Wine Varietal: Zinfandel
In the land of 10,000 lakes a bounty of wild foods can be found. Combining a few of these wild treasures creates an extraordinarily tasteful burger. Minnesota’s official state mushroom the morel is tasty and considered a rare delicacy by mushroom hunters. The nutty flavored wild rice which is Minnesota’s official state grain is found naturally abundant in the cold rivers and lakes of Minnesota. Watercress with its peppery flavor is a perennial herb that can be found year-round along streams and in shallow springs throughout Minnesota. The watercress’ refreshingly tangy flavor perfectly tops this scrumptious burger.
1 cup Sutter Home Zinfandel Wine
1 oz. Dried morel mushrooms
1 cup crème fraîche (8 ounces)
2 tablespoon prepared horseradish
2 tablespoon chopped fresh shallots
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon Lea & Perrins Worcestershire sauce
2 Tablespoons Weber Grill Creations, Gourmet Burger
1 cup fully cooked wild rice
2 pound freshly ground beef chuck, 80 percent lean
6 tablespoons Colavita extra virgin olive oil
3 cups watercress
6 onion rolls
Heat your grill to medium/high. In a fire proof pan add wine and morel mushrooms. Place pan directly on grill and bring to a boil. Cover pan with lid and remove from the grill. Soak mushrooms for a ½ hour while preparing the remaining ingredients.
For Crème Fraîche Horseradish Spread: Whisk crème fraîche, horseradish, and chopped shallots in small bowl to blend. Season to taste with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and chill.
For patties: Add Lea Perrins Worcestershire sauce, egg and Weber Grill Creations, Gourmet Burger mix well. Remove morels from wine sauce and chop mushroom. Strain soaking liquid through a paper towel. Add mushrooms, strained wine and will rice to mixture; mix well. Add beef to mixture; mix until just incorporated. Form meat into 6 patties. Brush each burger bottom and top with 1 tablespoon Colavita extra virgin olive oil. Place patties on the grill rack, cover, and and grill 5 to 6 minutes. Turn patties over and continue cooking for about another 5 minutes. During the last 4 minutes of grilling, place the buns, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers; on each bun bottom, place a grilled patty, spread an equal portions of the Crème Fraîche Horseradish on each patty, followed by ½ cup of watercress on each patty. Return the tops on the burger and serve. Makes 6 burgers.