RECIPES: Recipe Details

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Berry Nutty Black Burger with Smoked Provolone Cheese

Acording tomy taste testers this slight revision of my Nutty Black Burger just takes it over the top!

Ingredients 

Burgers:
½ cup toasted black walnut pieces
2 ½ lbs of ground black angus chuck
4 TBS of seedless black berry jam
2 tsp  dijon mustard
2 TBS Sutter Home Merlot wine
½ tsp. Ground nutmeg
3 TBS chopped chives
½ cup of fresh black berries
Additional
seedless black berry jam for Basting Burgers as they Cook (aprox. ½ cup)
Colavita Olive Oil for brushing the grill racks
6 slices of Smoked Provolone Cheese – to melt over the burgers
6 Kaiser rolls from the bakery, split horizontally
6 tsp. Of Dijon Mustard
6 leaves of butter crunch or bib lettuce
6 tsp of seedless black berry jam

Instructions 

Step by Step Instructions – Burgers: Start the grill and preheat (15 mins) to a temperature of 450 degrees. Heat a small pan over high heat on the grill. Add the ½ cup black walnut pieces and toast to release the flavors & oils. Remove and set aside till you make the burgers. Turn off the grill. In a large bowl place the 2 ½ lbs of ground black angus chuck, 4 TBS of seedless black berry jam, 2 tsp  dijon mustard, 2 TBS Sutter Home Merlot wine, ½ tsp. Ground nutmeg, ½ cup toasted black walnut pieces. Chop 3 TBS of chives and add to the bowl. Then mix all the above ingredients well, then add in the ½ cup of fresh black berries. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks, baste with the additional ½ cup of seedless black berry jam & cover, cook another 3 to 4 mins. Flip burgers, baste with the additional ½ cup of seedless black berry jam, cover and cook 3 to 4 mins. Turn burgers to create grill marks, baste with the additional ½ cup of seedless black berry jam, cover & cook another 2 mins. Then For the last 2 mins. of cooking, place 1 slice of Smoked Provolone Cheese onto each burger to melt the cheese. Remove from heat. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Slice the Kaiser rolls horizontally, keeping tops with their partners. Place the bottom of the Kaise on the plate, spread each bottom with 1 tsp. Grey Poupon Dijon Mustard. Then top mustard with the Butter Crunch lettuce leaves. Top with the burger. Spread the top of the Kaiser with 1 tsp of seedless black berry jam. Place the lid of the Kaiser on top and serve. 2006 – ToniLee

Comments 

Enjoy!