Wine Varietal: Merlot
Several years ago, when I was still working, while on a business I had a steak with Devilâ€™s mushroom steak sauce. It was of the most delicious meals I ever ate. The extreme we are having here in Texas made me think of meal. After several I think I got close to duplicating it. I cooked it for some friends and they loved it. They like hot, food, not outside temperature. They got a kick out of the recipe name.
The Devils Marinade & Mushroom Sauce
6 tablespoons Sutter Home Merlot
6 tablespoons Colavita Extra Virgin Olive oil
6 tablespoons seedless black raspberry jam
6 tablespoons brown sugar
6 tablespoons tomato sauce
6 tablespoons malt vinegar
6 teaspoons onion powder
6 drops Tabasco Chipotle pepper sauce
6 dashes salt
6 dashes pepper
6 small button mushrooms, stems removed, washed, dried, and sliced
The Devils Patties
6 tablespoons Colavita Extra Virgin Olive oil (for preparing the grill grates)
2 pounds fresh 80/20 ground Chuck
6 teaspoons minced garlic
6 teaspoons fresh chopped oregano
6 teaspoons fresh chopped basil
6 slices Pepper Jack cheese
Reynolds Parchment paper
Down Under Burger Enders
6 Kingâ€™s Hawaiian Savory Butter Rolls
6X2 tablespoons butter, at room temperature
6 drops Tabasco Chipotle Pepper sauce
6 slices lettuce
1 1/2 cups NatureSweet Cherubs, sliced
1 California Avocado, skin removed, seeded, and thinly sliced
6 1/4 inch slices of red onion
1/2 cup sliced Jalapeno
Place the ground Chuck in a large bowl, using a large spoon to break up, and leave to reach temperature.
Go straight down to your cabinet and get a large bowl. Pour the Sutter Home Merlot down into the bowl, whisk in the Colavita Extra Virgin Olive oil, raspberry jam, brown sugar, tomato sauce, vinegar, onion powder, Tabasco Chipotle Pepper sauce, salt, pepper, and the sliced mushrooms. Skim off 1/2 cup of the marinade and add to the ground Chuck.
Prepare the grill grates with the remaining Colavita Extra Virgin Olive oil and preheat two burners to high heat and two to low heat.
Add the garlic, oregano, basil, with the ground Chuck, and marinade; using the large spoon gently blend together. Using the Reynolds Parchment paper gently form 6 patties slightly larger than the Kings Hawaiian Savory Butter rolls. Place the patties on the high heat part of the grill; pour the Devilâ€™s mushroom sauce in an ovenproof pan and also place on the high heat. When the marinade starts to boil move to the low heat, simmer to thicken, and stir occasionally. Grill the patties 4-5 minutes and gently turn the. Grill another 4-5 minutes or to your preferred doneness.
Get the Kingâ€™s Hawaiian Savory Butter rolls, blend together the butter, and Tabasco Chipotle Pepper sauce in a small bowl blend together and spread on the roll insides. Place the buttered rolls buttered side down on the grill to toast to a light golden brown with 4 minutes left on the patties. Also add the cheese slices on the patties. Remove the patties, rolls, and mushroom sauce when thickened.
Spread half of the Devilâ€™s mushroom sauce on the roll bottoms. Place the patties on next cover with the remaining mushroom sauce. Add a lettuce slice to each, add the NatureSweet Cherubs tomato slices equally to each, add the Avocado slices equally to each, and add the Jalapeno peppers; crown with the roll tops. Serve and enjoy the Devilâ€™s best burger. The Devil made me do it burger is for you and your guests (or fellow judges) to enjoy.
Prep Time: 1 hour. Cook and Grill Time: Under 15 minutes. Enjoyment Time: That depends on how much heat you can stand.