RECIPES: Recipe Details
Red Pepper Mayo
1 large garlic clove
½ teaspoon kosher salt
½ tablespoon red pepper flakes
1 1pound red bell pepper, tender-roasted
¼ cup mayonnaise
¼ teaspoon fresh lemon juice
Spinach, Portobello Parmesan Pattie Stuffing
1 cup of thinly sliced sweet yellow onion
2 cups of fresh baby spinach leaves
3 cloves of garlic
1 cup sliced of baby portabella mushrooms
1 tablespoon of olive oil
1 tablespoon of butter
1 ½ cups fresh grated Parmesan cheese
2 teaspoons of kosher salt
1 teaspoon of ground black pepper
¼ cup of Sutter Home Cabaret Sauvignon Wine
2 pounds of ground sirloin (90/10)
6 slices of smoke provolone cheese
6 Whole Wheat Buns (lightly toasted
6 slices of tomato
To make red pepper mayonnaise on a high heated grill roast the whole red pepper on the grill. Turn the pepper frequently, as needed until the skin has turned black and starts to blister on all sides. Remove the pepper from the grill and place in a zip lock bag or an airtight container while hot. This process will create steam and make the process of pealing the skin from pepper easier. Allow pepper to cool and remove the skin, slice in half and remove the seeds and stem. Next mince garlic and mash into a paste with salt & red pepper flakes using a heavy knife. Transfer all ingredients except mayonnaise in food processors and pulse until blended. Take mixture from food processors and fold into mayonnaises. Cover and refrigerate until assembling burgers.
To make stuffing mixture for patties use a grill safe pan. Heat pan on high temperature grill. Put olive oil and butter into the pan once pan is hot. Add thinly sliced onions & garlic to the pan and coat with the olive oil and butter. Place lid on pan sauté for three minutes, stirring occasionally. Turn grill to medium heat. Mix in mushrooms and continue sautéing for three more minutes. Place spinach on top of onion, garlic and mushrooms. Pour in wine so that it reaches the bottom of the pain and cover with lid. As spinach begins to wilt mix it up with the other items in the pan. After two – three minutes remove pan from grill. Drain excess liquid from mixture. Put mixture on a cutting board and rough chop and combine with parmesan cheese in a bowl. Set psp mixture aside until assembling patties.
With hangs gently mix salt, pepper and wine into ground sirloin. Divide meat into 12 2.65 ounce patties. Take two patties scoop 2 tablespoons of psp mixture on top of one patty then cover with second patty and pinch edges to seal and from one patty. Complete this process to from six patties.
Cook patties on high heated grill 2 minutes per side. During last minute of cooking place a slice of smoked provolone cheese on top of burger to melt and place the buns, cut side down, on a hot part of the grill to toast lightly.
To assemble the PSP Burger spread a teaspoon of red pepper mayo on each side of the bun. Place burger on bottom bun then top burger with a slice of tomato and place on the top bun.
Makes 6 burgers
Suggested Wine Paring
Sutter Home Cabaret Sauvignon
When people ask me how long I have been cooking I joking respond that I have been a sue chef since I was seven years old. Growing up I helped my Southern Grandmother cook meals from her "recipe book of memories". Her not using a cookbook solidifies that she was truly cooking from the soul, and that what I try to do.
Once I decided to enter this contest, I began thinking about the food that I have enjoyed & remember the most. Almost always the food/ recipes I gravitate towards are named perfectly. The idea of a PSP Burger popped in my head and I began testing flavors that fit the name, and thus my Portabella Spinach Parmesan Stuffed Burger was born.