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Prime Rib Burger with a Wine reduction & Horseradish/Cilantro Aioli

After I made a beef/lamb burger, my wife challenged me to come up with another specialty burger. I came up with this idea based on her love of prime rib.

Ingredients 

For The Patties:
2 pounds of ground boneless prime rib
2 teaspoons of salt
2 teaspoons of black pepper
3 cloves of minced garlic
1 teasppon of chopped thyme
3 teaspoons of chopped rosemary
For The Toppings:
2 cups of Sutter Home Merlot
2 tablespoons of sugar
4 tablespoons of butter
5 oz. of mushrooms
4 large shallots
1/4 cup of balsamic vinegar
6 slices of parmesan
4 oz of baby spinach
For The Horseradish/Cilantro Aioli:
1 egg
1 teaspoon of dijon mustard
1 table spoon of chopped cilantro
2 cloves of garlic
2 teaspoons of fresh lime juice
1 tablespoon of fresh grated horseradish
1/8 teaspoon of salt
1/8 teaspoon of pepper
3/4 cup of olive oil
Vegetable oil to coat the grill rack
6 potato hamburger buns

Instructions 

Prepare a medium-hot fire in a charcol with a cover, or pre-heat a gas grill to medium-high heat. To Make The Patties: Combine the prime rib with the salt, pepper, garlic, thyme and rosemary. Then divide the patties into six portions and form the patties. Let the patties rest until you are ready to grill. To Make The Toppings: In a sepeerate pan add the wine & sugar and simmer over medium-high heat for 40 minutes. The mixture will reduce down to about 1/3 of a cup. Incorporate half of the butter to the reduction. Slice the mushrooms and saute in the remainning butter over medium-high heat for 5 minutes and set aside for final assembly. Thinly slice the shallots lenghtwise. In a seperate pan, combine the vinegar and cook over medium heat until reduced by half (about 7 minutes). Then add the shallots and saute until soft (about 5 minutes). Set aside for final assembly. Clean & wash the spinach and remove the stems. To Make The Aioli: Using a food processor add the egg, mustard cilantro, garlic, lime juice, horseradish, salt, pepper. Turn on the processor. Slowly add the olive oil so the mixture emulsifies. Save until final asembly. To Cook The Burgers: Toast the buns first. Then brush the grill rack with the vegetable oil and coat each burger (both sides)with the wine reduction. Next, place the patties on the grill. Grill the patties 4 minutes on each side. Coat each side of the burger again as you turn them over. Once you start the second side of the burger wait 2 minutes add a slice of the cheese to each of the patties and close the lid. Then remove in two minutes. To Assemble The Burgers: Remove burger from the grill and place on bun bottom. Top with mushrooms, shallots, spinach and aioli. Place burger roll top on top and enjoy.

Comments 

I love the way the ground prime rib meat tastes as a burger. Cooking it in a similar way as I would a prime rib roast makes the flavor of the burger stand out wonderfully.