Dip into a Purple Haze
Stone-ground Lavender Honey Mustard
6 Tablespoons Grey Poupon Harvest Coarse Ground Mustard
1 Cup chopped fresh organic lavender flowers
2 Tablespoons organic Honey
2 Tablespoons Sutter Home Cabernet Sauvignon
Lavender Au Jus:
2 Packets Au Jus Gravy Mix
2 Cups Water
1 Cup Sutter Home Cabernet Sauvignon
1 Cup Sutter Home Merlot
2 Tablespoons Dried organic Culinary Lavender
16 ounces Freshly Ground Sirloin
16 ounces Freshly Ground Chuck
2 Tablespoon organic Herbs de Provence
3 Large Garlic Cloves, minced or pressed
1 Teaspoon salt
Vegetable Oil, for brushing on the grill rack
6 Ounces Cambozola, sliced thinly
6 French Rolls split
12 Slices Avocado
6 Ounces organic MÃ¢che
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mustard: Combine the mustard, lavender, honey, and Cabernet Sauvignon in a small bowl. Cover and set aside.
To make the Au Jus: Blend the Au Jus Mix, water, Cabernet Sauvignon, Merlot, and lavender in a heavy nonstick fire-proof skillet on the grill. Bring to a boil; reduce heat and simmer until reduced to half, about 30 minutes. Remove from heat, strain, and divide equally into 6 small ramekins, cover and set aside.
To make the patties: Combine the sirloin, chuck, Herbs de Provence, garlic, and salt in a large bowl handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place equal portions of the lavender mustard on each bun bottom, followed by a cheese-topped patty, 2 avocado slices, and an equal portion of the MÃ¢che. Add the bun tops and serve with a ramekin of Au Jus for dipping.