Wine Varietal: Merlot
I went to the Farmers Market to buy some fresh vegetables and this recipe popped into my mind. So I gathered up everything I needed and created this recipe. We have some neighbors moving to the Kansas City to be closer to their new grand child so I invited them over and cooked it for them last night. They loved it, as did my wife, so I thought I’d share it with you.
The Farmers Garden Merlot Marinade, Mushrooms, Patties, and Marinade Butter Baste.
1 cup Sutter Home Merlot
1/2 cup Colavita Extra Virgin Olive Oil, plus some for preparing the grill grates
1/4 cup fresh minced garlic
1/4 cup fresh minced onion
2 tablespoons Soy sauce
1 tablespoon Worcestershire sauce
1/4 cup finely chopped fresh Cilantro
1/4 cup finely chopped fresh oregano
2 teaspoons lemon-pepper
2 teaspoons finely minced fresh mint leaves
1 teaspoon Tabasco Chipotle Pepper sauce
1 teaspoon ground cumin
1 teaspoon seasoned salt
1 teaspoon crushed red pepper
2 pounds fresh 80/20 ground Chuck
Reynolds Parchment Paper
6 medium fresh button mushrooms, stems removed, washed, and dried
1/2 cup butter, at room temperature
The Farmer’s Wife Bun Spread
12 ounces Philadelphia Garden Vegetable Cream Cheese
1/4 cup fresh chopped radish
1/4 cup fresh seeded chopped cucumber
1/4 cup fresh chopped celery
2 tablespoons seeded and finely diced fresh Jalapeno pepper
The Family’s Burger Finishers
6 slices of American cheese
6 King’s Hawaiian Original Sweet Sandwich rolls
6 leaves (burger size) fresh lettuce
6 sliced fresh NatureSweet Cherub tomatoes, lightly salt and pepper
In a large bowl whisk the following together; utter Home Merlot, Colavita Extra Virgin Olive oil, garlic, onion, Soy sauce, Worcestershire sauce, Cilantro, oregano, lemon-pepper, mint leaves, Tabasco Chipotle Pepper sauce, cumin, salt, and red pepper.
Place the ground Chuck in a large bowl, using a large spoon break up the meat, skim off 1/2 cup of the marinade, and add to the ground Chuck. Using the large spoon blend together. Pour 1/2 of the remaining marinade in a 9×9-inch lidded baking dish. Add the mushrooms stem side up. Cover with the remaining marinade. Let the marinated ground Chuck reach room temperature and let the mushrooms marinade for at least 1 hour. Remove all from the marinade and reserve the mushroom marinade. Blend 1/4 cup of the reserved marinade with the butter. Half is for the butter baste and half is for the bun spread for toasting.
Prepare the grill grates with the Colavita Extra Virgin Olive oil and pre heat to medium-high.
In a medium size lidded bowl blend the cream cheese, radish, cucumber, celery, Jalapeno pepper, and the 1/4 cup marinade. Cover and refrigerate until needed.
Using the Reynolds Parchment Paper, a large spoon, and a plate to flatten gentle form 6 patties slightly larger than the rolls. Remove the mushrooms and reserve the marinade and veggies. Place the patties and mushrooms (stem side up) on the grill to cook for 8-10 minutes. Strain the veggies out of the marinade scoop off 1/4 cup of the marinade, add to the butter and blend together. Turn all, baste the patties and mushrooms, and grill another 6-7 minutes. Spread the marinade butter on the King’s Hawaiian rolls; place on the grill to toast to a light golden brown. Turn the burgers and patties and baste. Add the cheese slices to the patties. Grill another 2-3 minutes and remove all from the grill. Let the patties while you spread the farmer’s wife bun spread on the roll insides. Place a patty on the roll bottoms, add a lettuce leaf to each, and top with the tomatoes. Serve and enjoy the Farmer’s Garden Burger.
Prep Time: 45-50 minutes. Grill Time: 16-20 minutes.