Braised Red Wine Buffalo Burger
This dish transforms the ingredients of a flavorful stew, a classic American medium, into a one of a kind buffalo burger patty.The flavors of this burger will create a taste experience for the diner that is almost like eating a comforting bowl of stew.
1 tsp vegetable oil
2 cloves garlic, minced
1 carrot, diced small
1/2 medium onion, diced small
1 celery stick, diced small
3/4 cup + 1 tablespoon Sutter Home merlot wine
1 pound freshly ground buffalo
1 tsp dried thyme
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground pepper
6 whole mushrooms, sliced into thin pieces
6 ciabatta rolls, split in half
Preheat a gas grill to medium-high. Heat a large stainless steel skillet on the grill. Add the oil, then the garlic, carrot, onion, and celery. Cook for four minutes. Deglaze the pan with a 1/2 cup of wine, and cook for an additional five minutes. Remove the vegetables from pan and let the mixture chill for five minutes.
Combine the ground buffalo, dried thyme, and the Worcestershire sauce with the vegetable mixture, handling the mixture as little as possible. Shape into six patties to fit the rolls.
Preheat a large stainless steel skillet on the gas grill to medium-high heat. Add 1/4 cup wine, and place the patties in the pan, and sprinkle each patty with salt and pepper. Cook about five to eight minutes, turn once and sprinkle the other side with salt and pepper. Cook until done, about five to eight minutes. Set burgers aside. Deglaze pan with 1 tablespoon wine, and add mushrooms. Cook until mushrooms are soft and tender, about two minutes.
Lightly toast the cut sides of the ciabatta rolls on the grill, for about 1-3 minutes. To assemble the burgers, place each patty on the bottom of a roll, then top with equal sized portions of mushrooms. Add the bun tops, serve, and enjoy!