RECIPES: Recipe Details

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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 jalapeño jelly is mixed into the beef and also spooned over the top of the burger during the final minutes of grilling. The jalapeño 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.

Ingredients 

STEAK SAUCE
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 jalapeño jelly
PATTIES
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

Instructions 

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.
6 burgers