the reserved glaze. Cook approx. another 5 minutes. Internal burger temperature should be 160 degrees F. Flip the cooked burger and brush with the glaze. Flip and grill for 20-30 seconds more. Set burgers aside on indirect heat while French bread/buns are being grilled. Grill the 2 non-crust sides of the French bread till golden brown approx. 1 minute. Place the bottom half on a platter. Place the cooked burger on the bottom half of French bread. Top with 1/6 of the green bean slaw. Place the top half of French bread on the green bean slaw and serve.