RECIPES: Recipe Details

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The Cabernet/Brie Expatriate

The following burger was inspired from a year of living abroad in central Europe when I was twenty years old.

Ingredients 

GARLIC AND CARAMELIZED ONIONS
1/4 Cup olive oil
2 Medium Vidalia onions sliced into
6 slices per onion, and the slices cut into halves
16 Whole garlic cloves
1 Tablespoon salt
1 Tablespoon ground black pepper
RED PEPPER AND MUSHROOM BEEF STOCK
1/4 Cup olive oil
1 Package button mushrooms, each mushroom sliced into 3 slices
1 Large red pepper cut into julienne strips
2 cups beef stock
1/2 cup heavy whipping cream
1/3 cup Sutter Home Cabernet Sauvignon
1 Tablespoon salt
PATTIES
2 Pounds ground beef
1/4 Pound ground lamb
4 Tablespoons finely chopped fresh rosemary
2 Tablespoons salt
2 Tablespoons ground black pepper
1/3 Cup Sutter Home Cabernet Sauvignon
Olive oil for brushing on grill rack
Olive oil for brushing on Italian bread
12 1/2 inch slices Italian bread
2 Triangles Double creamy French Brie Cheese
4 cups Arugula

Instructions 

To make the garlic and caramelized onions, preheat gas grill to medium-high heat. Place cast iron skillet directly over heat. Pour olive oil in the skillet. Add garlic cloves in skillet and allow to cook 10-12 minutes until golden brown. Add remaining ingredients into skillet, and allow onions to caramelize 10-12 minutes until golden brown. Remove from grill, cover with foil and set aside. To make the red pepper and mushroom beef stock, place another cast iron skillet directly over the medium-high heat, and pour in olive oil. Add mushrooms and red pepper, and allow to cook 5-6 minutes. Pour in beef stock, and cook another 5-6 minutes. Add in remaining ingredients and cook 6-8 minutes stirring occasionally. Remove from direct to indirect heat until ready to dress burger, and keep stirring occasionally. To make patties, combine the beef and lamb in large mixing bowl. Add rosemary, thyme, salt, and pepper. Mix gently with hands. Add The Cabernet, and mix gently so all the wine is absorbed in the mixture. Seperate mixture into 6 equal portions, and form each portion into 1/2 inch patties. Grill still at medium-high heat, brush grill rack with olive oil. Place patties directly over heat and cover. 5-6 minutes a side for medium rare, 8-9 minutes a side for medium well. Turn patties only once during cooking time. After flipping patties for last half of cooking time, brush each side of the Italian bread with olive oil, and place on grill rack to toast, 2-3 minutes a side. While bread toasts and patties finish cooking, slice the brie triangles into 2-3 inch slices to fit patties. 2-3 slices per patty. Put slices on patties and cover to allow to melt 1-2 minutes. Assembly of burgers as follows: On bottom piece of bread arrange 4-5 leaves of arugula. On top of arugual add generous portion of the garlic and onions. Patty goes on next. Add generous portion of the red pepper mushroom beef stock. Add 4-5 more leaves of arugula on top of the red pepper and mushroom beef stock, and cover with top piece of bread. Burger ready to serve.