RECIPES: Recipe Details
PACIFIC NORTHWEST BURGER WITH WINE BRUSSEL SPROUT SALAD, GARLIC ORANGE MAYONNAISE, and GRUYERE CHEESE
I made this burger using Pacific Northwest grown Brussels sprouts and Cranberries from my own neck of the woods. Being from Washington State, I decided to create a burger using local ingredients. I think I have perfected the Wine Brussels Sprout Salad that adds a little crunch to my burger while the Garlic Orange Mayonnaise compliments the salad. My burger has little gems of pancetta that add a saltiness while the cranberries add the sweetness. Enjoy this one of a kind burger from the Pacific Northwest.
Wine Brussels Sprout Salad:
1 teaspoon Colavita Extra Virgin Olive oil
4 ounces paper-thin pancetta, coarsely chopped
2 garlic clove, minced
1/2 teaspoon fresh thyme, removed from stems
2 Tablespoons Sutter Home Sauvignon Blanc
1/2 teaspoon kosher salt, for the boiling water
1/2 pound Brussels sprouts, trim stems, remove yellow leaves, coarsely chopped, preferably by hand
1/3 cup Sutter Home Sauvignon Blanc
1/8 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
3/4 cup dried cranberries
1/3 cup almond slivers, toasted
Garlic Orange Mayonnaise:
1 1/4 cups Mayonnaise
1/4 cup heavy cream
2 Tablespoons sour cream
1 Tablespoon fresh orange juice
1 teaspoon orange zest
3 Tablespoons orange marmalade
2 garlic clove, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
2 1/4 pounds ground chuck (80/20)
1/4 cup Sutter Home Sauvignon Blanc
1/3 cup shallots, minced
2 teaspoons Kosher salt
1 teaspoon ground black pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.
6 slices of Gruyere Cheese, each 1/4 inch thick. (If you can't find Gruyere, use Swiss cheese in its place.)
6 Brioche buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a small fireproof skillet on the rack.
To prepare the pancetta, heat the olive oil in a small skillet over medium-high heat. Add the pancetta and sauté for 3 minutes. Add the garlic and continue to sauté for 4 to 6 minutes until the pancetta is done. Remove from heat and spritzed with two tablespoons of Sauvignon Blanc and fresh thyme. Stir together and set to the side and let cool to room temperature.
To toast the almond slivers, place in a small pan over medium heat for 3 to 5 minutes and stir frequently. Remove immediately when they start to turn brown. Let cool and set to the side.
To prepare the Brussels sprouts, trim the stems, remove yellow leaves and coarsely chop the Brussels sprouts. In a large pot bring 4 quartz of water with 1/2 teaspoon salt to a boil. Add the chopped Brussels sprouts and blanch for 2 to 4 minutes. Drain the Brussels sprouts and immediately add to an ice water bath. Let cool in the ice bath for 5 minutes. Add the cooled Brussels sprouts to a salad spinner, spin until dry. In a large bowl add the Brussels sprouts and spritzed with Sauvignon Blanc. Season with the salt and pepper. Next gently add in the pancetta, dried cranberries and toasted almond slivers. Gently toss together and set aside in a refrigerator.
To make the Garlic Orange Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, sour cream, orange juice, orange zest, orange marmalade , garlic, salt and ground pepper until smooth. Set aside in a refrigerator.
To prepare the patties, In a large bowl, place the chuck, Sauvignon Blanc, shallots, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties with a thumb dimple in the center of each patty and refrigerate until ready to grill.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of Gruyere cheeses on top of each patty. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.
To assemble the burger, slather the bottom toasted side of the buns with some of the Garlic Orange Mayonnaise and add the patty. On top of each patty pile a handful of the Wine Brussels Sprout Salad and a large dollop of the Garlic Orange Mayonnaise. Add the toasted bun top with wooden skewers and serve immediately.
Makes 6 burgers.