Ribeye Steak Burger With A Merlot Sweet And Spicy Demi Glaze
November 6, 2018
Wine Varietal:
Ingredients
Demi glaze:
1. 1 basil leaf
2. 6-10 sprigs, thyme
3. 3 sprigs, tarragon
4. 1/2 Cup beef stock
5. 1/2 Cup vegetable stock
6. 1 Cup Sutter Home Merlot Wine
7. 1 ounce tomato juice
8. 2 Tablespoon corn starch
9. 1/2 Cup corn syrup
10. 1/8 Teaspoon cayenne pepper
11. 1/2 Teaspoon salt
12. 3 cloves garlic, chopped
13. 2 Tablespoon onion, chopped
14. 3 ” piece of string
15. 8″ x 6″ square, cheese cloth
16. 1 Tablespoon olive oil
Toppings:
1. 2 yellow bell peppers, sliced in quarters
2. 2 red bell peppers, sliced in quarters
3. 3 zucchini, 3/8″ sliced lengthwise to the size of the bun
4. 6 slices chedder cheese
5. 1/2 Cup olive oil
6. large pinch of salt
7. small pinch of pepper
Buns:
6 brioche buns
Patties:
1. 3 Pounds ground Ribeye steak
2.
large pinch salt
3.
small pinch of pepper
4. 1 Tablespoon demi glaze per patty
Instructions
Recipe Instructions:
1. Prepare demi glaze. Begin with wrapping herbs (1-3) in a cheesecloth securing with a string width wise by tying it in a knot (14-15). Set aside.
2. Place 1 Tablespoon olive oil in small 1 quart sauce pan and heat pan on low. Add onions and garlic until tender.
3. Add wine to garlic onion mixture. Bring it to a boil.
4. Reduce heat and add vegetable stock and corn syrup.
5. Add cheesecloth with herbs into mixture and simmer.
6. In a mixing bowl, combine beef stock, salt and corn starch. Whisk until blended.
7. Add beef stock mixture into sauce pan. Whisk until blended.
8. Stirring occasionally until thickened.
9. Slice vegatables and drizzle with salt and pepper and remaining olive oil.
10. Form patties into 6 1/2 Poundportions.
11. Add salt and pepper to both sides of patty.
12. Add 1 Tablespoon of the demi glaze on top of each patty.
13. Cook patties and vegetable toppings on grill over medium heat
14. Cook patties and vegetables, 3 minutes per side
15. Lightly toast the buns.
16. Place 1 slice of cheese on each patty.
17. Place the patties on the bottom of each roll.
18. Top each patty starting with 2 slices of zucchini, then 1 slice of the red bell pepper on top of the zucchini with 1 slice of yellow pepper next to it.
19. Place 1 Tablespoon of the demi glaze on top of the bell peppers and place top of bun on it
