RECIPES: Recipe Details
An Italian spin is given to this delicous burger.
- 1 head garlic
- 2 slices applewood smoked bacon
- 3/4 lb. ground sirloin
- 1/4 lb. ground veal
- salt - pepper
- 2 tbs. & 1/4 cup Sutter Home Cabernet Wine
- 4 oz. mozzarella
- 4 slices proscuitto
- fresh sage leaves
- 1 large shallot
- 3 tbs. Olive Oil plus more for Grill
- 4 large portabello mushrooms
- 1/4 cup marsala wine
- 4 pieces ciabatta bread, cut to fit burgers, and slice in half.
- 4 tbs. parmesean cheese
Preheat oven to 350. Slice top off head of garlic. Wrap entire bulb in aluminum foil. Bake for 1 hour to make roasted garlic. Remove from oven; cool. In small saute pan, cook bacon until crisp. Remove bacon; set aside. Strain bacon fat from pan into bowl and set aside to cool. Place sirloin and veal in a bowl. Add cooled bacon fat. Squeeze roasted garlic from bulb into bowl. Add 1 tsp. salt and 1/2 tsp. pepper. Add 2 tbs. cabernet wine. Mix gently to blend. Slice mozzarella into squares to fit inside of burger. Divide meat mixture into eights. For each burger, form bottom patty. Place 1-2 sage leaves atop a cheese wedge. Wrap slice of proscuitto around cheese wedge. Place on bottom patty. Form another patty. Please on top. Seal and form together so it appears as just a regular burger. Repeat to make 4 burgers. Set aside. Finely chop shallot. In large saute pan, add 3 tbs. olive oil. Once hot, add shallot. Saute until tender. Add whole portabello mushrooms. Saute in pan until juices begin to release. Meanwhile, preheat and oil grill. To mushrooms, add 1/4 cup cabernet and 1/4 cup marsala wine. Add salt and pepper to taste. Saute until liquid reduced by half. Set aside but keep warm. Grill burgers until medium. Remove from grill, place on ciabatta, top each with mushroom, and immediately top mushroom with 1 tbs. parmesean each. Extra sage leaves may used as garnish.