RECIPES: Recipe Details

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Napa Harvest Burgers

These burgers hit the grill at the first hint of fall. A heat out by the pool or at a U.T. football game they are reminiscent of the fall with earthy mushrooms and an unexpected sweetness from the dried fruit.

Ingredients 

Wild Mushroom Caviar
1 pound assorted mushrooms such as cremini and shiitakes, stemmed, cleaned and coarsely chopped
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/3 cup finely chopped shallots
2/3 cup sour cream
1/8 teaspoon cayenne
½ teaspoon salt
Patties
2 pounds ground chuck
4 tablespoons Sutter Home Zinfandel
4 green onions, minced
3 cloves garlic, minced
2 tablespoons Grill Seasoning mix
½ cup finely minced dried fruit mix or a combination of dried fruits such as apples, peaches, apricots, raisins etc.
Vegetable oil for the grill
6 Foccacia rolls
2 cups mixed baby lettuce

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Mushroom Caviar, pulse the mushrooms in a food processor until finely chopped but not pureed. Place a medium heat-proof skillet on the grill. Add the butter and melt. Add the mushrooms, lemon juice and dill and stir well. Cook, uncovered, stirring often, until the mushrooms give off their juices and evaporate, about 6 minutes. Stir in the shallots and cook until softened, about 2 minutes. Remove from the heat and let cool completely. Transfer the mushroom mixture to a medium size bowl. Stir in the sour cream and red pepper. Season with salt. Cover and refrigerate until chilled, at least 2 hours or up to 2 days. To make the patties, combine the beef, zinfandel, green onions, garlic, steak seasoning mix and dried fruits. Mix until just combined through. Divide mixture into 6 equal portions. Shape each portion to fit the bun, making sure the patties are of equal thickness. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until just cooked through, about 5-7 minutes per side for medium. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread cut side of the rolls generously with the mushroom caviar. On each roll bottom place a generous portion of baby greens and the patty. Top with the top roll and serve. Makes 6 burgers