Wine Varietal: Pinot Grigio
I love meatloaf sandwhiches with balsamic glaze. So it sounded like a good idea
3 Tbsp olive oil
1/2 CUP onion chopped finely
2 Tbsp minced garlic
1/2 Tsp Crushed Red Pepper flakes
1 Tsp Salt
1 Tsp Pepper
1/2 Cup Ketsup
1/2 Cup Balsamic Vinegar
1 large can (28 oz) San Marzano Tomatoes w/ juice
1/2 cup canola
2 LARGE CANS french fried onions
1 Tsp Seasoned Salt
1 Tsp Pepper
3 tablespoons olive oil
2 celery stalks finely diced
2 carrots – finely diced
1/2 red pepper – finely diced
1/2 yellow pepper – finely diced
1/2 cup young zucchini finely diced
1/2 cup Shallots finely diced
1/2 cup leeks finley chopped
– 5 garlic cloves – finely chopped
– 1 teaspoon red pepper flakes
4llarge eggs sllightly beaton
1 tablespoon thyme leaves, fresh – chopped
1/4 cup parsley – fresh – chopped )
1 cup bread crumbs – Italian style
1 cup parmesan/Romano /Asiago shredded cheese
1/2 cup ketschup
– 1/4 cup balsamic vinegar
2 1/4 punds ground sirloin (80/20)
3/4 pound ground pork
6 Brioche Buns
3 Tbsp softened salted butter
6 dlices Harvarti
Prepare tomato jam, In a heatproof skillet.
Saute onion and garlic in olive oil until softened. Add pepper flakes salt and pepper then add tomtoes, ketschup and vinegar. Simmer until thickened about 10 minutes. Set aside and keep warm.
Prepare onions. IN a heatproof skillet.
Add oil and bring to frying temp/. about 350 degrees/ Add onions and fry until crisp and golden brown. Reove to a foil pan lined with paper towels. Season with the salt and pepper. set aside until assembly time.
Prepare patties. In a heatproff skillet saute all the vegetables ( celery , carrotts, peppers, zucchini, shallotts , leeks and garlic) until softened 5-10 minutes.
Set aside in a bowl to cool. Add pepper flakes, eggs and salt and pepper when vegetables have cooled. Add pork and sirloin and mix until combined. Do not overmix.
Form into 6 equal patties.
Brush grill with oil. Then cook pattites ove direct heat with lid closed for 5 1/2 minutes on each side. Turn only once. Add Cheese during the las minute and a half to melt. Set aside under a foil tent to rest for 5 minutes
Spread cut sides of buns with softened butter and toast lightly. Top bottom of the buns with about a 1/4 cup of onions. Top onions with a patty. Top patty with about a half cup of tomatoes. Top with bun crown and serve immediately.