RECIPES: Recipe Details
Beef It Up Burger with Roasted Poblano Pepper and Noir Sauce
In Oregon we have an abundance of berries. Wild blackberries grow everywhere. I developed this burger sauce with blackberries and Pinot Noir. The slight sweetness goes well with the roasted Poblano pepper and the beef patty.
3 Poblano chilies
2 cups fresh or frozen blackberries
1/4 cup plus 1 tablespoon Home Pinot Noir wine, divided
1/4 cup currant jelly
2 tablespoons cold butter
1/4 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pound ground beef
2 teaspoons steak seasoning
1 teaspoon Tabasco sauce
6 hamburger buns, split
6 butter lettuce leaves
3 avocados, peeled and cut into slices
Preheat gas grill on high.
Place Poblano chilies on grill and cook until charred on both sides, about 10-15 minutes.
Place peppers in a plastic bag and seal. Let steam for 20 minutes. Remove from bag and peel peppers. Cut peppers in halves and remove stem and seeds. Set aside.
In a fire-proof frying pan combine blackberries, 1/4 cup Pinot Noir and currant jelly. Place pan on grill and cook until berries are soft, about 5 minutes. Remove from heat and press through a sieve. Discard seeds and return liquid to pan. Cook until liquid is reduced to 1 cup, about 3-5 minutes. Whisk in cold butter until melted. Combine 1 tablespoon Pinot Noir with cornstarch. Add to sauce and cook for 1 minute. Season with salt and cayenne pepper. Remove from grill. Set aside.
Combine ground beef with steak seasoning and Tabasco sauce. Form into 6 patties to fit the buns.
Grill patties on medium hot grill until done, about 4-6 minutes per side.
To assemble burger, spread a small amount of Noir sauce on bottom bun. Add lettuce leaf, avocado slices, beef patty, pepper halves and some more sauce. Place top bun on burger and serve.
This burger is a celebration of the all beef patties. It needs nothing else than a few good condiments.