Gaudi’S Feast: ŇTapas On A BunÓ Burger With Balsamic Mushrooms, Peppers And Onions, Fig And Chorizo

Ingredients

• INGREDIENTS
• Balsamic Infused Mushrooms, Peppers and Onions
• 1 Cup balsamic vinegar
• 1/4 Cup light brown sugar
• 1 Tablespoon. chopped fresh thyme
• 8 Ounces baby bella mushrooms, stemmed
• 1-1/2 tablespoons olive oil
• 1 large red onion, sliced
• 1 Teaspoon. minced garlic
• 2 Tablespoon. balsamic vinegar
• 1 Teaspoon. sugar
• 1 large roasted red bell pepper, chopped *
• 2 Tablespoon. chopped fresh basil
• 1 Tablespoon. olive oil
• salt and pepper
• Fig and Chorizo Jam
• 1 Tablespoon. olive oil
• 4 Ounces link hard cured chorizo sausage, diced
• 1 large shallots, diced
• 8 Ounces dried figs, coarsely chopped
• 1/2 Cup Sutter Home Zinfandel
• 1/4 Cup sugar
• 1 Teaspoon. fresh thyme leaves, minced
• 1 Teaspoon. smoked paprika
• salt and pepper to taste
• Balsamic and Rosemary Alioli
• 1/2 Cup mayonnaise
• 1 Tablespoon. balsamic vinegar
• 2 Teaspoon. Dijon mustard
• 1/2 Teaspoon. minced garlic
• Squeeze of fresh lemon juice
• 1 Teaspoon. chopped fresh rosemary
• Burger
• 1 lb. ground pork
• 1 lb. ground beef (Wagyu if you are feeling fancy)
• 1/3 Cup minced onion
• 1 Tablespoon sweet paprika
• 1 Tablespoon smoked paprika
• 2 Teaspoon minced garlic
• 3 Tablespoon chopped parsley
• salt and pepper
• 6 brioche hamburger buns
• 12 Ounces Drunken Goat Cheese (substitute Iberico), shredded
• a few handfuls of arugula
• minced parsley for garnish

Instructions

• PREPARATION
• Prepare Balsamic Infused Portobellos, Peppers and Onions: Preheat oven to 375ˇF. Mix first three ingredients together in a glass baking dish. Add mushrooms and toss to coat. Cover with foil and bake for about 25 minutes. Place mushrooms in a baking dish. Let cool and slice. Heat olive oil in a medium skillet over medium heat. Add onions and saute until very tender and caramelized, add garlic and saute for a minute. Add balsamic and sugar until reduced and absorbed.
• In a medium bowl, add mushrooms, onions, chopped red pepper, basil and a splash of olive oil and mix. Add salt and pepper to taste. This can be made a day in advance, covered and refrigerated.
• Prepare Balsamic and Rosemary Alioli: Whisk all ingredients together in a small bowl. Reserve
• Prepare Fig and Chorizo Jam: Add olive oil to a small saucepan, and saute chorizo until rendered and lightly browned. With a slotted spoon remove and reserve. Add shallots to same pan and saute until softened. Place figs in saucepan with the shallots. Add wine, sugar, thyme, smoked paprika and a dash of salt and pepper. Bring to boil. Reduce heat and simmer until wine is reduced and thickened, about 10 minutes. Stir in reserved chorizo. Remove from heat and reserve. (This can be made in advance and stored for 14 days in the fridge.)
• Prepare Burgers: In a large bowl, mix all of the ingredients except the salt and pepper. Form into six patties. (Make them slightly thinner in the middle for even cooking.) Salt and pepper both sides.
• Brush the grill with vegetable oil. Place patties on the grill rack and cook for 4 or 5 minutes on each side for medium. During last 2 minutes of cooking, evenly top patties with cheese, tent with foil to help with melting. Place buns, cut side down, on the edges of the grill to lightly toast.
• Assemble: Top each toasted bun bottom with a smear of the rosemary alioli, a handful of arugula, top with 1/4 Cup mushroom mixture, then the burger. Top with fig and chorizo jam and drizzle with rosemary alioli, garnish of parsley and the toasted bun top.
• Serves 6.