RECIPES: Recipe Details

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Toasted Walnut Burgers with Chanterelles and Fontina Cheese

The nutty flavors of the walnuts and the Chanterelles pair nicely with the ground beef to make these elegant, but simple burgers.

Ingredients 

1 cup chopped walnuts, toasted
1 pound ground sirloin
1 1/4 pound ground beef chuck
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 slices apple wood smoked bacon, cut into 1/4 inch dice
1 shallot, finely chopped 1 pound chanterelle mushrooms 1/4 cup Sutter Home Zinfandel
1/4 cup beef consommé
1/4 teaspoon freshly ground black pepper
1 teaspoon rosemary
Oil to brush the grill rack
8 ounces Fontina Cheese, thinly sliced
6 sourdough hamburger buns, split
1 ripe heirloom tomato, thinly sliced
1 cup watercress

Instructions 

Preheat a gas grill to medium high heat. Place walnuts in a skillet over the hot grill to lightly toast. Place the nuts in a large bowl. Break apart the ground sirloin and ground chuck into the bowl with the nuts. Add the 2 teaspoons of salt the 1 /4 teaspoon of black pepper. Gently combine the ingredients and form into 1” thick patties; cover and set aside until ready to grill. Cook the bacon in a large skillet on the grill until crispy. Stir in the shallot and the mushrooms and cook, stirring, until tender, about 3-5 minutes. Add the Zinfandel, consommé, black pepper and rosemary. Cook until the liquid is almost completely absorbed; cover loosely with foil to keep warm and set aside. Lightly brush the grill rack with oil. Place the patties on the hot grill rack, close cover and grill for 4 minutes. Using a spatula, flip the patties. Top each patty with several slices of the Fontina cheese, close the grill and cook an additional 4-5 minutes for medium doneness. During the last 2 minutes of grilling place the buns, split side down on the grill to lightly toast. To assemble the burgers, place several leaves of watercress and a tomato slice on the bottom half of each roll. Top with a cooked patty, cheese side up. Evenly divide the mushrooms between each, spooning on top of the cheese. Top with the remaining bun halves and serve.