RECIPES: Recipe Details
Pepper Jelly Patties
Lately I've been incorporating jalapeño pepper jelly in various recipes and discovered the jelly compliments the flavor of beef.
3/4 cup chopped fresh spinach (loosely packed)
2 tablespoons diced sweet yellow onion
1/3 cup jalapeño pepper jelly
1/4 teaspoon ground black pepper
2 pounds ground chuck beef
3 large mushrooms thinly sliced
2 tablespoons Sutter Home Cabernet Sauvignon
1/2 cup diced fresh red pepper
1/4 cup diced fresh chives
1 tablespoon butter
6 cornmeal topped Kaiser sandwich buns
2 tablespoons softened butter
1/3 cup sour cream
6 slices (4 ounces total) Monterey Jack cheese
1 tablespoon vegetable oil (for grill rack)
Preheat gas grill to 375 degrees.
In a large bowl, mix the spinach, onion, jelly, and black pepper. Blend in the beef. Make patties by shaping 1/6th of the meat mixture into a ball then forming meat ball into a 4 ½ inch round patty. Repeat with the remaining meat mixture forming 6 patties. Set patties on a tray lined with wax paper. Cover patties with wax paper and set aside.
Form two separate trays from two 9 x 12 inch sheets of Reynolds non-stick foil. Fold each foil sheet in half to 9 x 6 inches. Double fold the edges of each sheet up in 1/2 inch folds to form an outer lip constructing each sheet into a 4 x 6 inch tray. Place the mushrooms and Sutter Home Cabernet Sauvignon in one of the foil trays. Place the red pepper, chives and the 1 tablespoon butter in the other foil tray. Set trays aside.
Spread each cut side of the Kaiser buns with the 2 tablespoons softened butter, dividing butter evenly. Return buns to their wrapper to keep fresh. Set aside.
Brush the vegetable oil onto grill rack. Place the 6 patties on the oiled rack. Close cover and grill patties for 8 minutes. Turn patties. Place the two filled foil packets to the outer edge of grill rack. Close cover and cook 8 minutes. Toss contents of each foil packet to ensure even cooking. Place buns, buttered side down, to the outer edge of grill rack to toast. Close grill cover and cook for approximately 2 minutes, watching buns closely so as not to burn. Turn patties over again. Place the mushrooms on top of the 6 patties, dividing mushrooms evenly. Place 1 slice of cheese over the mushrooms on each patty. When lightly toasted, remove buns to a serving tray. Remove the cooked peppers and chives and stir into the sour cream in a small bowl. Close grill cover to allow cheese to melt on patties. Meanwhile, spread the toasted side of each top bun with the sour cream mixture. Set aside with sour cream sides facing up.
Build the Pepper Jelly Patties by placing a grilled patty onto each bottom bun. Top each patty with a prepared top bun. Serves 6.
Enjoy the Pepper Jelly Patties hot off the grill, but be prepared for unexpected guests as the aroma wafts through your neighborhood and lures the neighbors to your dinner table.