RECIPES: Recipe Details

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"Five Lilies" Sirloin Burgers (With Tomato & Red Onion Salad on Garlic Bruschetta)

The "Five-Lilies" in the name of this recipe relate to shallots, red onions, leeks, chives and garlic, all members of the lily or allium family; all perennial bulbous plants.


For Napa Valley Marinade & Dressing:
3 tablespoons Sutter Home Zinfandel
2 tablespoons red wine vinegar
1 small clove garlic, peeled, quartered
1 teaspoon finely chopped fresh oregano leaves or 1/3 teaspoon dried
1/8 teaspoon kosher salt
2 pinches freshly ground black pepper
6 tablespoons good quality extra-virgin olive oil, such as Colavita For Sirloin Patties:
2 1/2 pounds coarsely ground sirloin with at least 15% fat
2 tablespoons minced shallots
2 tablespoons minced red onion
2 tablespoons leeks, thoroughly cleaned, root ends trimmed,(white part only), minced
2 tablespoons finely chopped chives
2 large cloves peeled garlic, minced
1/4 cup Sutter Home Zinfandel
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
For Tomato & Red Onion Salad:
1 cup seeded, finely chopped plum or vine tomatoes
1/2 teaspoon kosher salt, plus additional as needed for seasoning 1/3 cup finely chopped red onion
1 clove peeled garlic, minced
1/2 teaspoon finely chopped fresh oregano leaves or 1/8 teaspoon dried
Freshly ground black pepper to taste
Additional Ingredients:
Extra-virgin olive oil, such as Colavita for brushing on the grill rack  12 slices sourdough bread, approximately 5-inches in length x 3-inches wide x 3/4-inches thick
6 ounces Maytag blue cheese
2 large peeled garlic cloves, halved crosswise on a diagonal
3 cups shredded crisp iceberg lettuce


Prepare a medium-hot fire in a charcoal grill with a cover for direct heat cooking. Combine Napa Valley marinade by whisking Zinfandel, red wine vinegar, garlic, oregano, salt and pepper together in a small bowl. Drizzle in oil, whisking constantly; set aside. To make the patties, spread the ground sirloin out in a large shallow pan. Sprinkle evenly with shallots, red onions, leeks, chives, Zinfandel, and salt and pepper. Handling the meat as little as possible to avoid compacting it, lightly mix together well. Divide the mixture into 6 equal portions and form the portions into patties to fit the slices of bread. Place in single layer, in large shallow glass dish. Whisk and pour 1/2 cup of the marinade and dressing over the patties, turning to coat each patty completely. Reserve remaing marinade and dressing (about 3 tablespoons) for the tomato salad and shredded lettuce. Set patties aside, turning once, 30 to 60 minutes. While patties marinate, prepare salad. In a large colander, toss the tomatoes with the 1/2 teaspoon of salt, and allow to drain for 10-15 minutes. Lightly pat dry with paper towels and place in a 2-cup bowl. Gently combine with red onion, garlic, oregano and freshly ground black pepper to taste. Toss together with 2 tablespoons of the reserved marinade and dressing mix. If desired, taste, and adjust salad with additional salt to taste. When the grill is ready, brush the grill rack with olive oil; remove the patties from marinade,(remove garlic quarters and discard) and place on pre- pared grill rack. Cover, and cook 5-7 minutes on each side for medium cooked patties, or to desired doneness, occa- sionally brushing with the marinade for the patties, then discard marinade. During the last few minutes of cooking the patties, lightly brush both sides of the bread slices with olive oil, covering completely. Place on the outer edges of the grill rack to toast lightly, turning once, about 1 minute each side. While they toast, top each patty with an equal portion of the blue cheese to warm. Remove toasts from grill rack; rub one side of each toast with cut garlic cloves. To assemble the burgers, toss lettuce with remaining reserved marinade and dressing mix. Arrange 1/2 cup of lettuce over bottom of 6 toasts (garlic rubbed side up); top each with a burger. Spoon an equal portion of the salad over each burger; cover with remaining toast tops, (garlic-rubbed side down.) If desired, halve burgers on a diagonal and serve immediately. Makes 6 burgers.


"WARNING! This burger can become addictive; eat in moderation!"