RECIPES: Recipe Details

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Nutty Black Burger with Smoked Provolone Cheese

Ingredients 

Burgers:
½ cup toasted black walnut pieces
2 ½ lbs of ground black angus chuck
½ cup of fresh black berries
4 TBS of seedless black berry jam
2 tsp Grey Poupon dijon mustard
2 TBS Sutter Home Merlot wine
½ tsp. Ground nutmeg
3 TBS chopped chives
Additional seedless black berry jam for Basting Burgers as they Cook (aprox. ½ cup)
Colavita Olive Oil for brushing the grill racks
6 slices of Smoked Provolone Cheese – to melt over the burgers
6 Kaiser rolls from the bakery, split horizontally
6 tsp. Of Grey Poupon Dijon Mustard
6 leaves of butter crunch or bib lettuce
6 tsp of seedless black berry jam

Instructions 

Step by Step Instructions – Burgers: Start the grill and preheat (15 mins) to a temperature of 450 degrees. Heat a small pan over high heat on the grill. Add the ½ cup black walnut pieces and toast to release the flavors & oils. Remove and set aside till you make the burgers. Turn off the grill. In a large bowl place the 2 ½ lbs of ground black angus chuck, ½ cup of fresh black berries, 4 TBS of seedless black berry jam, 2 tsp Grey Poupon dijon mustard, 2 TBS Sutter Home Merlot wine, ½ tsp. Ground nutmeg, ½ cup toasted black walnut pieces. Chop 3 TBS of chives and add to the bowl. Then mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks, baste with the additional ½ cup of seedless black berry jam & cover, cook another 3 to 4 mins. Flip burgers, baste with the additional ½ cup of seedless black berry jam, cover and cook 3 to 4 mins. Turn burgers to create grill marks, baste with the additional ½ cup of seedless black berry jam, cover & cook another 2 mins. Then For the last 2 mins. of cooking, place 1 slice of Smoked Provolone Cheese onto each burger to melt the cheese. Remove from heat. Slice the Kaiser rolls horizontally, keeping tops with their partners and lightly toast the buns. Remove from heat and prepare to plate your burgers. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place the bottom of the Kaiser on the plate, spread each bottom with 1 tsp. Grey Poupon Dijon Mustard. Then top mustard with the Butter Crunch lettuce leaves. Top with the burger. Spread the top of the Kaiser with 1 tsp of seedless black berry jam. Place the lid of the Kaiser on top and serve. 2006 – ToniLee M. Monteparte

Comments 

Enjoy!