Can’t be “Beet” Sirloin Burgers with Chevre and Fried Shallots Can’t be “Beet” Sirloin Burgers with Chevre and Fried Shallots Can’t be “Beet” Sirloin Burgers with Chevre and Fried Shallots Can&rsquo
1 cup canola oil (extra for brushing grill later)
½ pound shallots (approx 6), thinly slice crosswise and separated into rings
½ teaspoon ground sea salt
1 ½ pounds ground sirloin
1/2 cup grated raw beets
2 tablespoons Sutter Home Cabernet Sauvignon
2 teaspoons garlic power
1 teaspoon onion power
1 teaspoon salt
1 teaspoon ground black pepper
6 onion buns, split
4 ounces soft chevre cheese
Heat gas grill to medium heat. Bring 12-inch heavy skillet to medium heat. Add oil to skillet, when it begins to smoke add a ½ of shallots and fry for approximately 4 minutes, stirring as needed. Transfer to paper towels with slotted spoon to drain; repeat with remaining shallot rings. Sprinkle fried and crisped shallots with salt; set aside
In large bowl, mix together ground beef, grated beets, wine, garlic powder, onion powder and salt and pepper until well combined; form into 6 equal sized patties.
With gas grill still on medium to medium-high, grill patties for 3-5 minutes on each side until cooked to desired preference. Transfer patties to platter and toss buns on the grill face side down for a minute or two to warm up.
To assemble burgers, place a patty on the bottom bun and spread top of burger with ¾ ounce room temperature chevre cheese (it will start to get deliciously soft) and top with an equal portion of the fried shallots and top bun.