Di-Vine Burgers with Avocado Grape Salsa and Spicy Mushroom Crème Fraiche
Wine and cheese was the inspiration for this recipe. A classic beef burger is topped with California Brie and a vine-inspired grape salsa. Adding to the flavor is a creamy layer of mushroom creme fraiche for a savory sweet taste sensation.
Mushroom Crème Fraiche:
2 tablespoons Colavita Extra Virgin Olive oil
2 tablespoons butter
10 ounces Baby Bella mushrooms, wiped clean, stems removed, thinly sliced
1/4 cup minced shallots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Sutter Home Chardonnay
1/2 cup crème fraiche
2 tablespoons freshly grated good quality Parmesan Cheese
1 teaspoon chili paste (such as Sambal Oelek)
2 teaspoons fresh thyme
Avocado Grape Salsa:
1 cup seedless red grapes, quartered
1 Haas Avocado, small diced
2 tablespoons finely chopped scallions, green part only
1 tablespoon Colavita Balsamic vinegar
1 tablespoon Colavita extra virgin olive oil
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/ 4 teaspoon freshly ground black pepper
2 1/2 pounds freshly ground beef chuck
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces California Brie, rind removed then cut into 8 wedges
6 Sesame seed bulkie rolls (such as Whole Foods)
6 Romaine lettuce leaves, coarsely chopped
Preheat a gas grill to medium high heat.
To prepare the mushroom crème fraiche heat the oil and the butter in a 12 inch fireproof skillet until bubbly. Add the mushrooms and shallots to the skillet and season with the salt and pepper. Resisting the urge to stir, allow the mushrooms to cook for 2-3 minutes to allow the water from the mushrooms to release and the mushrooms to brown. Stir in the Sutter Home Chardonnay and continue to cook until most of the liquid has been absorbed. Transfer mushrooms to a Kitchen Aid food processor. Add the crème fraiche, Parmesan cheese, chili paste and thyme then process until smooth. Keep covered until ready to use.
To prepare the salsa, combine the grapes, avocado, scallions, balsamic vinegar, extra virgin olive oil, rosemary, garlic, salt and pepper in a medium sized bowl; stir to combine then cover with Reynolds wrap until ready to use.
Season the beef with the salt and pepper, then using a wooden spoon, stir gently to combine. Working quickly to not warm the beef, form the meat into six equal sized patties. Lightly brush the grill rack with oil, then place the patties on the grill rack and cook for 4 minutes. Using a spatula, flip the patties over and top each with a wedge of the Brie. Cook an additional 4-5 minutes for medium rare or continue cooking until desired doneness. During the last 2 minutes of grilling arrange the rolls split side down on the edges of the grill to lightly toast.
To assemble, divide the mushroom crème fraiche between the rolls spreading on the bottom half of each. Top the crème fraiche with the Romaine lettuce leaves followed by a patty cheese side up. Spoon the salsa over each, pressing gently to adhere, then top with the remaining roll halves and serve immediately.