RECIPES: Recipe Details
Provencal Burgers with Herbed Goat Cheese and Chunky Two Tomato Tapenade
The herbs from southern France were the inspiration for this burger.
1/2 jar (8.5 ounce jar) of sun-dried tomatoes with olive oil
Â½ cup fresh grape or cherry tomatoes, chopped
3 tablespoons toasted pine nuts, chopped
3 cloves of fresh garlic, finely chopped
1/2 teaspoon salt
Â¼ teaspoon pepper
8 oz. (a heaping Â½ cup) goat cheese (chevre)
2 tablespoons olive oil
1 tablespoon fresh thyme (chopped)
2 teaspoons fresh marjoram
1 tablespoon Sutter Home Sauvignon Blanc
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds ground chuck
Â¼ cup Sutter Home Zinfandel
2 tablespoons balsamic vinegar
Â¼ cup fresh basil, chopped
2 shallots, minced
2 teaspoons salt
1 teaspoon pepper
Olive oil for brushing on grill
6 rosemary buns, split
1 large bunch watercress, washed and pat dried
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.
To make the two tomato tapenade, measure out Â½ of the sundried tomatoes and chop into Â¼ inch pieces combine these in a medium sized bowl, with Â½ the olive oil from the jar, chopped fresh tomatoes, pine nuts, garlic, salt and pepper and mix well. Set aside.
To make the herbed goat cheese, combine the goat cheese, olive oil, thyme, marjoram, Sauvignon Blanc, salt and pepper in a medium sized bowl and mix thoroughly. Cover and set aside.
To make patties, combine the ground chuck, Zinfandel, balsamic vinegar, basil, shallots, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties.
When the grill is ready, brush grill with oil to prevent patties from sticking. Place patties on grill, cook 5 minutes then flip patties and cook another 4 to 5 minutes until desired doneness (medium rare recommended). As patties are finishing cooking, place buns, cut side down, to the outer edge of the grill to toast lightly.
To assemble burgers, spread a heaping tablespoon of herbed goat cheese on the cut side of the bun bottoms, then place several leaves of watercress and then a patty. Finish by spreading a generous dollop of two tomato tapenade on top, add bun tops and serve. Enjoy!