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The Berry Best Black Burger with Provolone Cheese

The inspiration for this burger was sitting around with some friends sipping wine & nibbling on fruit, cheese, nuts & salami. It was a wonderful combination and it would seem to be a perfect pairing with a good burger & a glass of Merlot.

Ingredients 

Ingredients –
Burgers:
½ cup toasted black walnut pieces – after toasting, chop fine
2 ½ lbs of ground black angus chuck
4 TBS of seedless black berry jam
1 ½ tsp liquid smoke
2 tsp Grey Poupon dijon mustard
2 TBS Sutter Home Merlot wine
1 tsp Jamacian all spice
1 tsp. Ground nutmeg
3 TBS chopped chives
2 tsp salt
1 tsp pepper
Additional ½ cup of seedless black berry jam for Basting Burgers as they Cook
Colavita Olive Oil for brushing the grill racks
6 slices of Aged Provolone Cheese – to melt over the burgers
6 Kaiser rolls from the bakery, split horizontally
12 tsp. of Grey Poupon Dijon Mustard
6 leaves of butter crunch or bib lettuce

Instructions 

Step by Step Instructions – Burgers: Start the grill and preheat (15 mins) to a temperature of 450 degrees. Heat a small pan over high heat on the grill. Add the ½ cup black walnut pieces and toast to release the flavors & oils. Remove, place in a small food chopper, pulse grind until ground fine. Set aside till you make the burgers. Turn off the grill. In a large bowl place the 2 ½ lbs of ground black angus chuck, 4 TBS of seedless black berry jam, 1 ½ tsp liquid smoke , 2 tsp Grey Poupon dijon mustard, 2 TBS Sutter Home Merlot wine, 1 tsp Jamacian all spice, 1tsp. Ground nutmeg, 2 tsp salt , 1 tsp pepper. Chop 3 TBS of chives and add to the bowl. Then add your cooled ½ cup toasted black walnuts. Then mix all the above ingredients well. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks, baste with the additional ½ cup of seedless black berry jam & cover, cook another 3 to 4 mins. Flip burgers, baste with the additional ½ cup of seedless black berry jam, cover and cook 3 to 4 mins. Turn burgers to create grill marks, baste with the additional ½ cup of seedless black berry jam, cover & cook another 2 mins. Then For the last 2 mins. of cooking, place 1 slice of Aged Provolone Cheese onto each burger to melt the cheese. Remove from heat. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Slice the Kaiser rolls horizontally, keeping tops with their partners. Place the bottom of the Kaise on the plate, spread each bottom with 1 tsp. Grey Poupon Dijon Mustard. Then top mustard with the Butter Crunch lettuce leaves. Top with the burger. Spread the top of the Kaiser with 1 tsp Grey Poupon Dijon Mustard. Place the lid of the Kaiser on top and serve. 2006 – ToniLee M. Monteparte

Comments 

Enjoy!