“Ultimate Beef Wellington” Burger

Ingredients

For The Burgers
6 Slices Cob smoked bacon
2 1/2 tablespoons unsalted butter
3/4 pound button mushrooms, chopped fine
1 teaspoon sea salt
10 grinds of fresh black pepper
1/2 cup heavy cream 2 pound
Ground beef (50 % chuck 50% beef tenderloin tail end)
1 ½ teaspoons Sea salt
2 tablespoons Sutter Homes Moscato wine
For the Caramelized Shallots:
2 1/2 tablespoons unsalted butter
6 to 8 large shallots peeled and sliced thin
Pinch of sea salt
For Moscato-Merlot reduction:
¼ cup Sutter Homes Moscato wine
¼ cup Sutter Homes Merlot
1/2 cup beef broth Colivita extra virgin olive oil
6 over size sandwich croissants split
6 slices Gouda sliced
1/8 thick (not smoked)
8 ounces pate de foie gras, or chicken liver pate, if foie gras is not available at room temperature 3 cups Watercress black truffles shaved very thin

Instructions

Heat grill to medium-high For the Burgers In a heavy skillet, over medium-high heat, par cook the bacon and transfer to paper towels and let cool, leave bacon dripping in pan add butter and melt, add the mushrooms, salt and pepper and cook over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is almost dry. Add heavy cream and cook until cream thickens and coats the back of a spoon, about 5 minutes. Let cool completely. In a bowl place ground beef, sea salt, Moscato wine and cooled mushroom-cream mixture and mix as gently as possible, trying not to compact the meat. Separate into 6 equal portions and form to fit bread. Wrap with blanched bacon, secure with toothpick and refrigerate for least 1 ½ hours. For Caramelized Shallots In small non-stick sauté pan, over medium-high heat, add butter and melt. Add shallots and sauté over low heat, stirring occasionally, till caramelized. Season with salt. Drain leaving some dripping behind. Set aside and keep warm. For Moscato-Merlot reduction: In same sauté pan shallots were cooked, over medium-high heat, add Moscato and Merlot wines and reduce by ½ then add beef broth and reduce till it has a nice shiny color and coats back of spoon. Set aside and keep warm. For burgers: Wipe grill rack with oil and place burgers over medium-high heat and cover, cook for 3-4 minutes and flip burgers cover and cook for 5 more minutes for medium. When there is 2 minutes left on the burgers place croissants cut side down on grill and toast till golden brown. When there is about 1 /12 minutes left on the burgers place Gouda over burgers and let melt. To assemble Burgers Spread an even coating of the pate on both top and bottom grilled side of the croissants. On the bottom croissant cover with watercress, then place burger, remove toothpick from bacon, place 3 slices of black truffle on each burger, spoon 2 tablespoons of Moscato-Merlot reduction over burger, split the caramelized shallots over the 6 burgers, then top with top of grilled croissant. Serve.