RECIPES: Recipe Details
Roasted Garlic and Parmesan Burgers with Cabernet Tomatoes and Crispy Prosciutto!
Simplicity and balance of ingredients are key to any great recipe. When you taste this burger, it's boldness will almost surprise you! The sweetness of the roasted garlic, the acidity of the Cabernet tomatoes, the saltiness of the parmesan cheese and crispy prosciutto along with the creaminess of the fresh mozzarella compliment without overpowering each other so well that you can identify almost every ingredient in the first bite! Add the smokiness of the burger and the crisp, fresh taste of basil and butter lettuce and you'll find it hard to believe that all this flavor came from such simple ingredients!!!!!!!
10 large cloves garlic, peeled
3 tablespoons kosher salt
3/4 cup plus 1 tablespoon Colavita olive oil (3/4 cup for Roasted Garlic and Fresh Herb Olive Oil and 1 tablespoon for sauteing prosciutto)
1/2 cup fresh basil, chopped
1 bottle Sutter Home Cabernet
3 tablespoons Karo with brown sugar corn syrup
1 teaspoon freshly ground pepper
3 large vine ripened tomatoes
2 1/2 lbs freshly ground chuck (80/20)
6 tablespoons (about 4 ounces) good quality, finely shredded, not grated, parmesan cheese
6 ounces thinly sliced prosciutto, roughly chopped into large pieces 3 large shallots, julienned
6 ciabiatta rolls, split
vegetable oil for brushing grill rack
6 ounces fresh mozarella cheese, Buffalo mozzarella is best!, cut into 24 even slices
3 cups Butter or Bibb lettuce, shredded
Preheat gas grill to medium (about 300 degrees) To prepare Roasted Garlic and Fresh Herb Olive Oil: place peeled garlic, 1 teaspoon kosher salt and 1/2 cup Colavita olive oil in a small, heavy bottom, fire-proof baking dish. Cover tightly with aluminum foil. Place dish on top rack of gas grill. Cover grill and let garlic roast 30 - 45 minutes or until soft like butter. Remove from heat and transfer mixture to a medium sized bowl. With the back of a fork, mash garlic until a slightly chunky paste forms. Whisk in remaining 1/4 cup Colavita olive oil and 1/2 cup chopped fresh basil. Set aside. Turn gas grill to high (400-500 degrees) To prepare Cabernet Marinade: pour 1 bottle Sutter Home Cabernet into large-bottom, fire-proof skillet or pan. Carefully place skillet or pan on hottest part of grill. Close grill cover and simmer wine until reduced to 1 1/2 cups - approximately 20-30 minutes. Pour reduced wine into a large bowl and whisk in 1/2 cup Roasted Garlic and Fresh Herb Olive oil, 3 tablespoons Karo with brown sugar, 2 tablespoons kosher salt and 1 teaspoon freshly ground pepper. Measure 2 tablespoons marinade into a small bowl for later use in burgers. Leave remaining marinade in large bowl for later use in Cabernet tomatoes. Set both bowls aside. To prepare Cabernet Tomatoes: core tomatoes and place them on hottest part of grill for approximately 1 minute on each side or just until skin can easily be removed. Remove tomatoes from grill. When cool enough to handle, remove skins and slice tomatoes 1/2 inch thick. Place tomatoes in large bowl containing Cabernet marinade and gently toss to coat each tomato. Cover and place in cooler or refrigerate approximately 1 hour. To prepare Parmesan Burgers: In a large bowl, gently mix together 2 1/2 lbs. ground chuck, 1 tablespoon Roasted Garlic and Fresh Herb Olive Oil, 2 tablespoons reserved Cabernet Marinade, 2 teaspoons kosher salt and 6 tablespoons shredded parmesan. Be careful not to overmix. Form ground beef mixture into 6 equal patties shaped to fit ciabiatta rolls. Place burgers on platter, cover with plastic wrap and place in cooler or refrigerate approximately 30-45 minutes. In medium size fire-proof skillet with 1 tablespoon Colavita olive oil, saute prosciutto. Just as prosciutto begins to crisp, add shallots. Continue to saute until prosciutto is crispy and shallots are soft. Set aside. Using remaining 1/2 cup Roasted Garlic and Fresh Herb Olive Oil, generously brush inside of ciabiatta rolls. Set rolls aside. Note: you may not use all of the Roasted Garlic and Fresh Herb Olive Oil. Grill should still be 400-500 degrees. When grill is ready, brush grill rack with vegetable oil. Place burgers on 1/2 of grill, cover and cook until they are ready to be flipped - approximately 5-7 minutes for medium. Immediately after burgers are flipped, top each one with 1/6th of prosciutto mixture, 2 slices fresh mozzarella and 1/6th of Cabernet Tomatoes. Continue cooking burgers to desired doneness. While burgers finish cooking, place ciabiatta rolls, cut side down, on clean side of grill rack. Grill rolls 1-2 minutes or until golden. Place bottoms of rolls on serving platter. Transfer tops of rolls to top rack of grill and place 2 slices of fresh mozzarella on each. Cover grill, allowing cheese to soften while burgers finish cooking - approximately 1 minute for medium. To assemble, place one burger on each roll bottom. Top with shredded lettuce. Add roll tops and serve immediately!