RECIPES: Recipe Details
Pomegranate glazed Beef Burger with Carmelized Fennel
Nice burger with the beef taste shining through. Covered with a pomegranate Zinfandel sauce and featuring the rich flavors of camelized fennel and the brightness of blood orange salsa.
2 whole medium fennel
¾ cup prepared mayonnaise
2 teaspoons Grey Poupon horseradish mustard
3 & ½ teaspoons salt, TOTAL
1 & 3/4 teaspoons fresh ground black pepper, TOTAL
sections of two medium blood oranges, (or other orange)
1/2 cup extra virgin olive oil, TOTAL
3 tablespoons fresh cilantro, chopped
2 teaspoons fresh minced garlic
3 Tablespoons Sutter Home Zinfandel wine, plus 1 & ½ cups
2 lbs. Ground beef with at leat 20 % fat to lean ratio
1 cup pomegranate juice
2 tablespoons, plus
¼ cup basalmic vinegar
about 1 Tablespoon cooking oil for grill
6 squarish shaped artisanal soft bakery buns
½ cup shaved Grana Padano Cheese
Cut off fennel “fronds” and chop 2 tablespoons of frond, place into small bowl, add mayonaise, mustard and ½ teaspoon each salt and pepper. Set aside, chill if possible. Chop orange, add 1 tablespoon olive oil, and cilantro, set aside, chill if possible. Prepare burgers, In medium bowl mix, 2 teaspoons of salt, 1 teaspoon black pepper, 2 teaspoons minced garlic, 3 Tablespoons wine, and beef, together gently and shape into 6 patties. Set aside. Heat grill to 400° and place large ovenproof skillet over grids. Add 1 & ½ cups wine, 1 cup pomegranate juice, and 2 Tablespoons balsamic vinegar. Simmer and reduce until thick, about ¾ cup, remove from heat. For camelized fennel. Cut off any bad areas from bulb and remove “core” Quarter bulb and separate pieces. Place pieces on top rack of grill or away from hottest flame. In small bowl mix with fork, ¼ cup vinegar, ¼ cup olive oil, 1 teaspoon salt. Baste balsamic sauce over fennel as it cooks. Grill and turn fennel until nicely caramelized about 10 or 15 minutes. Close grill in between. Remove fennel, sprinkle with ¼ teaspoon pepper and set aside. Brush grill with cooking oil and place burgers on hottest part of grill and cook 3 to 4 minutes per side, basting heavily with pomegranate sauce during last minute or so on each side. Cook until just barely pink in center. Split buns and brush with 3 tablespoon extra virgin olive oil . Grill oil side down until golden. To assemble. Spread both sides of buns with fennel mayo, top with caramelized fennel, burger, orange salsa, cheese and top bun. Serves 6.
Try to use buns that are both crusty and soft. If your oranges are very juicy, drain them a bit.