Inside-Out Burger Wellington

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3 tablespoons butter
1 clove garlic, finely minced
2 medium shallots, finely chopped
2 cups thinly sliced Crimini mushrooms
pinch of Herbes de Province
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons dry sherry
Zinfandel Sauce
2 tablespoons butter
2 medium shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup Zinfandel
1/2 cup catsup
freshly ground black pepper
12 slices of bacon, cooked to a crisp (reserve 3 tablespoons drippings)
de Boeuf
1 pound chopped beef sirloin
1pound ground chuck
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup Zinfande
l 1 teaspoon Worcestershire sauce
3 tablespoons reserved bacon drippings
2 teaspoons Greek seasoning
Yield: 6 patties
Vegetable oil for brushing the grill
6 slices Emmantaler cheese (or more if needed)
6 (4 1/2-inch) Kaiser rolls, split in half
6 tablespoons butter, room temperature
6 tablespoons Dijon mustard
6 Romaine lettuce leaves
6 (1/4-inch thick) large tomato slices salt (for seasoning tomato slices)
12 red onion rings



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat of gas grill to medium-high. To make Duxelles: Melt the butter in a large skillet over medium heat. Add shallots and garlic. Cook stirring constantly for 30 seconds or until they release their fragrance. Raise heat to medium-high; add mushrooms and cook until mushrooms turn golden and any liquid released has been absorbed. Season with Herbes de Province, salt and pepper. Add dry sherry; stir up any brown bits on the bottom and cook until the liquid has evaporated. Remove from pan and set aside. To make Zinfandel Sauce: In the same pan as Duxelles, melt the butter; add shallots and garlic. Cook over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Add Zinfandel and cook, stirring occasionally, until reduced to a couple tablespoons (should be syrupy like a glaze). Stir in catsup and season with pepper. Set aside. To make de Boeuf: Break up both kinds of beef into a medium bowl. Season with salt and pepper; add Zinfandel, Worcestershire sauce and bacon fat. Mix together, handling the meat as little as possible (to prevent toughness) but still incorporating all the ingredients. Divide evenly into six portions. Flatten each portion into patties to fit the rolls. Sprinkle boeuf patties evenly with the Greek seasoning. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning only once, until preferred doneness, 5-7 minutes per side (or to 160* when an instant-read thermometer is inserted into the center of the burger). Evenly divide the Duxelles on top of the boeuf patties. Top with enough cheese to cover the Duxelles. Cover and cook an additional minute or until cheese melts. Remove patties to a heated plate. Loosely cover with aluminum foil to keep warm. Brush the cut side of the rolls with butter; grill buttered sides until golden and toasty. To assemble burgers: Spread 1- 1 1/2 tablespoons Zinfandel Sauce on one side of roll. Spread Dijon mustard on the other half of roll. Place one cheese-covered patty on the sauce. Top with 2 slices of bacon. Place a lettuce leaf, followed by a tomato slice (seasoned with salt) over the bacon. Top with 2 red onion rings. Top with the remaining rolls, mustard-side down. Serve immediately.