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Elegant Nappa Noir Burger with Wild Mushroom Puree - Re-submitted

I entertain with burgers, and find they can even be elegant! This burger, with the wine, cream, mushrooms and ground sirloin really make a hamburger special. Your tastebuds will celebrate this burger.

Ingredients 

Wild Mushroom Puree:
3/4 cup Sutter Home Pinot Noir (also used in patties)
4 ounces cremini mushrooms, cleaned and chopped
2 ounces chanterelle mushrooms, rehydrated (soaked in water 8 hours) and chopped
2 ounces porcini mushrooms, rehydrated (soaked in water 8 hours) and chopped
1/3 cup yellow onion, minced
1 teaspoon fresh thyme
1 teaspoons salt (also used in patties)
2 teaspoons fresh garlic, minced (also used in patties)
1/2 cup heavy cream
1 cup Asiago cheese, grated
Patties:
2 pounds ground sirloin
2 teaspoons salt (also used in Wild Mushroom Puree)
1 teaspoon ground black pepper
1 teaspoon fresh garlic, minced (also used in Wild Mushroom Puree)
3 tablespoons Sutter Home Pinot Noir (also used in Wild Mushroom Puree)
3 tablespoons beef broth
vegetable oil, for brushing grill rack
6 ciabatta rolls, split
3 ounces pre-washed mesclun (salad greens)
6 slices (1 ounce each) Havarti cheese

Instructions 

Pre-heat gas grill on medium-high to about 400 degrees F. To make the Wild Mushroom Puree, add ¾ cup Sutter Home Pinot Noir, crimini, chanterelle and porcini mushrooms, onion, thyme, 1 teaspoon salt and 2 teaspoons garlic in a 2-quart fire-proof saucepan. Place pan on the grill rack, over direct heat and simmer 15 to 20 minutes, or until liquid is reduced to one-third it’s original volume. Remove from heat and stir in heavy cream. Set aside to cool, approximately 10 minutes. Add the Asiago cheese and puree the mixture with an immersion/stick blender in the saucepan, or pour the mixture into a food processor and puree until smooth. Set aside until ready to serve. To make the patties, combine the ground sirloin, 2 teaspoons salt, ground black pepper, 1 teaspoon garlic, 3 tablespoons Sutter Home Pinot Noir, and beef broth in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the rolls. Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover, and cook, each side 4 to 6 minutes, or until internal temperature reaches 160 degrees F. when tested with a quick-read thermometer. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a mound of mesclun (about ½ ounce), followed by a cooked patty on the bottom cut side of each roll. Place one slice of havarti cheese over each patty, and then spread 3 tablespoons of the Wild Mushroom Puree on top of the cheese. Add the roll tops and serve. Makes 6 burgers

Comments 

Please note that I used salt, Sutter Home Pinot Noir and garlic in both the mushroom puree and the patties.