Wine Varietal: Pinot Noir
Topless Stuffed Onion Burgers with Smoky Cheddar and Racy Grilled Corn Relish
(a.k.a .Open-Faced Stuffed Onion Burgers with Skillet Grilled Corn Relish and Smoked Cheddar)
Skillet-Grilled Corn Relish
1 tablespoon Blackened Redfish Seasoning Blend
3 tablespoons extra virgin olive oil, divided
2 cups fresh yellow corn kernels (from about 3 ears of corn)
4 teaspoons red wine vinegar
2 tablespoons diced pimientos, drained
1 tablespoon finely chopped green onion (white and light green parts)
1 teaspoon deli style mustard with horseradish
1/4 teaspoon Tabasco chipotle pepper sauce
1 cup mayonnaise
4 teaspoons balsamic vinegar
3 teaspoons molasses
Garlic Onion Cups
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and smashed with bitter center removed
2 tablespoons vegetable broth
3 medium red onions, unpeeled and halved crosswise
5 ounces smoked Polska Kielbasa
1/3 cup finely chopped red onion
1 tablespoon of the spiky mayo
1 tablespoon Tabasco chipotle pepper sauce
1 teaspoon coarse salt
1 3/4 pounds chuck (preferably Angus 80/20 fat content)
cooking oil for brushing onto the grill rack
6 ounces sliced smoked cheddar cheese (preferably Tillamook)
6 Garlic Tandoori Naan flatbreads (if very large, cut into bun-sized portions to fit the burgers)
6 romaine heart leaves
Prepare a medium fire in a charcoal grill or preheat a gas grill to medium (4 to 5 seconds with the hand held about one inch over the grill rack.)
To make the relish, in a large flame-proof skillet, combine the seasoning blend and 1 tablespoon oil. Stir in corn, place on the grill, close lid and cook until tender about 8 minutes, stirring frequently. Remove from grill and let cool. Meanwhile, in a bowl whisk the remaining 2 tablespoons oil and vinegar together, then stir in the pimientos, green onion, mustard and pepper sauce. Add the corn, stirring to combine; set aside.
To make the mayo, in a bowl combine the mayo, balsamic and molasses; refrigerate, reserving one tablespoon for the patties.
For the onion cups, heat the oil and garlic in a flame-proof saucepan on the grill until garlic sizzles and oil is fragrant. Remove from grill, discard garlic and stir in broth. Brush cut sides of onions, place cut side down on the grill and cook until well marked, about 5 minutes. Turn onions over, and grill covered about 30-40 minutes basting several times, removing and discarding firm center cores once onions have begun to soften leaving a “cup” 5 to 6 layers thick. (Before removing from grill, turn onions over and grill 1 to 2 minutes to caramelize more, if desired). Remove from grill, let cool slightly, then discard tough and charred outer layers from onions; cover and keep warm.
Meanwhile, to make the patties, place the kielbasa in a food processor and process until finely chopped. Transfer to a large bowl and combine with the onion, reserved mayo, pepper sauce and salt. Add the chuck and mix well, handling as little as possible to avoid compacting the mixture. Form into 6 patties and refrigerate until ready to grill.
Brush the grill rack with cooking oil, place the patties on the grill, cover and cook until well marked, about 4 to 5 minutes, turn and cook to desired doneness. During the last minute of cooking, place cheese on patties to melt and place flatbreads on the outer edges of the grill to toast lightly.
To assemble the burgers, spread each flatbread with spiky mayo, then place a lettuce leaf, a patty, a grilled onion cup and a generous spoonful of corn relish in each cup, securing with a pick if desired. Serves 6.
Note: Although grilling the onions may sound involved, it’s really easy- once you’ve cooked the onions enough, remove the center, which will leave you with a “cup”!