RECIPES: Recipe Details
Caramelized Onion and Sun-Dried Tomato Burgers with a Cabernet-Porcini Sauce
You can't go wrong with caramelized onions and sun-dried tomatoes - these burgers are mouthwatering! The cabernet-porcini sauce really complements the burger. It's a simple recipe - simply delicious!
2 tablespoons Colavita olive oil
3 shallots, finely chopped
1 pound fresh porcini mushrooms, stems removed and sliced
1 tablespoon cornstarch
3/4 cup beef stock, chilled
1 cup Sutter Home Cabernet Sauvignon Patties: 2 tablespoons Colavita olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 pounds ground chuck
1 large egg, lightly beaten
1/2 cup Colavita oil-packed sun-dried tomatoes, drained and chopped
1/2 cup Italian-seasoned croutons, crushed
2 tablespoons freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for brushing grill rack
6 Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Cabernet-Porcini sauce, pour the olive oil into a small fire-proof skillet on the grill rack. Add shallots and mushrooms and sauté until soft, about 5 minutes. Whisk cornstarch thoroughly into the chilled beef stock and pour stock into the skillet. Stirring frequently, simmer for 10 minutes, or until stock thickens. Add wine and simmer for 10 minutes, or until reduced by half and desired consistency is met; remove from heat. To make the patties, heat the olive oil in a clean fire-proof skillet on the grill rack. Add the onion to the skillet and sauté until soft and lightly brown, about 5 minutes. Add garlic and sauté another minute. Remove from the heat and set aside. Combine the onion mixture, ground chuck, egg, sun-dried tomatoes, croutons, parmesan cheese, salt and pepper in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4-5 minutes on each side for medium-rare. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, place the patty and equal amount of the Cabernet-Porcini sauce. Add the roll tops and serve.
The recipe was inspired by a meatloaf I made for my husband the first time I ever cooked for him - it was a huge hit and he soon was requesting I make burger patties every time we grill!