RECIPES: Recipe Details

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Carmen Burger

I have made an habit of pressing a variety of burgers, Cuban-style. It has made our passion for the hamburger grow, as we view every burger as a gourmet sandwich. New ingredients are added at any given meal. This burger was inspired by my wife's love for a good pink sauce and caramelized onions.

Ingredients 

Caramelized Onions
1 large sweet onion, halved and thinly sliced
3 teaspoons butter
1 clove minced fresh garlic
1 tablespoon brown sugar
Pink Spread
1 cup Marinara Sauce
1 cup Alfredo sauce
½ cup grated parmesan
½ cup mozzarella
Patties
2 pound ground sirloin
1 small sweet onion, diced
2 cloves garlic
1 tablespoon crushed red pepper
1/2 cup Sutter Home Merlot
1 cup fresh grated parmesan cheese
Salt
Freshly ground black pepper
6 bun-sized focaccia bread sections, sliced horizontally
2 tablespoons butter, melted
12 slices provolone cheese
12 slices prosciutto

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the caramelized onions, melt butter with garlic and brown sugar in a 10-inch nonstick skillet. Add onions and cook on grill (or stove) for 25-35 minutes, or until onions are carmlized. Remove the pan from the grill and set aside. To make the Pink topping, combine the marinara and alfredo sauces in a fire-proof saucepan, cover, and set aside. To make the patties, combine the sirloin, onion, garlic, Merlot, salt, black pepper, parmesan and crushed red in a large bowl. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the sauce back onto heat. Add parmesan and mozzarella cheese to melt and mix with sauce slightly. When the patties are cooked, remove from the grill, stacking to keep warm. To assemble the burgers, spread a generous amount of the sauce mixture on each side of the rolls. On each roll bottom, place two slices of prosciutto and a patty. Top with portion of the caramelized onions, and 2 provolone slices. Add top roll. Then place burger in a panini press (or, on the low heat of a grill with a weighted top, even a light pan will work). Allow cheese to melt evenly. Remove and serve.