New England Prime Ribessence Burgers

Ingredients:

Ribessence Sauce:
¾ cup high-quality mayonnaise
¼ cup sour cream
2 tablespoons dried ground rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon white refined sugar

¼ cup rinsed, whole Italian (flat) parsley leaves
2 cups baby arugula
6 Ciabatta sandwich rolls

Edge mix:
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram leaf

Patties:
2 pounds ground round
2 teaspoon kosher salt
1 teaspoon ground pepper
¼ cup prepared horse radish
1 tablespoon fresh thyme leaves, finely minced

1 three to four inch diameter Spanish onion.
3 tablespoons vegetable oil, for brushing on the grill rack
1/2 cup Sutter Home Cabernet Sauvignon
1 large clove of fresh garlic, peeled
10 ounces Swiss Gruyere cheese; grated with a rotary-style grater

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a small bowl, combine the mayonnaise, sour cream, ground rosemary, onion powder, garlic powder, ground black pepper and white refined sugar. Mix thoroughly; cover with plastic wrap and place in refrigerator.

Rinse the Italian parsley stocks and pat dry the leaves before removing them. Collect 1/4 packed cup of leaves and set aside. Measure 2 cups of baby arugula and set aside.

If the ciabatta sandwich rolls are not pre-sliced, then slice them in half and set them aside on baking sheet.

On a small plate combine the onion powder, garlic powder, kosher salt, ground black pepper and dried marjoram and set aside.

Place the ground round in a mixing bowl and add the kosher salt, ground pepper, horse radish, and fresh thyme leaves. Combine the ingredients by hand and divide the mixture into 6 portions. Create ¾ to 1 inch thick patties of uniform thickness that match the shape of, and are slightly larger than the ciabatta sandwich rolls. Roll the edges of each burger in the edge mix; place on a baking sheet covered loosely with plastic wrap and set aside.

Prepare the onion by making uniform slices 3/16ths to 1/4 inch thick and choose the 6 largest slices for the burgers.

With the grill at the desired temperature, brush the rack with vegetable oil. Grill onion slices on both sides, basting generously with the wine until the onions have wilted, but the ring holds shape; approximately 5 minutes. Remove from grill.

Place the ciabatta roll halves on the rack on the cut side and grill until the bread is lightly toasted. Remove from grill and generously rub the garlic clove across the toasted side and edges.

Place patties on grill and cook for 4 minutes. Flip patties and layer the parsley leaves atop the burgers and center one onion slice atop each burger. Stack the baby arugula evenly on top of the onion. Lastly, pile evenly on top of the stack an even layer of shredded Gruyere cheese. Cook for three minutes after completing the stack for medium or four minutes for well done burgers.