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Savoureux Faux-Filet Burgers

"Savoureux Faux-Filet" is "Savory Sirloin" in French..I love cooking with a French flair, so I decided to create a burger incorporating French flavors.


2-Pounds fresh ground sirloin
2-Tablespoons finely-chopped fresh parsley
1-Tablespoon finely-chopped fresh basil
2-Cloves garlic, minced
2-Tablespoons Chervil*
2-teaspoons kosher salt
1-teaspoon fresh ground black pepper
1/4 Cup "Sutter Home Pinot Noir*
2/3 Cup (6 oz.) Crumbled French feta cheese
1/3 Cup diced red bell pepper
1/3 Cup diced green bell pepper
1/3 Cup diced red onion
6-Strips center-cut bacon
1-Large loaf French bread
Extra-virgin olive oil
Horseradish (mayonnaise) Sauce*


Prepare a medium-hot charcoal grill with cover. In large bowl, combine ground sirloin, parsley, basil, garlic, Chervil, salt, pepper and wine. Using hands, mix well. Cut a square piece of parchment paper (Approx. 15" x 15") and place on flat surface. Place sirloin mixture in center and cover with parchment paper of similar size. Using a rolling pin, roll the mixture as you would for a pie crust. Roll mixture in a round shape keeping approx. 1/2" from each side. Edges can be uneven, but maintain a uniform thickness. Remove top parchment paper. Sprinkle top of sirloin mixture with crumbled feta cheese. In a reclosable plastic bag, place diced red pepper, green pepper and red onion. Close bag and shake to combine evenly. Distribute the peppers and onion evenly over feta cheese. Starting with the side nearest, lift parchment paper to begin a rolling procedure, (as in a jelly roll). Using hands, continue to roll, applying some pressure as you go. When complete, seal edges and pat both ends flat. Using a large knife, cut 6-1-1/2" wide burgers (the width of the bacon). Stretch bacon strip, wrap around burger and secure with a round wooden toothpick. Oil grill with vegetable oil and adjust grill height to allow for slower cooking. Cooking time varies according to preference. For medium to well-done, allow 10-15 minutes per side. Approximately 15 minutes before burgers are done, cut the French bread loaf in half. (When shopping, choose the loaf with the largest center portion). Starting from the cut side of each half, slice 6-1/2" slices. Brush each side lightly with olive oil. Place on outer edge of grill surface to side only. To assemble: Remove toothpicks. On bottom piece of bread, spread horseradish sauce on untoasted side, follow with generous amount (5-7 leaves) of baby spinach, then burger. Top with bread slice, untoasted side down, spread with horseradish sauce. Makes 6 burgers. Enjoy..or more beautifully put..joile.


* Chervil ..adds such a wonderful flaver in French cooking. * I believe that the addition of "Sutter Home Pinot Noir" adds a special touch, as well as keeping the ground sirloin from compacting during preparation. I find that it also helps keep moisture in the final product. Additionally, I serve the Pinot Noir with the burgers..not to mention, sipping a glass while preparing! 
*Horseradish Sauce gives the burgers a real zest. Merci..thank you for allowing me to participate in your "Build a Better Burger" contest.