RECIPES: Recipe Details

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Sutter Home "Merlot’d" Burger

I love to drink your wine and I also love to cook with your wine.

Ingredients 

THE BURGER PATTY:
-40 ounces of trimmed rib eye steak —no fat left, cut into cubes to make 6 – 1 ¼ inch thick X 4 ¼ inch wide patties
- 1 tablespoon of dried, ground Morel mushroom powder
- 3 tablespoons of minced shallots
- 1 tablespoon of TABASCO® brand Chipotle Pepper Sauce
- 1 teaspoon of finely minced fresh garlic
- 2 teaspoons of sweet mirin
- 1 tablespoon of Colavita Extra Virgin Olive Oil
- 1 teaspoon of beef base: "Better Than Bouillon" reduced sodium Beef Base
- 1 tablespoon of fine sea salt
- 1/2 teaspoon of mild, ground chile pepper
- 1/4 stick of sweet cream butter cut into small "nubs" (about half the size of a pencil eraser)
- 1/2 teaspoon of freshly ground pepper

SPICE CRUST ON OUTSIDE OF PATTY:
- 1 teaspoon of garlic powder
- 2 teaspoons of natural salt
- 1 teaspoon of pepper
- 1 teaspoon of sweet chile powder
- 1 teaspoon of corn starch

BRIE CHEESE FOR TOP OF PATTY:
- Brie cheese, about 6 ounces after rind removal, to cover each patty.

- 6 cups of Sutter Home Merlot Wine
- 1 ½ cup of Colavita Balsamic Vinegar
- 4 tablespoons of honey
- 1/16 teaspoon of salt
- ½ teaspoon of corn starch
- ½ teaspoon of cold water

"ORANGED" COLE SLAW

- 6 ounces of finely shredded green cabbage
- 3 ounces of finely shredded red cabbage
--1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/8 cup of Clover Honey
- 1 tablespoon of grated orange peel (make sure NO white part of orange is grated)
- 1/2 teaspoon of seasoned rice vinegar
- 1 tablespoon of fresh orange juice
- 1 tablespoon of finely minced fresh parsley
- 1/2 teaspoon salt
- ¼ teaspoon of ground white pepper

BACON
-12 slices of natural, No Nitrites/nitrated added bacon
- ½ cup of Sutter Home Merlot Reduction

ROLLS
- very lightly grill both sides of King’s Hawaiian Sandwich Roll ( large size)

Instructions 

PROCESS FOR PATTY:
1- Tightly trim all the fat and connective tissue from the rib eyes and cut into small cubes, then chill before for grinding in a Kitchen Aid food processor. Grind to a medium grade and remove any obvious connective tissues from the ground rib eye meat.
2- Add Colavita oil to pan, add the following in this order; shallots, TABASCO® brand Chipotle Pepper Sauce, garlic, Beef base, mirin and mix thoroughly…heat on medium for 3 minutes, stirring the mixture. Remove from heat and chill.
3- Add salt, morel powder, pepper and chile powder to the chilled shallot mixture from step #2, mix thoroughly.
4- Add the mixture from step #3 to the ground rib eye meat. Work it in completely and evenly.
5- Divide the ground meat into 6 even balls, and then push the evenly divided chilled butter nubs into each ball of meat.
6- Using a burger molder, press each ball into a burger shape, an inch and ¼ thick by 4 and ¼ inches wide.
7- Dust both sides of each burger with the mixture of the Spice Crust (salt-pepper-garlic powder-chile powder and cornstarch.
8- Chill the patties before grilling and make sure to press down any butter "nubs" near the surface.
9- Grill the patties about 6 inches from gas flame, 4 minutes on side A, then 4 ½ minutes on side B.
10 -Add sliced, rind removed Brie cheese to each patty right after turning…the Brie cheese must be fully melted.

SUTTER HOME MERLOT REDUCTION:
Simmer on low, not boiling, in a non-reactive pan (stainless steel)
PROCESS:
- Reduce Sutter Home Merlot, Colavita Balsamic Vinegar and honey over low heat, about 45 minutes, add salt and taste.
- Reduction should have the consistency of "oil"…add corn starch to cold water and into the reduction, then turn up heat to a boil—as soon as mixture boils, remove from heat and let cool.

Mix and set aside to chill:
"ORANGED" COLE SLAW

- 6 ounces of finely shredded green cabbage
- 3 ounces of finely shredded red cabbage
--1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/8 cup of Clover Honey
- 1 tablespoon of grated orange peel (make sure NO white part of orange is grated)
- 1/2 teaspoon of seasoned rice vinegar
- 1 tablespoon of fresh orange juice
- 1 tablespoon of finely minced fresh parsley
- 1/2 teaspoon salt
- ¼ teaspoon of ground white pepper

BACON
Process: render bacon till cooked, remove from heat, pat bacon down in paper towel to remove as much fat as possible, then drizzle Sutter Home Merlot reduction onto each bacon slice.

ROLLS
- very lightly grill both sides of King’s Hawaiian Sandwich Roll ( large size)

ASSEMBLY, from bottom to top
- Fresh grilled roll bottom
- Oranged Cole Slaw
- Rare grilled patty (center should be pink, but not raw)
- Brie Cheese
- Natural Bacon post marinated in Sutter Home Merlot reduction
- Drizzled Sutter Home Merlot reduction on top of Brie
- Fresh grilled King’s Hawaiian Sandwich roll top
- place long toothpick, with "flag" on toothpick into each side of burger to insure it stays together after cutting in 1/2 and make sure the toothpick is obvious.

Comments 

DESCRIPTION: A tangy-sweet Sutter Home Merlot Wine reduction marinates "natural" bacon and is also drizzled over melted Brie cheese. The Bacon-Cheese and Merlot Reduction top a lightly charred, very lean, butter-laced rib eye burger. The burger is a taste sensation; "nubs" (small pieces) of sweet cream butter mingle with a unique blend of flavor elements inside the patty. These flavor-bursting elements, include ground-dried morel mushroom, just the right touch of TABASCO® brand Chipotle Pepper Sauce, shallots, fresh garlic and sweet mirin. The bottom of the burger features a colorful fresh-tangy-sweet-creamy cabbage slaw made with fresh orange juice. The entire delight captured within the crunchy confines of a lightly grilled King’s Hawaiian Sweet Sandwich Roll.