RECIPES: Recipe Details

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SMOKE STACK BURGER

Savory, spicy, smoky burger, named for the historic Anaconda Company smelter stack, a tourist attraction, that still graces the hillside of this former mining community.

Ingredients 

Roasted Poblano Mayonnaise:
Oil for grill
1 large roasted poblano chili
2 egg yolks
2 tsp Lemon Juice
1 Teaspoon Grey Poupon Mustard
½ teaspoon salt
1 cup Calvito olive oil
Beef Patties:
2 pounds ground chuck
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon liquid smoke
1/3 cup Sutter Home Red Zinfandel
1 1/2 teaspoons salt
1 teaspoon pepper
1 cup Roasted Red Pepper Chips
Additional ingredients:
2 large Walla Walla sweet oinions
2 Large Granny Smith Apples
12 thin slices smoky Provolone Cheese
6 Large onion topped hamburger buns

Instructions 

Preparation: 1. Preheat gas grill to high 2. Brush grill with vegetable oil. 3. Place poblano pepper on the high grill rack, turning the pepper frequently until the skin is charred on all sides (approximately 1-2minutes). Turn off grill. Remove and wrap in plastic wrap, set aside. 4. Place the egg yolks, lemon juice, mustard, salt in the bowl of a standard blender. Blend on low speed adding olive oil slowly until mixture is thick and well blended. Unwrap and peel blackened skin from chili. Add to mixture and blend until incorporated. Refrigerate. Patties: 5. Prepare patties by placing the ground chuck, cumin, chili powder, liquid smoke, wine, salt and pepper in a large bowl. Crush the cup of roasted red pepper chips with a rolling pin and add to mixture. Mix well with a fork. Divide mixture into six equal portions and form into patties. Handle the mixture as little as possible. Chill. 6. Slice the onions in thick slices 3- 4 per and granny smith apples in thin slices, 6 per apple. Return grill to medium-high heat for final preparation: 7. Place onion on oiled grilling rack, brown lightly 2-3 minutes, turn, place one slice Provolone on onion and lower cover to facilitate melting of the cheese. Set on plate on warming rack. 8. Place patties on the grilling rack and cook for 3-4 minutes on one side. Turn and place second slice Provolone on patty. Lower grill lid for 1-2 minutes to facilitate melting of the cheese. Cook patty 4-5 minutes on final side. Place buns on grill sliced side own to toast during the last few minutes of cooking. 9. Remove buns. Generously apply Poblano Mayo to both browned sides of Bun. On the bottom bun place patty with cheese, next place slice of Granny Smith apple, followed by onion with cheese topping and second apple slice. Finish with top bun. 10. Makes 6 burgers.

Comments 

Stacked high but not too high to enjoy! Great with the Sutter Home Red Zinfandel.