Bistro Burgers with Quick Wine Pickled Shallots and Truffle Bacon

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

My 3 favorite things…Bacon, Burgers and Truffles!


Wine Pickled Shallots:
3 tablespoons Olive Oil
1 ¾ cups Shallots, thinly sliced
½ cup Sutter Home Cabernet Sauvignon
2 tablespoons Cider Vinegar
1 teaspoon Sugar
1 teaspoon Salt
½ teaspoon Cracked Black Pepper

2 1/2 pounds Ground Beef Chuck
2 Garlic Cloves, minced
1 ½ teaspoons. Salt
1 ½ teaspoons Cracked Black Pepper

Truffle Bacon:
1 pound Thick Sliced Smoked Bacon
1 ½ teaspoons White Truffle Oil
Oil for brushing the grill
3/4 cup Mayonnaise
1 ½ tablespoons Fresh Dill, minced

6 Slices Gruyere Cheese
6 Brioche Rolls, split
2 tablespoons Butter, softened
2 cups Watercress


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the wine pickled shallots:
Heat olive oil in a large fire proof skillet and sauté shallots until tender, around 5 minutes. Gently pour in wine and vinegar, simmer for 3-4 minutes. Season with sugar, salt and pepper, pour into a container, cover and chill until ready to assemble the burgers.

To make the patties:
Combine ground beef, garlic, salt and pepper in a large bowl. Mix together using a spoon as to not over work the meat. Portion into 6 equal patties, cover and chill until ready to grill.

To make the truffle bacon:
Line bacon slices on a clean cutting board. Rub slices generously with truffle oil and place bacon slices in a fire proof skillet. Cook bacon evenly, until crisp, around 4-5 minutes. Pull bacon and let drain on a paper towel. Keep warm until ready to assemble the burgers.
To make the mayonnaise:
In a medium bowl fold together mayonnaise and dill until combined. Keep chilled until ready to assemble the burgers

Brush the grill grates with oil. Place patties on the grill and cook covered for 4-5 minutes per side, turning once or until desired doneness is reached. Top each burger with gruyere cheese and melt, around 1-2 minutes. Brush rolls with butter, place cut side down on the grill and toast.
To assemble the burgers, brush rolls evenly with mayonnaise, top with patties, pickled shallots, watercress and bacon. Serve immediately.