1 1/2 cups red seedless grapes (about 45 grapes)
1 14oz can unseasoned artichoke hearts, drained
4 medium-large whole garlic cloves
1 tsp dry mustard
1 1/2 tsp Worcestershire sauce (preferred: Lea and Perrins)
2 tsp salt
1/2 tsp pepper
1/2 cup red merlot wine (preferred: Sutter Home Merlot)
1 lb ground chuck (20-24% fat)
1 lb ground sirloin (10% fat)
2 large avocados (preferred: California avocados)
2 tsp finely chopped shallots
1/2 tsp onion powder
3/4 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
1/2 tsp dijon mustard
6 tbl olive oil (preferred: Colavita Olive Oil)
1/3 cup chopped Roma tomatoes
Finishing the Patties
1/2 cup vegetable oil, to brush on grill rack
1/2 cup olive oil (preferred: Colavita Olive OIl)
6 slices soft sourdough sliced loaf, cut in half vertically (preferred: a San Francisco sourdough)
1 whole garlic clove, for rubbing on the bread
6 square slices Monterey Jack cheese
6 romaine lettuce leaves (size of patties)
In a food processor, put in the grapes, artichoke hearts, garlic, dry mustard, Worcestershire sauce, salt, pepper and wine. Cover and process 30 seconds. Using a colander, press and drain out the mixture into a small bowl (mixture will be somewhat pulpy). Be sure to scrape any pulp off the bottom of the colander and include in the mixture.
Place ground chuck and ground sirloin into a large bowl. Add the mixture to the meat and mix with hands, but handle the meat as little as possible. Delicately form into 6 patties and place on a large plate or tray (do not stack). Cover with foil and place in the refrigerator.
Clean the food processor for preparation of the avocado remoulade.
Preheat gas grill to medium high heat.
In the food processor, put in the flesh from the avocados and the shallots. Add the onion powder, salt, pepper, dry mustard, dijon mustard, and the olive oil. Cover and process. You may have to stop and push the mixture down the sides. Continue to process until mixture has a slightly chunky texture (about 1 minute). Remove to a glass bowl. Carefully stir in the tomatoes. Cover and refrigerate. This should be used within 30 minutes to avoid browning of the avocados.
Remove the patties from the refrigerator.
When the grill is ready, brush grill with vegetable oil. Place patties directly over heat source (do not press down on the patties) and close lid. Cook 5-7 minutes each side for medium (160 degree) doneness.
Meanwhile, evenly distribute the olive oil onto the halves of bread that will be the tops. Rub each top with the garlic clove and set aside. Discard garlic.
When there are 4 minutes left of cooking, place all bread face down away from direct heat source to toast. Reclose lid.
When there are 3 minutes of cooking time left, place a slice of cheese on each patty and reclose lid.
Once complete, place bottom halves of bread on serving tray. Top each with a slice of romaine lettuce, and then place the patties on top of the lettuce, cheese side up. Top each with a tablespoon of avocado remoulade and place the top of the bread at an angle, leaning onto the burger. Serve immediately.
Makes 6 burgers.