RECIPES: Recipe Details

Rate This Burger 
No votes yet

Daube de Provence Burger

Traditionally these ingredients are used in a stew, however I thought that modified slightly, they would make a very good burger. I hope it is one that you will enjoy too!

Ingredients 

Fresh Orange Aioli
1 Medium Navel Orange
2 Large Garlic Cloves, pressed
1 Tablespoon GREY POUPON® Mild and Creamy Dijon Mustard
1 Cup Mayonnaise
Patties
5 ounces Steakhouse Seasoning Beef Jerky
1 Cup chilled Sutter Home White Merlot
2 Tablespoon Herbes de Provence
3 Large Garlic Cloves, pressed
1 small onion, minced
1/4 Cup COLAVITA® Balsamic Vinegar
1 Tablespoon GREY POUPON® Mild and Creamy Dijon Mustard
1 Tablespoon Anchovy Paste
1 Cup Shredded Parmesan Cheese
2 Pounds Ground Sirloin
Vegetable Oil, for brushing on the grill rack
6 Whole Wheat English Muffins split
6 ½ inch thick Slices Beefsteak Tomato
6 Ounces Mache, divided into six equal portions
12 Slices Avocado

Instructions 

Preheat a gas grill to medium. To Make the Aioli, finely grate rind of orange, then juice the orange. In a mini food processor, combine the orange zest, orange juice, garlic, and mustard and pulse to combine. Add the mayonnaise and process until smooth. Scrape the aioli into a bowl, cover and set aside. To Make the Patties In a food processor finely grate the jerky. In a large bowl combine jerky, wine, Herbes de Provence, garlic, onion, vinegar, mustard, anchovy paste, and cheese. Mix well and place in refrigerator allowing to marinate for at least 15 minutes. Add the sirloin. 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 rolls. Press your thumb gently into the center of each patty leaving a small indentation, this will fill in during cooking and keep the patties flat. When the grill is ready, brush the grill rack with oil. Place the patties on the rack in the middle, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, Place the muffins, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the Aioli over each muffin bottom. Top each bottom muffin with a patty, tomato slice, mache, and avocado. Add the muffin tops and serve. Makes 6 burgers