Wine Varietal: Cabernet Sauvignon
Born & raised in Texas by parents from Louisiana, spice has been a big part of my upbringing.Everyone in America loves food that has a great blend of spices that are not overbearing and enhance what they are eating. I think I have captured this with this burger.
1 clove garlic, peeled
1 cup loosely packed fresh parsley
1 teaspoon kosher salt
dash white pepper
juice of one lime
2 tablespoon Tabasco Chipotle Sauce
1/2 cup Hellman’s Mayonnaise
3 large avocado (in all -peeled & pitted – 1 for aioli & 2 for garnish)
1/4 cup fresh chives minced
3 tablespoons butter
1 1/2 teaspoons Colavita Extra Virgin Olive Oil
2 pounds cremini mushrooms sliced
2 tablespoons fresh chives, chopped
1/4 fresh parsley, minced
2 cloves garlic, minced
Salt & Pepper to taste
Dash Cajun Seasoning (Tony Chachere’s preferred
Juice of 1/4 lemon
2 sticks unsalted butter
1 cup Colavita Extra Virgin Olive Oil
1 Tablespoon Lea & Perrins
1/4 cup Sutter Home Cabernet Sauvignon
4 cloves garlic roughly chopped
Dash Red Pepper Flakes
1 pound ground sirloin
1 pound ground chuck
1 Tablespoon Tabasco Chipotle Sauce
1 Tablespoon Lea & Perrins
6 large shallots, minced
1 tablespoon salt
2 tablespoons black pepper
Dash cajun seasoning
6 Large Fresh Hamburger Buns
6 Slices Bibb Lettuce Leaves (washed & dried)
Cooking Spray or Oil for Grill
In a food processor prepare avocado aioli. In processor add, garlic, parsley, salt, white pepper, juice of lime & chipotle sauce. Process to combine well. Add Mayonnaise & Avocado & pulse until well blended. Stir in chives, cover & chill until ready to serve.
In a large container, combine the sirloin, chuck, tabasco chipotle sauce, Lea & Perrins, minced shallots, parsley salt & pepper. Divide into 6 patties that fit the size of your buns. Cover & Chill until grill time. It is best to bring down to room temperature just before grilling.
Prepare your gas or charcoal grill to a medium high heat or hot fire. When grill is ready, brush or spray grill racks well with oil or cooking spray.
To prepare mushrooms: Place a non stick skillet on the grill. Heat butter & oil until butter is melted. When melted, add mushrooms & season generoulsly with salt & pepper to taste. Sprinkle with a dash of cajun seasoning. Cook until mushrooms begin to soften directly over heat stirring occasionally. Add the chives, parsley, garlic & lemon Juice. Continue to cook for about 2 to 3 minutes. Remove from heat, cover & keep warm while preparing burgers (can be reheated just before assemble if necessary)
To prepare basting butter, place a non stick sauce pan on grill. Add the butter, extra virgin olive oil, tabasco chipotle sauce, lea & perrins, cabernet sauvignon, garlic & a dash of red pepper flakes. Heat until buttr is melted & all the ingredients are well combined. Brush inside of buns on both sides, cover & set aside. Use the rest for basting burgers.
To Grill patties, place patties on pre prepared grill, baste with the basting buttre, cover & cook for 5-7 minutes per side depending on desired doneness. Baste at least twice before turning burger, closing lid after each basting. Turn burgers once & repeat the process basting at least 3 times. Remove burgers or place on outer rim to keep warm and toast buttered buns on both sides being very careful not to burn.
Assemble Burgers: Spread a generous portion of the Avocado Aioli on both sides of the toasted buns. On bottom bun place the grilled pattie. On the top bun, add the lettuce leaf (it acts almost as a bowl for the mushrooms) & the mushrooms. Top with 3 slices of the slices of the Avocado. Combine the two (I prefer to add the bottom burger & bun to the top & then turn the burger to serve. Enjoy!