RECIPES: Recipe Details

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Coq au Vin Burgers with Balsamic Glazed Onions

Our family's favorite winter meal, Coq au Vin was the inspiration for one of our new favorite summer burgers. Using similar techniques to develop the deep, rich flavors found in hours of cooking, this burger is moist, tender and simple, the perfect way to celebrate an elegant summer meal !

Ingredients 

For patties:
Vegetable oil to oil grill
5 slices of hickory smoked bacon cut into thirds
½ cup finely chopped shallots
2 large cloves of garlic minced
½ cup finely chopped Baby Bella mushrooms
2 cups Sutter Home Cabernet Sauvignon wine
2 large bay leaves
¼ cup + 1 tbsp fresh thyme leaves, stems removed
2 tsp tomato paste
1 tsp Worchestershire sauce
1 tbsp butter cut into 6 small pieces
2 tsp freshly ground pepper, 1 tsp for patties, 1 tsp for glaze for onions
1 teaspoon salt
1 ½ lb ground turkey (not ground turkey breast)
for Balsamic glazed onions:
2-3 large Vidalia onions (size of onion and thickness of slice will determine quantity of onions needed), sliced to create 6 slices; optimal slice slightly less than ¼” thick sliced lengthwise
2 tbsp Colavita Balsamic vinegar
for toast:
6 French bread rolls (large enough to accommodate a 3-4” patty, not dinner rolls)

Instructions 

Directions: To make patties: Oil the grill. Heat a fireproof skillet over medium high heat on gas grill. Place bacon in pan, separating slices from each other to allow maximum contact with heated surface. Cook bacon in medium saucepan on medium high heat for 5 minutes until lightly crispy. Stir as needed, flipping bacon over to assist in cooking. Remove from heat and cool on paper towels for approximately five minutes. Add shallots, garlic and mushrooms and cook another 4 minutes. Chop or break apart bacon into small pieces and return to pan. Add wine, stirring to remove browned bits on bottom of pan. Add bay leaves and thyme and cook for 5 minutes over medium heat. Add tomato paste and cook for another 10 minutes over medium heat, stirring occasionally. Remove from heat. Remove solids (garlic, shallots, bacon, bay leaves) and strain leaving juice. Discard bay leaves. Place bacon and vegetables in large bowl to cool, separating cooking liquid from solids Remove 6 tbsp of liquid and set aside in a small bowl to use in preparing glaze for onions. To the vegetables, add worchestershire sauce then butter. Stir until butter is melted. Set aside to cool for approximately 20 minutes. Add pepper and salt and stir until combined. Once cooled, add ground turkey. Lightly combine all ingredients until mixed, but do not overmix. Form six equally sized patties in dimensions that will fit neatly within dimensions of bread. Set aside while preparing the grilled onions and toast. For toast: Slice rolls lengthwise and toast cut sides down over medium heat for approximately 1 minute until lightly browned. Set aside. For Balsamic Glazed Onions: To make glaze, combine reserved liquid from earlier preparation of patties in small bowl with balsamic vinegar. Add 1 tsp freshly ground pepper. Stir to combine. Coat one side of each slice of onion and place glazed side down on a gas grill over medium high heat. Cook for approximately 3 minutes on side then flip to other side. Spoon remaining glaze over onions and cook for another 4 minutes until onions are soft and fully cooked. Remove from grill and keep warm by placing on a plate covered with foil. To cook the patties: Brush the grill rack with olive oil. Increase the grill heat to medium high. Place the patties on the rack, cover, and grill until browned on the bottoms, approximately 6 to 7 minutes. Flip the patties over and continue grilling until done, about 8 to 9 minutes longer. Before removing from heat, patties should have an internal temperature of 165 degrees F for optimal safety. To assemble: Place bottom of roll onto place. Place one slice of onion on toast and top with patty. Top with remaining portion of roll and serve immediately. Makes 6 burgers