Provence Farmhouse Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Rustic Topping:
30  "Lightly Salted" potato chips, gently crushed
3 tablespoons shredded blue cheese
Peppercorn Seasoning:
1 tablespoon black peppercorns, crushed
1 tablespoon white peppercorns, crushed
2 pounds ground chuck
2 teaspoons kosher salt
2 tablespoons butter
1/4 cup minced shallots
2 garlic cloves, minced
1 1/2 tablespoons flour
1/8 cup Sutter Home California Zinfandel
3/4 cup canned beef broth
2 tablespoons minced fresh parsley
Vegetable oil, for brushing on the grill rack
12 slices french bread, 3/4" thick, sliced on a diagonal
2 tablespoons butter, melted
3 cups Watercress leaves



Directions: Preheat a gas grill to medium-high. To make the rustic topping, combine the ingredients in a bowl and mix well. Cover and set aside until needed. To make the peppercorn seasoning, combine the ingredients in a small prep bowl and mix well. Set aside until needed. To make the patties, gently combine the beef and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread slices. Press 1/2 teaspoon of the peppercorn seasoning mixture into each of the 12 sides of the patties. Set patties aside and let stand until needed. To make the sauce, combine 1 tablespoon butter, the shallots and garlic in a fire-proof skillet on the grill rack. Cook and stir for 2 minutes. Add the flour and cook, stirring for 1 minute. Add the Sutter Home California Zinfandel, stirring for 1 minute. Add the broth, bring to a boil. Move the skillet to an outer edge of the rack and simmer, stirring occasionally for 3 minutes. Add the remaining butter and the parsley. Set the sauce aside and cover. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush one side of each piece of bread with the butter and place, butter side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each bread bottom, place 1/2 cup watercress and a patty. Spoon equal portions of the sauce on the patties. Add an equal portion of the rustic topping. Add the bread tops and serve. Makes 6 burgers