Bastille Day Burgers With Chou Rouge And Tomates A La Provencale

Ingredients

• 1 tablespoon vegetable oil for grill grates
• Chou Rouge:
• 6 Cups water
• 1 medium head red cabbage, cored and thinly sliced
• 1 medium yellow onion, peeled and thinly sliced
• 4 slices hickory smoked bacon, diced
• 1/2 Cup peeled and diced red apple
• 1 tablespoon red wine vinegar
• 1Ú2 Cup Sutter Home Merlot
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Tomates ˆ la ProvenŤale:
• 3 large firm tomatoes
• 2 tablespoons vegetable oil
• 1/4 Cup chopped parsley
• 1/4 Cup fresh breadcrumbs
• 2 Teaspoons minced garlic
• 2 Teaspoons finely snipped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Patties:
• 2 Pounds. ground chuck
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 Ounces Camembert cheese, chilled and grated
• Smoky Dijon Spread:
• 1/3 Cup mayonnaise
• 1 1 /2 tablespoons Dijon mustard
• 1 teaspoon red wine vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• Other:
• 6 brioche buns, split
• 3 Cups loosely packed spinach leaves

Instructions

• Heat a gas or charcoal grill to medium high heat.
• Oil grill grates with vegetable oil. For Chou Rouge, bring water to a boil in a large pot over high heat.
• Add cabbage and onion. Return to a boil and boil for 5 minutes.
• Pour into a colander to drain. Cook bacon in a large skillet over medium high heat until bacon is crisp.
• Remove with a slotted spoon to paper towels.
• Add apple to bacon fat.
• Cook for 2 minutes, stirring often. Stir in vinegar, Merlot, salt and pepper.
• Stir in cabbage mixture.
• Cook over medium high heat for 6-8 minutes or until most of liquid is evaporated, stirring often.
• Stir in bacon.
• Remove from heat. Cover and keep warm.
• Meanwhile, for Tomates ˆ la ProvenŤale, cut two 1/2-inch thick slices from center of each tomato.
• Save remainder of tomatoes for another use. Brush both sides of tomato slices with oil then place on grill. Cover and grill for 2 minutes.
• In a small bowl, stir together parsley, bread crumbs, garlic, thyme, salt and pepper.
• Turn tomato slices over and divide parsley mixture over tomato slices. Cover and grill for 3-4 minutes.
• Remove with a large spatula to a platter.
• Divide and shape ground chuck into six patties slightly larger than buns. Sprinkle both sides with salt and pepper.
• Place patties on grill grates. Cover and cook for 4 minutes per side for medium or to desired doneness, turning once. For Smoky Dijon Spread, stir all ingredients together in a small bowl.
• During last two minutes of grilling time, place 1 ounce of cheese on each patty and place buns, cut side down on the edge of the grill to lightly toast.
• To assemble burgers, spread toasted sides of buns with Smoky Dijon Spread.
• On each bun bottom, arrange 1/2 Cup of spinach leaves then top with a patty.
• Use a slotted spoon to add about 1/4 Cup of Chou Rouge to each then add a Tomates ˆ la ProvenŤale slice. Add bun tops. Serve immediately. Serves 6.