Cabernet Angus Burger with Cabernet Mushrooms & Onions topped with “Bleu Butter’
Texans are all about the beef! This burger is no exception. Itcombines all our family flavor favorites. The deep rich flavors of the cabernet compliments the deep rich angus beef. So why stop there! I just kept adding on with the flavors of the mushrooms &onions carmelized in butter & cabernet.For an over the top finish, I made “Bleu Butter” spread. I combined Maytag bleu cheese with mascarpone cheese. I have “had” to make this burger numerous times in order for my family to properly “critique” it I hope you enjoy this as much as they have!
8oz.- mascarpone cheese, room temperature
61/2 oz- good quality Bleu cheese( I used Maytag)
21/2 lbs- ground angus beef
move to a 3Tbsp. -liquid smoke
4Tbsp.- Sutter Home Cabernet Sauvignon
1Tbsp.- all-purpose seasoning
(Lawrey’s will work great, in our area of Texas we have TexJoy steak seasoning)
3Tbsp + 2Tbsp butter
3Tbsp + 2Tbsp- regular olive oil
3Tbsp +2Tbsp Sutter Home Cabernet Sauvignon
1/2 + 1/4 tsp each salt and black pepper
12oz-cremini(baby bella ) mushrooms, thinly sliced
3- large sweet onions ( I used Texas 1015), thinly sliced
6-fresh whole wheat bakery hamburger buns
Prepare charcoal grill with cover or pre-heat gas grill to medium high.
Combine bleu cheese and mascarpone in a medium bowl, mix well to combine ,cover and set aside until ready
to assemble the burgers.
Next place ground beef in a large bowl. Add in the liquid smoke, worchestershire, the cabernet, & the seasoning. Mix by hand until well combined. Cover and set aside until ready to shape and cook the patties.
Heat a large heavy fire proof skillet on the grill. Place the 3 tbsp. of butter, oil, & wine in the skillet and allow to melt. Now add in the mushrooms with 1/2 tsp each of salt and pepper. Saute’ the mushrooms 3-4 minutes stirring frequently until done. Remove the mushrooms with a slotted spoon to a bowl until ready to serve. Add remaining the butter, oil, & wine to the skillet. Toss in the sliced onions Add remaining salt and pepper. Cook the onions,stirring frequently, until all the liquid has evaporated. You may have to remove the skillet from the grill from time to time to prevent burning and sticking. Remove onions to bowl when completely carmelized.
Next shape meat into 6 nice sized patties Place on grill & cook 4-7 minutes, turning every couple of minutes
Remove to a platter until ready to serve.
Next split buns in half length wise and toast one grill split side down until golden brown.
To assemble the burgers, spread the Bleu butter on both halves of the buns while they are still warm. Place the burger on the bottom half then pile on the onions and mushrooms dividing them between the 6 burgers. Top the vegetables with more butter and then finish with the top half of the bun. Pour yourself a nice glass of Cabernet and sit back and enjoy!