RECIPES: Recipe Details
Cambozola Burgers with Cabernet-Cherry Duxelles
In developing the ultimate burger recipe, I wanted to create a burger that perfectly blended unique yet complimentary flavors into one bold creation. In this recipe, the mushrooms act as a sponge soaking up the wine reduction while the cherries and onion bring subtle sweetness to the mixture. The bouillon helps enhance the natural beef flavor along with the seasoning provided by the Worcestershire sauce. The tangy orange zest combines well with the creaminess of the mayonnaise and the spiciness of the mustard. The sauce also compliments both the beef and the cherry-mushroom mixture. Finally, the Cambozola cheese helps give this burger its distinctive character while the watercress adds a bit of pepper and spice to the final creation. This is an easy recipe to make which is sure to win rave reviews from admiring family and friends.
1/3 cup mayonnaise
2 tablespoons Grey Poupon Dijon mustard
1 teaspoon freshly grated orange zest
2 tablespoons plus 1/3 cup Colavita Extra Virgin Olive Oil, divided (2 tbsp. for the Duxelles and 1/3 cup for rolls)
1 cup finely diced white onion
1 1/2 cups finely diced Crimini (Italian brown) mushrooms
1/3 cup diced dried bing cherries
2 cups Sutter Home Cabernet Sauvignon
2 beef bouillon cubes
2 pounds ground beef sirloin, chilled
1/4 cup Worcestershire sauce
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 ounces Cambozola cheese (Brie may be substituted), sliced into six equal portions with rind intact
6 4"x4" ciabatta sandwich rolls, split (4 1/2" round soft Kaiser rolls may be substituted)
3 cups loosely packed watercress leaves, stems discarded
12 (1/4-inch-thick) tomato slices cut from medium size tomatoes
Preheat a gas grill to high, or prepare a hot fire in a charcoal grill with a cover.
To make the sauce: Combine mayonnaise, mustard, and orange zest in a small bowl and set aside.
To make the Duxelles: Add 2 tablespoons olive oil to a large fireproof skillet. Place skillet on hot grill. When oil is hot, add the diced onion, mushrooms, and cherries. SautÃ© until mushrooms begin to brown and no liquid remains, about 6-8 minutes. Add wine and bouillon cubes. Cook until bouillon dissolves and wine nearly evaporates (about 10-15 minutes). Spread Duxelles onto a baking sheet and let cool to room temperature.
To make the patties: Combine beef, Worcestershire, rosemary, and Duxelles. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit the rolls.
Adjust grill to temperature medium high if using a gas grill or to medium-hot if using a charcoal grill. Brush the grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium. During final thirty seconds of cooking place cheese on top of burgers. Cover with lid to let melt.
Remove burgers from heat. Let patties rest on a baking sheet. Meanwhile, brush cut side of rolls with the remaining 1/3 cup of olive oil. Place rolls, cut side down, on grill to lightly toast.
To assemble the burgers: On the cut side of each roll bottom, spread some of the sauce, add 1/2 cup of watercress, a patty, and two tomato slices. Add roll tops, slice in half diagonally, and serve.
The busy home chef may prepare and refrigerate both the sauce and the Duxelles up to a day in advance.