Ribeye Steak Burger With A Merlot Sweet And Spicy Demi Glaze
Ingredients
- Demi glaze:
- 1. 1 basil leaf
- 2. 6-10 sprigs, thyme
- 3. 3 sprigs, tarragon
- 4. 1/2 Cup beef stock
- 5. 1/2 Cup vegetable stock
- 6. 1 Cup Sutter Home Merlot Wine
- 7. 1 ounce tomato juice
- 8. 2 Tablespoon corn starch
- 9. 1/2 Cup corn syrup
- 10. 1/8 Teaspoon cayenne pepper
- 11. 1/2 Teaspoon salt
- 12. 3 cloves garlic, chopped
- 13. 2 Tablespoon onion, chopped
- 14. 3 ” piece of string
- 15. 8″ x 6″ square, cheese cloth
- 16. 1 Tablespoon olive oil
- Toppings:
- 1. 2 yellow bell peppers, sliced in quarters
- 2. 2 red bell peppers, sliced in quarters
- 3. 3 zucchini, 3/8″ sliced lengthwise to the size of the bun
- 4. 6 slices chedder cheese
- 5. 1/2 Cup olive oil
- 6. large pinch of salt
- 7. small pinch of pepper
- Buns:
- 6 brioche buns
- Patties:
- 1. 3 Pounds ground Ribeye steak
- 2.
- large pinch salt
- 3.
- small pinch of pepper
- 4. 1 Tablespoon demi glaze per patty
Instructions
- Recipe Instructions:
- 1. Prepare demi glaze. Begin with wrapping herbs (1-3) in a cheesecloth securing with a string width wise by tying it in a knot (14-15). Set aside.
- 2. Place 1 Tablespoon olive oil in small 1 quart sauce pan and heat pan on low. Add onions and garlic until tender.
- 3. Add wine to garlic onion mixture. Bring it to a boil.
- 4. Reduce heat and add vegetable stock and corn syrup.
- 5. Add cheesecloth with herbs into mixture and simmer.
- 6. In a mixing bowl, combine beef stock, salt and corn starch. Whisk until blended.
- 7. Add beef stock mixture into sauce pan. Whisk until blended.
- 8. Stirring occasionally until thickened.
- 9. Slice vegatables and drizzle with salt and pepper and remaining olive oil.
- 10. Form patties into 6 1/2 Poundportions.
- 11. Add salt and pepper to both sides of patty.
- 12. Add 1 Tablespoon of the demi glaze on top of each patty.
- 13. Cook patties and vegetable toppings on grill over medium heat
- 14. Cook patties and vegetables, 3 minutes per side
- 15. Lightly toast the buns.
- 16. Place 1 slice of cheese on each patty.
- 17. Place the patties on the bottom of each roll.
- 18. Top each patty starting with 2 slices of zucchini, then 1 slice of the red bell pepper on top of the zucchini with 1 slice of yellow pepper next to it.
- 19. Place 1 Tablespoon of the demi glaze on top of the bell peppers and place top of bun on it
- 20. Serve.