RECIPES: Recipe Details
Rich Man's Poor Man's Recession Recovery Ribeye Burger
Cabernet Sauvignon Reduction Sauce
2 Shallots chopped fine
2 TBS. Colavita Olive Oil
3/4 cup red wine (Sutter Home Cabernet Sauvignon)
1 cup beef stock
Dash Sea Salt
Dash black pepper
1/2 tsp. sugar
1/2 tsp. Maggi Sauce
1/2 tsp Lea and Perrins Worchestershire sauce
Fresh Greens with Bleu Cheese and Avocados
2 cups Field greens (small washed fresh greens)
1/2 cup Treasure Cave Bleu Cheese crumbles
1/2 cup thinly sliced Walla Walla onion
2 Hass Avocados, peeled, pitted, sliced thin
1/2 of a lemon
1 TBS. Balsamic Vinegar
1/2 tsp. Sea Salt
1/4 tsp. freshly ground black pepper
1 & 1/2 pounds boneless ribeye, ground fine
1 pound ground chuck
1 tsp. sea salt
1 tsp. freshly ground black pepper
Vegetable oil for the brushing on the bbq grill
6 fresh Pub Buns, split and brushed with infused garlic olive oil.
Balsamic Vinegar for the patties at the end of cooking
Heat the grill to medium high in a gas or prepare charcoal grill to the same temperature.
To make the Wine Reducition Sauce: In a heavy sauce pan, heat 2 TBS. of olive oil until hot. Add shallots and cook until slightly browned. Add the red wine, scraping the shallots into the wine from the bottom of the pan. Simmer wine for 4 to 5 minutes until it has reduced by one third. Add the stock and cook for 6 to 7 minutes until it has reduced to a third. Add the salt and pepper, sugar, Maggi and Worchestersire sauces. Taste and add more of the seasonings if necessary. Strain the sauce to remove the shallot bits. Reserve for basting.
To Make the Field Greens with Bleu cheese and Avocados: Layer in a large bowl avocados, onions, greens, balsamic vinegar, sea salt and ground pepper. Squeezed half of the lemon over all the greens.
Toss lightly and set aside.
To prepare the Patties: Mix the ground rib eye and chuck with the salt and pepper. Form into 6 large patties. Grill on the bbq basting the patties with the Wine reduction sauce on both sides until it is done to your likeness. Drizzle with a tsp. of Balsamic vinegar right before removing from the girll.
To prepare the buns: Split and brush lightly with garlic infused olive oil. Grill split side down until lightly toasted.
Assemble: Place the patties on one bottom side of the buns. Heap a large amount of the Fresh Greens , Bleu cheese and avocado salad on top of the patty. Place the top bun on the sald section. Bite in and enjoy the decadence!
In creating this burger, I wanted to take the flavorful meat of the ribeye and pair it with the flavors that a awesome steak deserves! I did not attempt to cover the flavor of the ground ribeye by adding any more ingredients than salt and pepper.The Cabernet Sauvignon was the best choice for the wine reduction sauce. The meat was so tender and even in this economy you can find ribeyes on sale under $6.00 per pound.