Sun-dried Tomato Pesto and Goat Cheese Spread
4 ounces sun-dried tomatoes, removed from oil
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
1 clove chopped garlic
1/4 cup chopped almonds
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp. kosher salt
½ tsp. ground pepper
1/2 cup grated parmesan cheese
4 ounces goat cheese
1 lb. ground beef (80% lean)
1 lb. Black Angus ground sirloin (97% lean)
¼ cup Sutter Home Merlot
3 large cloves garlic minced
2 tsp. kosher salt
Panko-Crusted Beefsteak Tomato
½ cup flour
2 tsp. kosher salt
1 tsp. fresh ground black pepper
2 cups Japanese Panko breadcrumbs
3 Beefsteak tomatoes
Vegetable oil, for brushing grill rack
6 – ½” slices fresh mozzarella
6 onion roll buns
24 fresh basil leaves
Preheat gas grill to medium heat.
To prepare tomato pesto and goat cheese spread, in a food processor combine tomatoes, basil, parsley, garlic and almonds until finely chopped. While processor is running, add in balsamic vinegar, olive oil, salt and pepper. Remove mixture from food processor and stir in parmesan and goat cheese until well combined.
For the patties, combine in a large bowl ground beef, ground sirloin, Merlot, minced garlic, and salt by hand. Be sure to thoroughly work flavors throughout the meat without overworking the beef. Form 6 equal patties to fit the size of the buns and set aside.
For the panko-crusted tomatoes, you will need three bowls. In the first, combine the flour, salt and pepper working the seasoning throughout the flour. In the second bowl, whisk the eggs and in the third bowl, place the panko breadcrumbs. Slice the tomatoes ½ inch thick and dredge in flour, shake off excess, then follow in egg and finally breadcrumbs. Repeat with all tomato slices and place on sheet of heavy duty foil. “Bake” on medium-heat grill until lightly browned about 12-15 minutes, turning once.
After tomatoes have been removed from grill, brush grates with vegetable oil. Increase grill heat to medium-high and grill patties 5-6 minutes per side, turning only once, for medium doneness. Top each patty with a slice of the mozzarella cheese in the last 3-4 minutes of cooking and close grill top to allow cheese to melt. Add buns cut side down to the grill for the last 2 minutes of grilling to achieve a light toasting.
To assemble burgers, generously spread sun-dried tomato pesto and goat cheese spread on both top and bottom bun. Next, layer the patties with cheese on the bottom buns. Top each burger with 4 basil leaves and one panko-crusted tomato. Finish with the top bun and enjoy with Sutter Home Merlot!