BROWN DERBY COBB-STYLE BURGER
Ingredients
2 lb. Ground Angus Chuck
3 Large Cloves Garlic, minced, divided
1/2 C. Sun-dried Tomatoes, in Olive Oil with Herbs, chopped; reserve 1/3 C. Oil
1 1/2 t. Seasoned Salt, divided
3/4 t. Freshly Ground Mixed Peppercorns, divided
1/2 C. Sutter Home Cabernet Sauvignon
1 1/2 t. Grey Poupon Dijon Mustard, divided
1/2 C. Light Mayonnaise
2/3 C. Danish Blue Cheese, crumbled
2 T. Chives
3 Eggs
Water for cooking eggs
6 Slices Ready-to-Serve Bacon
Vegetable Oil for brushing grill
6 Kaiser Rolls, split
2 Avocados, peeled, seeded, sliced
1 1/2 C. Shredded Romaine
Instructions
In a large bowl, mix together ground chuck, 2 cloves minced garlic, chopped sun-dried tomatoes, 1 t. seasoned salt, and 1/2 t. freshly ground peppercorns. Form into 6 patties and place in a shallow non-reactive baking dish. In a small bowl, mix together 1/3 C. reserved tomato oil, Sutter Home Cabernet Sauvignon, 1 t. Dijon mustard, remaining 1/2 t. seasoned salt and 1/4 t. freshly ground peppercorns. Pour over patties in dish. Refrigerate to marinate for at least 30 minutes. Meanwhile, in a small bowl, mix together mayonnaise, remaining 1/2 t. Dijon mustard, blue cheese and chives and refrigerate until ready to use. Heat a gas grill with a lid to medium to medium-high heat. When the grill is ready, cover eggs with water in a grill-safe pan with a lid. Place covered pan on grill over direct heat and bring to a boil. Remove from heat and keep covered for 12-15 minutes. Cool eggs in cold water and refrigerate. Place bacon in a grill-safe pan on top of grill and heat for several minutes until crisp. Remove bacon to paper toweling to drain. Brush the rack with oil; arrange the burger patties on the rack, and cover the grill. Cook patties about 4 minutes on the first side, spooning some of the marinade over the patties. Flip the patties. Cover and cook on other side another 4 minutes or until burgers are done to your preference. Meanwhile, place rolls, cut sides down, on outer edges of grid to lightly toast. Remove burger patties to a platter and cover with foil to keep warm. To assemble burgers, slice hard-boiled eggs and place egg slices on bottom of each toasted roll followed by a burger patty. Spread blue cheese/chive mayonnaise evenly on cut sides of top halves of rolls and press avocado slices into mayonnaise. Arrange a slice of bacon on burger patty followed by 1/4 C. shredded romaine on each burger. Cover with bun tops. Makes 6 burgers.