RECIPES: Recipe Details

Rate This Burger 
No votes yet

Wild Mushroom-Panzanella Burgers

Ingredients 

Panzanella Relish:
2 medium ripe tomatoes, chopped
1/3 cup red onion, diced
1/3 cup cucumber, peeled, seeded and diced
1/4 cup Kalamata olives, pitted and diced
2 Tbsp slivered basil leaves
2 Tbsp Colavita Extra Virgin olive oil
1 Tbsp Colavita Balsamic Vinegar
1/2 tsp kosher salt
Caper Aioli:
2/3 cup mayonnaise
1 Tbsp Colavita Balsamic Vinegar
1 Tbsp French Capers (tiny nonpareil), rinsed and chopped
Patties:
1 cup Sutter Home Pinot Noir or Sutter Home Zinfandel
1 package (0.5 oz) dried porcini mushrooms
2 lbs ground chuck
1 1/2 tbsp finely chopped fresh rosemary
2 tsp garlic salt
1/2 tsp freshly ground black pepper
Colavita Extra virgin olive oil, for brushing the grill rack and the rolls
6 slices fresh mozzarella
6 rustic Italian style rolls, split
24 arugula leaves
1/4 cup crumbled feta cheese

Instructions 

Preheat a gas grill to medium-hot or prepare a medium hot fire in a charcoal grill.

To make the Panzanella Relish: Combine tomatoes, onion, cucumber, olives, and basil in a small bowl. Whisk together olive oil and vinegar, pour over tomato mixture. Season with salt and set aside.

To make the Caper Aioli: Combine mayonnaise, vinegar, and capers in a small bowl. Cover and chill until ready to use.

For the patties: Heat wine in a small, heavy fire-roof saucepan on the grill rack until it comes to a simmer. Remove from heat and stir in the dried mushrooms; let stand 30 minutes. Remove the mushrooms from the wine with a slotted spoon and chop. Combine the beef, mushrooms, rosemary, garlic salt, and pepper in a large bowl. Mix thoroughly, handling the meat as little as possible to avoid compacting it. Shape into 6 patties to fit the rolls.

When the grill is ready, brush the grill rack with the oil. Place the patties on the rack, cover and cook turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Brush the cut sides of rolls with oil and place, cut sides down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers: Spread the aioli over the cut sides of the rolls. On each roll bottom, place 4 arugula leaves, a cheese-topped patty, an equal portion of the Panzanella and an equal sprinkle of feta. Add the roll tops and serve. Makes 6 burgers.