RECIPES: Recipe Details
Steakhouse Burger with Tangled Multi-colored Peppers 'N Creamy Havarti-Basil Cheese
The combination of sirloin and chuck bring a nice beefy balance to my steak-like burger creation. The easy to make steak sauce with spicy brown mustard and jalapeÃ±o jelly is mixed into the beef and also spooned over the top of the burger during the final minutes of grilling. The jalapeÃ±o jelly added the right amount of "hot" that I was looking for. Creme de Havarti Garlic & Herb spreadable cheese mixed with chopped fresh basil covers the bottom of a toasted bakery roll. The tangled multi-colored pepper mixture mounded over the burger is not only very tasty, but a very different attractive finish to the burger.
1 tablespoon Worcestershire sauce
1 tablespoon molasses (mild flavor)
1 tablespoon dark brown sugar (packed)
3/4 cup ketchup
2 tablespoons grated sweet onion
1 tablespoon Grey Poupon Hearty Spicy Brown Mustard
2 teaspoons jalapeÃ±o jelly
1 pound ground sirloin
1 pound ground chuck
3 cloves peeled, finely minced garlic
1-1/2 teaspoons salt
1/3 cup steak sauce (from recipe above)
2 t0 3 tablespoons Colavita Pure Canola Oil to brush grill grate
TANGLED MULTI-COLORED PEPPERS
1-1/2 tablespoons Colavita Premium Olive oil
3 cups multi-colored bell peppers strips, sliced 1/8-inch thick (1 cup each of red, green and yellow bell peppers)
1 cup thinly sliced sweet onion (half moon shape)
2 tablespoons Colavita 25-Star Gran Riserva Balsamic Vinegar
1/4 teaspoon salt
1 grind black peppercorns
6 large crusty bakery rolls-split
5 ounces creme de Havarti Garlic & Herb Spreadable Cheese
1/3 cup fresh chopped basil leaves
Prepare a charcoal grill with cover to medium-hot heat or a gas grill to medium-high heat.
To prepare sauce, in a medium bowl whisk Worcestershire sauce, molasses, brown sugar, ketchup, onions, mustard and jelly until combined. Reserve 1/3 cup sauce for patties: set remaining sauce aside.
To prepare patties, combine sirloin, chuck, garlic and salt together in a medium bowl: mix gently. Add 1/3 cup reserved sauce: mix until blended. Divide into 6 equal portions: form 6 patties and dimple center. Refrigerate.
Prepare peppers once medium-hot grill is ready. Place a large nonstick skillet on grate. Add olive oil and peppers: turning and stirring frequently, cook 5 minutes. Add onions to skillet; cook stirring often until onions are golden and peppers crisp-tender, about 10 minutes. Stir in vinegar the final 2 minutes of cooking. Remove skillet from grill; salt and pepper mixture; set aside.
Brush grill grate with canola oil. Retrieve patties; place patties on grill and cook, turning once until done to preference or 5 to 7 minutes on each side for medium. Spoon remaining sauce over burgers during the 2 final minutes of grilling and cover grill. Place rolls cut side down on outer edge of grill to toast lightly the final 2 minutes. Mix cheese and basil together in a small bowl.
To assemble, spread about 1-1/2 tablespoons cheese mixture over each roll bottom and top with a burger. Mound pepper mixture over saucy burgers and close with roll tops.
Serve with Sutter Home Merlot.