New England “Route 10” Burger (with Vermont Cheddar and Applewood Smoked Bacon Corn Crisps and Blueberry Zin Barbecue Sauce)
ATTENTION: PLEASE ACCEPT THIS VERSION OF MY BURGER RECIPE AS THE PREVIOUS VERSION WAS MISTAKENLY SUBMITTED!!!!!! (I HIT SUBMIT BY MISTAKE!!!)
My husband’s childhood memories of growing up on his grandparent’s New England farm!
2 pounds ground beef chuck
2 teaspoons minced garlic
1 Â½ teaspoon kosher salt
1/4 teaspoon white pepper
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped chives
1/4 cup Sutter Home White Zinfandel
2 tablespoons Worcestershire Sauce
Blueberry Zin Barbecue Sauce:
2/3 cup blueberry preserves
1/2 cup fresh blueberries
1/3 cup Sutter Home White Zinfandel
1/4 cup barbecue sauce
Vermont Cheddar-Applewood Smoked Bacon Corn Crisps:
5 applewood-smoked bacon slices
1 (11 oz.) can whole sweet corn kernels, drained
1 egg, lightly beaten
2/3 cup shredded Vermont Cabot Sharp Cheddar cheese
1/3 cup flour
1/4 teaspoon kosher salt
1/2 teaspoon Chile powder
2 tablespoons finely chopped flat-leaf parsley
Vegetable oil, for frying
Vegetable oil, for brushing on grill
6 Kaiser rolls, or any good quality crusty bread rolls, split
6 slices good quality Pepper Jack Cheese
3 cups thinly sliced Iceburg lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.
To make the patties: combine ground beef chuck, garlic, kosher salt, white pepper, parsley, chives, Sutter Home White Zinfandel, and Worcestershire sauce. Handling the meat as little as possible, mix the ingredients until combined. Form the beef mixture into 6 equal sized patties to fit the buns. Cover and refrigerate until ready to grill.
To make Blueberry Zin Barbecue Sauce: In a medium saucepan, combine blueberry preserves, blueberries, and Sutter Home White Zinfandel. Place saucepan on grill rack or grill side burner, if available, over medium-high heat. Bring to a boil; boil for 3-4 minutes. Transfer to a cooler part of the grill or reduce heat to medium and simmer, stirring occasionally, until liquid is reduced by at least half, about 8-12 minutes. Stir in barbecue sauce. Cook 5-7 minutes, stirring occasionally, or until well heated through and sauce has thickened slightly. Transfer to a bowl; let cool while preparing burgers.
To make Vermont Cheddar-Applewood Smoked Bacon Crisps: In a large fire proof skillet, arrange bacon slices in a single layer. Place skillet on grill rack (or grill side burner, if available). Cook bacon over medium high heat, turning once, 5-7 minutes or until crispy. Transfer to a paper-lined plate to drain, do not cover. In a large bowl, combine corn, egg, cheddar cheese, flour, salt, Chile powder, and parsley. Chop the bacon; add to mixture. Stir until well combined. In a large fire proof deep skillet, pour vegetable oil to reach about 2 inches up the sides. When oil is hot, drop batter in mounds (about 2-3 tablespoonfuls each mound), flattening with the back of the spoon to spread out to about the diameter of the patties. Fry in batches, turning once, about 4-6 minutes or until golden brown on both sides. Drain on paper-line plate. Do not cover.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4-6 minutes for medium or until desired doneness is reached. During the last few minutes of grilling, place the bread on the grill rack cut side down to toast lightly. During the last minute of grilling, top each patty with a Pepper Jack cheese slice.
To assemble burgers: Place lettuce on bottom buns, dividing equally. Top each bun with a patty, blueberry-zin barbecue (allowing it to drizzle down sides), and a bacon-corn crisp. Close with top buns. Serve immediately.
Makes 6 burgers