RECIPES: Recipe Details
The Must Have Vermont Burger - Sandwiched between Gorgonzola Cucumber Sour Cream Dressing and Topped with Cabernet Sauvignon Glazed Onions with Tangy Tomato and Nappa Cabbage Leaves
2 1/4 lbs 85 % Ground Chuck
2 tsp garlic salt
1 tsp coarse ground black pepper
1 tsp dry mustard
1 tsp crushed red pepper flakes
2 tbsp Lea & Perrins Worcestershire Sauce
2 lg Vidalia Onions – peeled and sliced into 1/3 inch rings
1-2 beef stake tomatoes (3 1/2 - 4 inches in diameter)
1 cup Kraft Zesty Italian dressing
1 tbsp White Wine Vinegar
Gorgonzola Dressing -
1 medium fresh cucumber
6 oz Gorgonzola Dolce Cheese
2/3 cup Breakstone Reduced Sour Cream
2 tbsp Hellman's Light Mayonnaise
1 tsp Grey Poupon Dijon Mustard
1/2 tsp Coarse Ground Black Pepper
1/2 tsp Sea Salt (fine grain)
Cabernet Sauvignon Glaze for Vidalia Onions -
2 - 3 tbsp Vegetable Oil
1 1/2 tbsp Kikkoman Less Sodium Soy Sauce
3/4 cup cup Cabernet Sauvignon
1/4 cup cold water
2 tbsp brown sugar
2 tbsp Lea Perrins Worcestershire Sauce
1 tbsp butter
6 Napa Cabbage leaves, rinsed
6 Buns high quality dense sandwich rolls, split
2 tbsp butter
Vegetable oil, for brushing on the grill rack
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
Combine in large glass bowl, (handle the meat as little as possible to avoid breaking down the fibers):
crushed red pepper flakes
2 tbsp Lea & Perrins Worcestershire Sauce
Form into 6 patties cover with plastic wrap and refrigerate
Onions: 2 lg Vidalia Onions (sweet) - Peel and slice into 1/3 inch rings and soak in ice water.
Combine Italian Dressing and vinegar in small bowl, pour into baking dish
6 - 1/2 inch thick slices of tomato (large enough to cover most of bun).
Place tomatoes in baking dish with dressing, laying them side by side, flip over 2-3 times to marinate thoroughly.
Gorgonzola cucumber sour cream dressing:
Peel, quarter and seed cucumber
Chop cucumber into 1/2 inch chunks
Gently chop Gorgonzola Cheese into 1/2 inch chunks
(Cheese will crumble and that's ok)
Place cucumber and cheese including crumbs into medium glass bowl.
Combine and stir remaining ingredients in another glass bowl:
Once combined gently stir mixture into the Gorgonzola and cucumber bowl. Cover with plastic and set in refrigerator.
Cabernet Sauvignon Glazed Onions:
Turn gas grill down to medium heat or sauté onions for less time on coals (total 5-7 min)
Remove onions from water and pat dry
In Teflon coated fry pan over direct heat, place 2 tbsp oil and heat for 1 minute.
Place onions in pan and saute for 5-6 minutes until tender, stirring frequently. Add soy sauce and continue to soften for 3-4 more minutes, add remaining oil if needed. Remove onions to glass bowl.
Turn gas grill up to medium high, cover and wait 2 mins to get hot (if using coals - pour immediately into fry pan)
Pour into fry pan:
Cabernet Sauvignon, water, brown sugar, Worcestershire Sauce.
Bring to boil and reduce until thick glaze (approx. 4-5 mins)
Add tbsp butter and sauteed onions
Stir and pour mixture into glass bowl
Cover with plastic wrap and set aside
Take halfed cabbage leaves; use only the top half of leaves for hamburger. Place top half of leaves on top of the tomato mixture, slightly pressing into the mixture and set aside.
To Cook patties and buns:
Melt 2 tbsp butter in small sauce pan on grill, remove from heat.
Brush the grill rack with oil. Place the patties on the rack- directly over coals or heated gas grill;cover with lid, and cook for 4 to 5 minutes per side, until the desired doneness is reached. During the last 5 minutes of cooking patties, baste buns with melted butter on cut sides, and place cut side down on grill to lightly toast. Remove immediately when toasted. Place patties on plate that has been lined with 3 paper towel sheets.
To assemble the burgers, spread 1 1/2 tbsp of Gorgonzola dressing on cut side bun bottom; next place hamburger; Top hamburger with approx 1+ tbsp glazed onion mixture and spread to cover patty, next place a tomato slice and then cabbage leaf; add bun top, and enjoy!
My family has loved tasting this creation as it evolved over the past 3 months and everyone has agreed it is a strong, vibrant Vermont burger that dares to pare with any Sutter Wine you set beside it. Enjoy the robust flavors! Thank you for the opportunity, Laura Ibey