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.