Wine Varietal: Cabernet Sauvignon
Basil Compound Butter
4 Tbsp. Unsalted Butter, room temperature
2 Tbsp. finely chopped fresh basil leaves
1/4 tsp. salt
1 garlic clove, minced
Balsamic and Rosemary Reduction Sauce
1 cup high quality balsamic vinegar
1/2 tsp. salt
1 Tbsp. finely chopped fresh rosemary
Parmesan Chive Crisps
1 cup freshly grated parmesan
1/4 cup chives, finely chopped
1 Pear, Firm
Olive oil cooking spray
2 lbs. ground chuck
2 tsp. salt
1 tsp. freshly ground pepper
Vegetable Oil for brushing on the grill rack
6 Ciabatta Buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
To prepare the butter, place the room temperature butter in a mixing bowl with the basil, salt and garlic. Mix together until all of the ingredients are incorporated. Place the butter mixture on a sheet of plastic wrap and form the butter into a log wrapping it completely and sealing both ends of the plastic wrap. Place the butter in the refrigerator to harden.
To prepare the balsamic reduction sauce, pour the balsamic vinegar into an oven proof sauce pan along with the salt and the rosemary. Place the sauce pan on the grill over medium heat and bring to a boil. Simmer the sauce for 15-20 minutes to reduce the sauce to a thick consistency. Remove from the heat and set aside.
To prepare the parmesan crisps, mix together the parmesan cheese and the chives in a small mixing bowl. Heat a large, non-stick, oven proof skillet on the grill over medium heat. Spoon 6 even piles of the cheese mixture onto the skillet. After 5-7 minutes turn the cheese discs and cook for another 2-3 minutes or until the cheese is crispy. Remove from the heat and set aside to cool. Do not cover them or they will become soggy.
For the pears, slice the pear in half and remove the seeds. Slice the pear into strips, about 1/8″ thick and place on a cookie sheet. Spray olive oil cooking spray onto both sides of each pear slice. Place the pear slices on the grill rack and grill over medium heat for 1-2 minutes a side or until heated through. You want the pears to still be firm but cooked through. Remove from the grill and cover.
To make the patties, place the ground chuck in a large mixing bowl and add the salt and pepper. Combine well, handling the meat as little as possible. Over handling the meat will cause the burgers to be tough. Form 6 patties, cover and refrigerate.
Brush the grill rack with the oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning the burgers once. During the last 2 minutes of grilling, place the buns, cut side down around the outer edges of the grill to toast. During the last minute of grilling, slice 6 discs from the compound butter log and place one disc on each burger allowing it to melt.
To assemble the burgers place a butter melted patty on each bun bottom. Place a parmesan crisp on each patty followed by equal portions of grilled pear. Drizzle a spoonful of the balsamic reduction sauce over each pear. Add the bun tops and serve. Seriously, this is a combination you will not forget.