BALSAMIC BACON SWEET ONION BURGER WITH CAMBOZOLA MAYONNAISE
This burger was created for the love of my life, my wife.I guess you could say I made this burger with real love. The burger was made with all my wife’s favorite ingredients. When she bites this burger, she gives me that real BIG SMILE and I know I have won her heart. Lucky me !!!!
Balsamic Bacon Sweet Onion Spread:
1 large sweet onion, such as a Vidalia, thinly sliced
1/2 pound of bacon, chopped
1 garlic clove, chopped
1/4 cup Colavita 25 Star Gran Riserva Balsamic Vinegar
2 Tablespoons Sutter Home Merlot
2 Tablespoons Brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 1/4 cups Mayonnaise
1/4 cup heavy cream
2 Tablespoons sour cream
1/2 cup Cambozola cheese
1 teaspoon honey
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
2 pounds ground chuck (80/20)
1/4 cup Sutter Home Merlot
2 teaspoon ground cumin
1/3 cup shallots, chopped
1/3 cup fresh parsley, chopped
2 teaspoon Kosher salt
1 teaspoon fresh ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.
6 King Hawaiian buns, split
6 pieces Green Leaf lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a large fireproof skillet on the rack.
To make the Balsamic Bacon Sweet Onion Spread, add the onion, bacon and garlic to the large preheated skillet, stir frequently. Cook for about 7 to 12 minutes or until the bacon is cooked. Next lower the heat to medium- low and add the balsamic, Merlot, brown sugar, salt and fresh ground pepper, stir frequently. Cook for about 10 to 20 minutes or until most of the liquid is gone. Remove and set aside.
To make the Cambozola Mayonnaise, in a food processor add the mayonnaise, heavy cream, sour cream, Cambozola cheese, honey, salt and pepper. Processed until the ingredients are well mixed together. Set aside in a refrigerator.
To prepare the patties, In a large bowl, place the chuck, Merlot, cumin, shallots, parsley, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties with a thumb dimple in the center of each patty and refrigerate until ready to grill.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.
To assemble the burger, slather the bottom toasted side of the buns with some of the Cambozola Mayonnaise. Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty place a large dollop of the Balsamic Bacon Sweet Onion Spread with a small dollop of Cambozola Mayonnaise in that order. Add the toasted bun top with wooden skewers and serve immediately.
Makes 6 burgers.