RECIPES: Recipe Details

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Tuscan burger with Cipollini - Porcini M'elange

Double chopped chuck roll infused with Sutter Home Zinfandel and seasoned with roasted elephant garlic, fresh ground black pepper, and sea salt. Topped with a M'elange of grilled cipollini onions, grilled porcini mushrooms, white truffle oil and a meritage glace' of Sutter Home Zinfandel, roasted elephant garlic, fresh Rosemary, fresh ground black pepper, sea salt,and sugar. Finished with a ribbon of blended Marscapone and Crescensa cheese, with a chiffonade of fresh sweet basil on a warm ciabatta roll.

Ingredients 

ROASTED VEGETABLES:
8 cloves of elephant garlic
1 pound Cipollini onions
1/4 pound Porcini mushrooms
2 tablespoons Colivita Extra Virgin Olive Oil
MERITAGE GLACE':
3 cups Sutter Home Zinfandel
5 cloves roasted elephant garlic
1 1/2 teaspoon sea salt
1 1/2 Tablespoon fresh ground black pepper
1/4 cup coarsely chopped fresh Rosemary (stems removed)
1 1/2 Tablespoon Sugar
M'ELANGE:
2 cups grilled cippolini onions, quartered
1 3/4 cups grilled porcini mushrooms, coarsely chopped
3 Tablespoons Meritage Glace' reduction
1 1/2 Tablespoon white truffle oil
CHEESE BLEND:
1 1/2 ounce Marscapone cheese blended with 1 1/2 ounce Crescensa cheese
PATTIES:
3 1/2 pounds fresh ground chuck roll
1 1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
3 cloves roasted elephant garlic
1/4 cup Sutter Home Zinfandel
Vegetable oil for brushing the grill rack
6 Ciabatta rolls, split
1 bunch sweet basil(stems off) cut into
6 small chiffonades

Instructions 

Preheat a gas grill to medium-high heat. To prepare the roasted vegetables rub lightly with olive oil and place on grill rack over direct heat, turning until all sides are marked, 2-3 minutes on each side. To make the meritage glace'combine the Zinfandel, garlic, salt, pepper, Rosemary and sugar in a fire-proof 10" skillet and place on grill rack. Simmer mixture until it is reduced by two thirds 10-15 minutes. Remove pan and set aside. To make the melange' toss the cipollini onions, and porcini mushrooms in a small bowl with the glace' reduction and finish with the white truffle oil. Set aside. To prepare the patties combine the chuck, salt, pepper, garlic,and Zinfandel in a large bowl. Handle the meat gently but combine well. Divide into 6 equal portions and form the patties to a size slightly larger than the bun. When the grill is at the desired temperature, brush the grill rack with the vegetable oil and place the patties over the direct heat. Cover and grill until the bottom is brown, 5 minutes. Turning only once and finishing to an internal temperature of 160 degrees, 5-7 minutes longer. Remove the patties from the grill and cover to keep warm. Place the buns, cut side down, around the outer edge of the grill rack to warm being careful to not toast and remove promptly. To assemble the burgers place the patties on the bottom half of the roll and top with a generous spoonful of the melange,followed by a ribbon of the cheese blend and 1 chiffonade of basil on each. Add the roll tops and serve immediatly.