Oh La La Burger with Truffle Cheese, Peppadews and Herbed Shallots

Oh La La means surprise.Surprise was my inspiration. When you taste this burger I want your taste buds to say, “Oh La La”!

Ingredients:

Shallots:

2 tablespoons Colavita Extra Virgin Olive Oil

8 ounces shallots, peeled, thinly sliced

1/4 cup Sutter Home Pinot Noir

1 teaspoon herbs de Provence-crushed

1 teaspoon grated garlic

2 tablespoons unsalted butter

Burger:

2 pounds ground chuck

1 1/2 teaspoon kosher salt

3/4 teaspoon ground fresh pink peppercorns

1 teaspoon grated garlic

1/3 cup grated sweet onion

1/3 cup steak sauce (I use A-1)

1/3 cup Colavita Extra Virgin Olive Oil for buns

6 brioche buns, split horizontally

1/4 cup vegetable oil for grill rack

3/4 cup Boursin

3/4 cup finely shredded Pecorino Tartufato cheese or Cociotta al Tartufo

18 South African peppadew pepper-cut into julienne strips

Instructions:

Preheat gas grill to medium-high heat.

Heat olive oil in a 10-inch grill safe skillet, when oil is hot add shallots, cook, stirring occasionally for 5 minutes, stir in wine, herbs de Provence, and garlic, cook for 2 minutes, add butter, stir until butter melts. Remove from grill, cover until ready to use.

To make patties: Combine ground chuck, salt, pepper, garlic, onions, and steak sauce. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions, shape portions into patties to fit buns. Put an indentation in center of each patty.

Brush cut sides of each buns with olive oil.

Brush the grill rack with vegetable oil. Place patties on the grill rack, cover, and cook until done to preference, 5 to 7 minutes on each side for medium. During last 2 minutes of cooking, place buns, cut side down on outer edges of grill to toast lightly. Return shallots in skillet to grill rack, remove cover, stir and heat.

To build burger: Spread 2 tablespoons Boursin cut side of each bun top. Sprinkle each bun bottom with 2 tablespoons Pecorino Tartufato, add a patty, top each with equal portions of shallots and peppadew slices, add the bun top and serve.