DETROIT DOWNRIVER BLACKSTRAP BURGER

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

Ingredients

MULAN ROUGE BASTING SAUCE
1/2 CUP OF HONEY
2 TABLESPOONS OF BLACKSTRAP MOLASSES
1/2 CUP OF SUTTER HOME MERLOT WINE
1/4 CUP OF COLAVITA OLIVE OIL
1 TABLESPOON COARSE BLACK PEPPER
1 TABLESPOON SEA SALT
PATTIE
2 POUNDS OF GROUND CHUCK
1/4 CUP OF CHOPPED FRESH PARSLEY
1/4 CUP OF FRESH MINCED GARLIC
1/4 TEASPOON OF FRESH GROUND PEPPER
1/4 TEASPOON OF SEA SALT
VEGETABLE OIL FOR BRUSHING ON GRILL
6 SEEDED BUNS SPLIT
CASHEW BUTTER FOR SPREADING ON TOP CUT SIDE OF BUN
12 ROMAINE LEAVES
6 1/2 INCH SLICES OF SWEET ONIONS

 

Instructions

DIRECTIONS TO MAKE MULAN ROUGE BASTING SAUCE. COMBINE HONEY AND BLACKSTRAP MOLASSES AND STIR. ADD MERLOT WINE, OLIVE OIL, PEPPER AND SALT. SET ASIDE TO BASTE BURGERS. TO MAKE THE PATTIES, COMBINE GROUND CHUCK, GARLIC AND PARSLEY IN A LARGE BOWL. SEASON WITH PEPPER AND SALT. HANDLING THE MEAT AS LITTLE AS POSSIBLE, TO AVOID COMPACTING IT. DIVIDE THE MEAT MIXTURE INTO 6 EQUAL PORTIONS, FORMED TO FIT THE ROLL. WHEN THE GRILL IS READY, BRUSH THE GRILL RACK WITH VEGETABLE OIL. PLACE THE PATTIES ON THE RACK, COVER AND COOK. BASTING FREQUENTLY WITH THE MULAN ROUGE SAUCE. TURN THE BURGERS ONCE, AFTER COOKING 4 MINUTES ON ONE SIDE. DURING THE LAST FEW MINUTES,OF COOKING,TOPEACH PATTIE WITH A CHEESE SLICE. PLACE ROLLS CUT SIDE DOWN ALONG THE OUTER EDGEOF THE RACK, TOAST LIGHTLY. TO ASSEMBLE THE BURGERS. SPREAD KETTLE BRAND CASHEW BUTTER ON TOASTED CUT SIDE OF EACH TOP BUN. ON EACH ROLL BOTTOM, PLACE A ROMAINE LEAF, THE PATTIE, ONION SLICE AND TOP WITH ROMAINE LEAF.ADD THE ROLL TOP AND SERVE. MAKES 6 BURGERS