Sangria Porcini Burgers
Creating new ways for wine to enhance the flavor of beef.
Ingredients:
Sangria Reduction
Zinfandel wine 750ml bottle
Dried porcini mushrooms 1 ounce
Green apple, 1/4″ slices 1/2 cup
Cherries, pitted, halved 1/2 cup
Mango, 1/2″ dice 1/2 cup
Black mission figs, 1/4″ slices 1/2 cup
Sugar 2 ounces
Brandy 2 ounces
Dijon Mustard 1 tablespoon
Bay leaves 3
Coriander, ground 1 teaspoon
Red pepper flakes ½ teaspoon
Kosher salt 1 teaspoon
Sangria Porcini Burger
Ground Sirloin (20% fat) 3 lbs
Kosher salt 6 teaspoons
Black pepper, ground 3 teaspoons
Extra virgin olive oil ¾ cup
Sangria reduction 1 cup
Brie cheese 12 slices
Hamburger buns 6
Applewood smoked bacon 18 strips
Red onion, thin sliced 1/2 cup
Romaine lettuce, chopped 1 cup
Instructions:
Sangria Reduction:
Heat skillet on grill over high heat. Add all ingredients and bring to a full boil, reduce to a simmer. Cook 30 minutes or until wine has reached syrup consistency. Remove from heat.
Sangria Porcini Burgers:
Heat grill to medium high heat. Divide ground meat into six equal eight-ounce patties; season each burger with one-teaspoon kosher salt and one half-teaspoon black pepper. Coat the burgers evenly with extra virgin olive oil. Grill burgers 4 minutes per side, or to desired doneness. Top burgers with sangria reduction and Brie cheese. When cheese is melted, remove from grill and rest for 5 minutes. Drizzle hamburger buns with extra virgin olive oil, toast lightly on grill. Assemble burgers and top with 3 slices of bacon, sliced red onion, and chopped romaine.