Carpetbatgger Burger with BBQ Oysters and Crunchy Slaw
Colavita Olive Oil for the Grill Grate
1 1/4 cup chopped red onion (1/4 cup for slaw and 1 cup for the burger)
4 green onions, sliced thin (1 for the slaw and 3 for the burger)
8 Tbsp. fresh cilantro, chopped (2 Tbsp. for the slaw and 6 Tbsp. for the burger)
3 cloves of garlic, minced
1/2 cup toasted pecans, chopped
1 1/2 cup green cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup grated carrots
1 cup mayonnaise (1/2 cup for slaw dressing and 1/2 cup for burger spread)
4 Tbsp. + 1 tsp. Grey Poupon Harvest Course Ground Mustard (1 tsp. for slaw dressing, 1 Tbsp. for burger spread, 3 Tbsp. for burger)
1 Portobello mushroom
1/4 cup + 2 Tbsp. Olive Oil (1/4 cup for the mushroom and 2 Tbsp. for the burger)
1 pt. fresh oysters, drained
Olive oil for the grill pan
1/3 cup steak sauce
3 Tbsp. Worcestershire sauce
3 Tbsp. Sutter Pinot Noir
2 pounds ground chuck
12 slices Sour Dough French Bread
Prepare a gas grill to medium high heat. Brush the grate with the olive oil.
Prepare the ingredients for the filling and burgers. Chop the red onion (1/4 cup for the slaw and 1 cup for the burgers). Slice the green onions thin (1 for the slaw and 3 for the burger). Chop the cilantro (2 Tbsp. for the slaw and 6 Tbsp. for the burger). Mince the 3 cloves of garlic for the burger and chop the 1/2 cup pecans for the slaw.
Slaw: Shred the green cabbage, the red cabbage and grate the carrots. Mix these three items with the 1/4 cup red onion and sliced green onion. Mix the 1/4 cup mayonnaise, 1 tsp. Grey Poupon mustard, 1/4 tsp. sea salt, 2 grinds of black pepper together. Combine this dressing with the cabbage/carrot mixture. Add the 2 tbsp of the cilantro and toss again. Refrigerate the slaw mixture.
Prepare the burger spread by combining the 1/2 cup mayonnaise and the 1 Tbsp. Grey Poupon mustard. Refrigerate the spread.
Brush the portobello mushroom with the olive oil and place on the grill. Place a grill pan on the grill and coat with olive oil. Add the drained oysters to the pan. Close the grill lid. Cook the portobello mushrooms and oysters for 5 minutes. Turn them over and brush the mushroom with more olive oil. Brush the oysters with the 1/3 cup steak sauce. Close the grill and cook until done about 5 minutes. The oysters will curl around the edges when done. Remove from the grill.
Prepare the burgers by mixing the 1 cup red onion, 3 Tbsp. mustard, 3 Tbsp. wine, 3 Tbsp. Worcestershire sauce, 2 Tbsp. olive oil, 3 cloves garlic, 6 Tbsp. cilantro, 1 tsp. salt and 1 tsp. pepper together. Add the ground chuck to the mixture and stir until combined. Be careful not to over work the burgers. Divide the meat into 12 portions and form into patties.
Chop the portobello mushroom. In the center of the 6 patties place the grilled oysters and the chopped mushrooms. Top each with another patty and seal the sides by pressing together. Place on the grill and cook for 15 minutes turning once. Toast the French Bread.
Add the 1/2 cup chopped pecans to the slaw. Assemble the burger: top one slice of toasted French bread with the grilled burger. Top the burger with the crispy coleslaw. Spread the mayonnaise/mustard spread on one side of the French bread and place on top. Serve.