Elegant Nappa Noir Burger with Wild Mushroom Puree
Wild Mushroom Puree:
Ã‚Â¾ cup Sutter Home Pinot Noir
4 ounces crimimi mushrooms, cleaned and chopped
2 ounces chanterelle mushrooms, rehydrated (soak in water 8 hours) and chopped
2 ounces porcini mushrooms, rehydrated (soak in water 8 hours) and chopped
1/3 cup yellow onion, minced
1 teaspoon fresh thyme
1 teaspoons salt (additional salt in patties)
2 teaspoons fresh garlic, minced
Ã‚Â½ cup heavy cream
1 cup Asiago cheese, grated
2 pounds ground sirloin
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fresh garlic, minced
3 tablespoons Sutter Home Pinot Noir
3 tablespoons beef broth
vegetable oil, for brushing grill rack
6 ciabatta rolls, split
3 ounces pre-washed mesclun (salad greens)
6 slices (1 ounce each) Havarti cheese
Pre-heat gas grill on medium-high to about 400 degrees F.
To make the Wild Mushroom Puree, add Ã‚Â¾ cup Sutter Home Pinot Noir, crimimi, chanterelle and porcini mushrooms, onion, thyme, 1 teaspoon salt and 2 teaspoons garlic in a 2-quart fire-proof saucepan. Place pan on the grill rack, over direct heat and simmer, stirring occassionally, 15 to 20 minutes, or until liquid is reduced to one-third itÃ¢â‚¬â„¢s original volume. (Reduce heat in this area of the grill slightly if boiling over.) Remove from heat and stir in heavy cream. Set aside to cool, approximately 10 minutes. Add the Asiago cheese and puree the mixture with an emersion/stick blender in the saucepan, or pour the mixture into a food processor and puree until smooth. Set aside until ready to serve.
To make the patties, combine the ground sirloin, 2 teaspoons salt, ground black pepper, 1 teaspoon garlic, 3 tablespoons Sutter Home Pinot Noir, and beef broth in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the rolls.
Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover, and cook, each side 4 to 6 minutes, or until internal temperature reaches 160 degrees F. when tested with a quick-read thermometer. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a mound of mesclun (about Ã‚Â½ ounce), followed by a cooked patty on the bottom cut side of each bun. Place one slice of havarti cheese over each patty, and then spread 3 tablespoons of the Wild Mushroom Puree on top of the cheese. Add the bun tops and serve.
Makes 6 burgers