Paella Burger With Piquillo Goat Cheese And Olive Oil Fried Egg
November 6, 2018
Wine Varietal:
Ingredients
1/2 Cup spreadable goat cheese
1/2 Cup minced piquillo peppers
1 teaspoon honey
1 1/2 Pounds. ground chuck
1/2 lb. ground hot pork sausage
2/3 Cup cooked yellow rice
2/3 Cup frozen peas
2/3 Cup finely chopped red onion
2 Teaspoons smoked paprika
1/4 Cup Sutter Home Pinot Grigio
4 Teaspoons minced garlic
2 teaspoon lemon zest + 2 tablespoon lemon juice
2 tablespoons finely chopped fresh parsley
1 tablespoon flaky sea salt
2 Teaspoons cracked black pepper
1 pinch of crushed saffron
6 brioche buns
3 tablespoons olive oil
6 large eggs
6 leaves bib lettuce
6 slices heirloom tomato
Instructions
Preheat a gas grill to medium-high.
To make the Piquillo Goat Cheese, in a medium bowl, stir together goat cheese, piquillo peppers and honey until combined; set aside.
To make the patties, in a large bowl, add chuck, sausage, rice, peas, onion, paprika, pinot grigio, garlic, lemon zest, lemon juice, parsley, sea salt, black pepper and saffron.
Combine well, handling the meat as little as possible; form into 6 patties, cover, and refrigerate until ready to grill.
When the grill is ready, brush grill rack with vegetable oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
While the patties are cooking, heat 1 tablespoon olive oil in a large fireproof skillet.
Add 2 eggs to skillet and cook 2 minutes or until set; transfer to a plate.
Repeat process with remaining olive oil and eggs.
Season with additional sea salt and black pepper, if desired.
To assemble the burgers, evenly spread the piquillo goat cheese over the cut sides of the buns. Evenly divide lettuce onto each bun bottom, followed by a patty, a tomato slice, and a fried egg.
