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Texas Merlot Blue Burger

It came when I first came across blue marbled jack cheese. I tried it in a burger, had a glass of Merlot and thought it paired nicely. I figured it would also go well with some Texas flavors. A little bit of Pecan Mayo and Merlot Cole Slaw, lightly sweetened with a firm crisp pear, and that was it.

Ingredients 

Merlot Cole Slaw
2 firm Bosc pears, cut into 1/4-inch thick matchsticks,
2 1/2 cups shredded red cabbage,
2 1/2 cups shredded carrots,
1/2 cup Sutter Home Merlot Wine,
1/2 cup red wine vinegar,
1/2 teaspoon fine sea salt,
1/2 teaspoon ground black pepper,
1 tablespoon sugar.

Pecan Mayo
1 1/2 cups mayonnaise,
1/3 cup finely chopped pecans,
1/2 teaspoon fine sea salt,
1/2 teaspoon ground black pepper,
1 teaspoon dried rosemary.

Patties
2 1/2 pounds ground chuck (80/20),
3 gloves crushed garlic,
1/2 tablespoon fine sea salt,
1/2 tablespoon ground black pepper,
1 tablespoon dried rosemary,
3 tablespoons Worcestershire sauce,
1/3 cup Sutter Home Merlot.

6 thinly sliced Blue Marbled Jack cheese, preferable brand, Nasonville.

6 sourdough buns, split.

Instructions 

Merlot Cole Slaw.
In a bowl, combine pears, cabbage, and carrots. In a smaller separate bowl, combine and stir together 1/2 cup of Merlot, 1/2 cup of red wine vinegar, 1/2 teaspoon each of fine sea salt and ground black pepper, and 1 tablespoon of sugar. Stir and mix dressing into the cabbage mixture. Set aside.
Pecan Mayo.
In a bowl, combine together 1 1/2 cups of mayonnaise, 1/3 cup of chopped pecans, 1 teaspoon of dried rosemary, and 1/2 teaspoon each of fine sea salt and ground black pepper. Set aside in refrigerator.
Beef Patties.
In a large bowl, combine 2 1/2 pounds of ground chuck, 3 cloves of crushed garlic, 1/2 tablespoon each of fine sea salt and ground pepper, 1 tablespoon of dried rosemary, 3 tablespoons of Worcestershire sauce, and 1/3 cup of Merlot. Mix together lightly and set aside. Preheat your grill on medium high heat for 10 minutes and oil lightly with vegetable oil. While preheating your grill, give your meat mixture one last gentle mix, to redistribute the ingredients. Divide into 6 equal portions and form into patties. Place patties onto the grill and cook for 3-4 minutes. Flip, cook for another 2-3minutes. place a slice of the blue marbled jack cheese, and cook, with top down, for one more minute. Take off heat and let them rest for 5 minutes. Meanwhile, lightly toast buns on the grill.
To assemble, spread 1 tablespoon of the Pecan Mayo on each of the toasted buns. Top one slice with a patty, and a hand full of the Merlot Cole Slaw, and top with the other bun.

Comments 

After watching a few Build a Better Burger Contests on the Food Network, I was inspired to create my first official recipe. When I first came across Blue Marbled Jack Cheese I instantly thought to make a burger, it's creamy and melts nicely but still has the tangy bite, and later pairing cheese and wine just came naturally. I added a Texas twist to this burger with the cole slaw and pecan mayo just to shows my roots a little bit. I hope you enjoy it!