RECIPES: Recipe Details

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California Cabernet Grill

This easy twist on an old favorite relies on high quality fresh condiments in a subtle combination for a great taste treat.

Ingredients 

Prepare the meat patties
1. Three bottles Sutter Home Cabernet (750ml)Reserve 1/2 cup for topping
2. 24 ounces (1/12 LB) ground beef 12-15% fat
3. 6 ounces (3/8) lb.sausage
4. 6 tsp. Dijon® Mustard
5. 1 Medium yellow onion (6 T chopped for meat) slice the rest in topping
6. 1 1/2 tsp. salt for meat, plus ½ tsp. for topping
7. 1 tsp. ground black pepper for meat, plus ¼ tsp. for topping
8. 1/2 tsp. Red pepper flakes
9. 1 tsp. Ground Oregano
10. 1 T. Worcestershire sauce
11. 6 tablespoons crumbled blue cheese applied after turning meat on grill The Topping
12. 2 Tablespoons Colavita™ Extra Virgin Olive Oil remaining portion of medium fresh yellow onion sliced
13. 2 Cloves Fresh Garlic pressed or chopped fine
14. 2 cups fresh sliced mushrooms Add remaining ½ tsp. salt and ¼ tsp. ground black pepper 1/2 cup Sutter Home Cabernet
15. 12 California avocado slices, two on each plate as served
16.6 grilled Orowheat potato hamburger buns (split)

Instructions 

To prepare six hamburger patties: Start with three bottles of Sutter Home Cabernet (750ml) Open all three of the Sutter Home™ Cabernet bottles and pour for the chef and guests to enjoy while preparing the meal. Thoroughly mix ground beef in a large bowl (the meat to fat ratio is important to the taste, 12-15% fat ground beef with a very lean pork sausage, Jimmy Dean® is a very lean sausage.) Add the Mustard, chopped fresh onion, salt, pepper, red pepper flakes, oregano, and Worcestershire sauce. The mixture of ground beef and sausage is at four parts beef one part sausage. 4/5 beef 1/5 sausage. Knead until all ingredients are thoroughly mixed. Shape into six patties, each will be 5 ¼ ounces (1/3 pound.) When finished shaping, use your thumb to indent on top of the patty a reservoir for the crumbled blue cheese to be added after turning. Prepare the topping ingredients and heat skillet before placing burgers on grill. Just as you complete topping ingredient preparation and heat skillet, place patties on a medium heat grill and cook to a safe internal temperature (USDA recommends not less than 160F) equally on both sides. Start with “reservoir” side down. After turning burgers, add 1T crumbled Blue Cheese to each “reservoir” to allow melting as the burgers finish Refill guests wine glasses with Sutter Home Cabernet as needed. Heat Colavita™ Extra Virgin Olive oil in a 12” frying pan. After oil is hot, sauté onions, garlic, & mushrooms until soft. Add 1/2 cup Sutter Home™ Cabernet wine & continue uncovered on low to medium heat until “reduced” to a thick consistency. Set aside for use as a topping. After removing meat from grill, place on a grilled bun bottom. Add the reduced onion, mushroom, & cabernet sauce on top of each patty. For the carb conscious it is still a great tasting burger and you get all the great flavor without the bun. Serve with slices of fresh California Avocado Refill chef and guest wine glasses with Sutter Home™ Cabernet Sauvignon and serve with your favorite choice of Kettle™ & Synder’s of Hanover™ chips and pretzels. Bon appetite

Comments 

Presented by Ruth  still sharing old family recipes at age 82