Hamburger Provencial with Balsamic-Merlot Onions



For Roquefort butter:
1 C. crumbled Roquefort
6 T. unsalted butter ( 10 T. total – 4 T. for onions)

For Balsamic-Merlot Onions:
4 T. unsalted butter
2 T. Colavita Extra Virgin Olive oil
2 # Red onions, peeled and thinly sliced
1 ½ C. Sutter Home Merlot
¼ c. balsamic vinegar

For Hamburger Patties:
1 ½ # Ground Chuck
½ # Ground Beef Brisket
3 cloves Garlic, minced
1 C. Kalamata olives, pitted and coarsely chopped
3 T. Capers
1 t. Fresh Black pepper

Vegetable oil for grill
6 – 4×4 pieces (approx.) Herb Foccacia split horizontally
6 leaves butter lettuce
6- ¼” Tomato slices



Prepare a med-hot fire in Charcoal Grill w/cover, or preheat a gas grill to medium high.

For Roquefort butter:

Combine Roquefort and butter in food processor and pulse until smooth. Set aside.

For Balsamic-Merlot Onions:

Add olive oil and butter to 10” heatproof skillet over medium high heat. Add onions and stir often 3-4 min. Add Merlot and Balsamic and cook until liquid is almost absorbed. Remove and set aside.

For the Patties:
Combine Chuck, Brisket, garlic, Kalamata Olives, Capers, pepper in large bowl. Mix well, handling meat as little as possible. Divide into 6 bun sized patties.

When grill is ready, brush with vegetable oil. Place patties on rack and cook, turning once
Until desired doneness (5-7 min per side for medium). Place Foccacia on side of grill to lightly toast. Return onions to grill to heat.

Remove foccacia from grill, on bottom half, spread Roquefort butter, place lettuce leaf, tomato slice, patty, and onions. Add top and serve.

Makes 6 servings.