RECIPES: Recipe Details

Rate This Burger 
No votes yet

BELLISIMO VAN GOGH ARTICINI BURGER

The Vintage Van Gogh Articini Burger was so good I didn't think it could be topped. I was wrong.

Ingredients 

2 pounds ground skinless white turkey
1/4 cup sour cream
1/4 cup Mascarpone cheese
2 teaspoons anchovy paste
2 teaspoons crushed green peppercorns
1 teaspoon Dijon mustard
1 clove garlic, pressed
2 teaspoons fresh thyme leaves
9 canned artichoke bottoms, drain and pat dry, reserve 3 for patty mix
Salt (kosher) and pepper
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons unsalted butter
2 ounces dried porcini mushrooms, soaked and drained
1 shallot, diced
2 teaspoons dried parsley
1 teaspoon chopped fresh thyme
1/4 cup Sutter Home Chardonnay
Salt (kosher) and pepper
3 ounces crumbled Gorgonzola (or Stilton Blue Cheese)
1/4 cup mayonnaise
1/4 cup Mascarpone cheese
1 teaspoon Dijon mustard
1 teaspoon green peppercorns, crushed
6 good-quality hamburger buns, split (not too hard)
1 stick unsalted butter, melted
Vegetable oil, for brushing the grill
3/4 pound Vintage Van Gogh Gouda cheese*, sliced thinly

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the patties, place ground turkey in a large bowl. In a small processor place sour cream, Mascarpone, anchovy paste, green peppercorns, Dijon, garlic, thyme, three artichoke bottoms, and salt and pepper. Process until smooth and add to turkey. Combine until blended. Handle as little as possible. Shape into 6 balls. Press an artichoke bottom into each ball and form patties around artichoke, leaving part of the artichoke exposed. Make patties to fit the buns, loosely cover with plastic wrap, and set aside.

To make the Gorgonzola Cream Sauce, heat a large, heavy nonstick, fire-proof skillet on the grill. Place oil and butter in the pan and melt together. Add porcini mushrooms and shallots, and cook, stirring occasionally until the shallots are lightly browned. Stir in parsley, thyme, wine, salt, and pepper. Continue cooking about 5 minutes until the liquid has evaporated. Meanwhile, place Gorgonzola, mayonnaise, Mascarpone, mustard, and green peppercorns in a small food processor. Process until the mixture is smooth. Stir mushroom and cheese mixture together.

Brush the top and bottom (cut-side) of the buns with melted butter. Place on a dish and set aside.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until done to preference, about 5 to 7 minutes on each side. During the last 3 minutes of grilling, place cheese slices on each patty. Place the buns, cut-side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the Gorgonzola cream sauce on the bun tops, place on each burger and serve.

Comments 

*If Vintage Van Gogh Gouda is unavailable you may substitute Cream Havarti cheese but place on burgers only in the last 2 minutes of grilling.