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Spinach and Sun-Dried Tomato Mozzarella Stuffed Burger

Spinach and Sun-Dried Tomato Mozzarella Stuffed Burger

Wine Varietal: Pinot Noir

Ingredients

Patties:
2 pounds ground sirloin
2 tablespoons worcestershire sauce
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 cup cup sun ripened sun dried tomatoes in olive oil, diced
1 cup fresh grated parmesan cheese
1 cup fried onions
1 cup frozen spinach, defrosted and drained well
1 medium egg
2 shallots, diced and sauteed
2 tablespoons minced garlic, sauteed
1/4 cup balsalmic vinegar
1 tablespoon salted butter
3 ounces spinach florentine sauce
6 fresh mozzarella slices
6 bun sized onion rolls
Colavita Extra Virgin olive oil, for brushing on the grill rack

 

Instructions

To sautee garlic and shallots combine the garlic, shallots, balsalmic vinegar, and butter in a fire-proof skillet, cover with a lid, and place on grill rack. Cook the shallot and garlic mixture for 15 to 20 minutes, stirring occasionally, until the shallots are carmelized and most of the liquid is evaporated. Remove the pan from the grill and set aside. To make patties, combine sirloin, worcestershire sauce, salt, black pepper, sun dried tomatoes, parmesan, fried onions, drained spinach, egg, and shallot/garlic mix in a large bowl. Handling meat as little as possible to avoid compacting, mix thoroughly. Divide mixture into 12 equal portions and form thin patties. With one thin patty in hand place 1 tablespoon spinach florentine sauce on top of patty. Next add one slice of fresh mozarella atop of sauce and with other hand place another thin patty on top and seal sides with fingers, lightly patting and forming patty around cheese and to ensure sauce stays in the center. Each complete burger is composed of two thin patties, 1 tablespoon spinach sauce, and one slice of fresh mozarella. When grill is ready, brush the grill rack with oil. Place patties on rack, cover, and cook turning once until done to preference, 8-9 minutes each side for medium. During the last few minutes of cooking, place the rolls cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, on each cut roll bottum, place a patty, add roll tops and serve. Makes 6 burgers

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