The vibrant colors of my summer garden were the inspiration for this beautiful burger.The incredible flavors of the roasted peppers are complemented by the chardonnay balsamic drizzle then accentuated by the feta and ground beef.
3 yellow bell peppers
3 orange bell peppers
3 red bell peppers
6 large Ortega chilies
2 Tablespoon extra virgin olive oil (separated 1 Tablespoon and 1 Tablespoon)
2 cloves garlic – minced
1 medium shallot – chopped
½ cup Sutter Home Chardonnay
½ cup Balsamic vinegar
2 teaspoons fresh chopped basil
1 teaspoon cornstarch
1 teaspoon cold water
2 Pounds lean ground beef
2 large eggs – beaten
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 ½ teaspoon fresh oregano – chopped
1 1/8 cups crumbled Feta Cheese
6 Ciabatta rolls, halved
On high grill, roast peppers until blackened, on all sides, approximately 20 minutes.
Rinse with cool water and remove skin. Cut each bell pepper in half, set aside, slice each Ortega on one side and lay flat, set aside.
Chardonnay Balsamic drizzle
In a fireproof saucepan over medium grill, heat 1 Tablespoon olive oil one minute. Add garlic and shallots, add Sutter Home Chardonnay, Balsamic vinegar and basil. Stirring constantly, cook until shallots are softened, approximately 5 minutes. In small bowl combine cornstarch and cold water, stir completely. Add cornstarch mixture to Chardonnay mixture. Bring to a boil, stirring constantly, until thickened, approximately 5 more minutes. Set aside.
In a large mixing bowl combine ground beef, egg, garlic salt, black pepper and oregano. Blend well. Roll burger mixture into 6 equal 1/3 cup balls. Mash into 6 patties.
On high grill, sear patties 1 ½ minutes each side. Reduce heat to low, grill on low 4 ½ minutes per side.
Brush inside of ciabatta halves with olive oil. During final two minutes, place on grill oil side down. When golden, approximately 2 minutes, remove from heat.
Place one patty on each bottom half of ciabatta. Layer one yellow bell, one orange bell, one red bell and one Ortega chile, drizzle Chardonnay Balsamic mixture in between each layer (approximately 2 ½ Tablespoons each burger) as you sprinkle feta between as well (approximately 3 Tablespoons each burger). Place top half of ciabatta on top. Serve hot, enjoy!