RECIPES: Recipe Details
Sassy Sun-dried tomato and Portobello Burger
This beef burger is combined with sauteed vegetables and wine, then topped off with a sun-dried tomato pesto and spinach leaves on a grilled onion roll. Even my children love this burger and request it often. I came up with this idea for this contest. I used ingredients that I already had in my pantry and refrigerator. It got rave reviews from friends and family, and so hear it is. I hope you enjoy it too.
4Tbs. pine nuts, toasted*
1 1/2 Cups packed fresh basil leaves
4 ounces sun dried tomatoes
2 garlic cloves
1/3 Cup grated Parmesan cheese
2 tablespoon Zinfandel wine
1/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup olive oil
1 tablespoon olive oil
1 tablespoon butter
1 leek, white part only, quartered and thinly chopped
4 oz baby portobello mushrooms, rough chop
4 oz sun-dried tomatoes, packed in oil, rough chop
2 garlic cloves minced
1/2 Cup Zinfandel Wine
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon ground cayenne pepper
2 pounds ground beef 80/20
1/2 pound ground chuck
1/2 teaspoon salt
4 tablespoons Zinfandel wine
Cooking spray or oil for grill
6 onion rolls
Spinach leaves (about 6-8 per burger)
pre-heat the grill to 350-400 degrees.
*In small skillet on the grill, toast the pine nuts until just golden.
SUN-DRIED TOMATO PESTO
Put first 8 ingredients in food processor. Pulse 4-5 times to chop. turn on processor. Slowly add enough olive oil through the funnel until pesto becomes a thick, smooth paste. Set aside in a cool area.
Keep the grill on the same setting.
In a medium skillet on the grill add the olive oil and butter, heat until the butter is melted. Add the next 3 ingredients to the butter and oil and sautee until soft. Add the garlic, sautee another 30 seconds. Add the Zinfandel and reduce the wine until it is just about gone. Remove the pan from the heat and add the salt and both peppers. Put the vegetables aside to cool for 10 minutes.
Meanwhile, bring the temperature of the grill up to high.
In a large bowl combine the beef, chuck, salt, and Zinfandel wine. Mix gently. Add the slightly cooled sauteed vegetables and mix gently, but combine the meat and vegetables well. Separate the meat into six equal parts and form burger patties. They will be large, but will shrink a bit when grilled.
TO GRILL THE BURGERS
Spray or oil the grill well just before you are ready to cook the burgers.
Place the burgers on the grill, pressing an indentation into the center of each burger. Cook for 6-7 minutes per side for medium, turning only once. When burgers are just about done slice the onion rolls and toast on grill until golden.
TO ASSEMBLE BURGERS
Place Spinach on the bottom of the bun. place the burger on top of the spinach. On the top of the bun spread a heaping tablespoon or two of the pesto and put the top on the burger.
Take a big bite and enjoy with a glass of Zinfandel.
At home I will usually put the burgers in the freezer for about 15 minutes before cooking to firm up, and then let them sit out for 10 minutes to lose the chill before cooking.