Beef Wellington Burgers with Morel Topping and Cabernet Reduction


Cabernet Reduction

2 tablespoons unsalted butter (divided)
½ cup carrots (peeled and sliced into1/2 inch rounds
1 1/2 tablespoons diced shallots
1 cup red wine (Sutter Home Cabernet Sauvignon)
½ cup low sodium beef stock)

Morel Mushroom Topping

1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoons unsalted butter
1 teaspoon minced fresh garlic
2 cups fresh Morel Mushrooms* (rough chopped)
½ teaspoon kosher salt
½ cup sour cream


1 pound ground chuck
1 pound ground sirloin
2 tablespoons minced shallot
1/4 cup red wine (Sutter Home Cabernet Sauvignon)
2 teaspoons kosher salt
1 teaspoon black pepper

Vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) Croissants, split
6 Romaine Lettuce leaves

* If fresh Morels are not available, dried Morels may be used after reconstituting in hot water for about 20 min. Drain thoroughly before using.



Preheat a gas grill to medium-high.

To make the Cabernet Reduction, over medium-high heat, melt 1 tablespoon of the butter in a medium saucepan. Add the carrots and sauté for about 1 minute, add the shallots and sauté another minute or until they are translucent. Add red wine and simmer for another minute add beef stock and simmer until mixture is reduced by half, approximately 20 minutes. Remove pan from grill and stir in the remaining tablespoon of butter and set aside.

To make the Morel Mushroom Topping, over medium-high heat, heat olive oil and butter in a medium nonstick skillet until melted, add garlic and cook until fragrant (about 30 seconds), add chopped morels, and salt. Sauté mushrooms until all the liquid has been given off and evaporated. Remove pan from heat and add sour cream stirring to incorporate the mixture and set aside.

To make the patties, combine the chuck, sirloin, minced shallot, red wine, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Croissants.

When the grill is ready, brush the 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.

When the patties are cooked, remove from the grill, and stack to keep warm. Place the Croissants, cut side down, on the grill rack to toast lightly.

To assemble the burgers, on each Croissant bottom, place a lettuce leaf. Using tongs dip each patty in the red wine reduction making sure they are coated well. Place a patty on top of lettuce, and divide Morel mixture among the tops of the burgers. Add the Croissant tops and serve.

Makes 6 burgers