Savoureux Faux-Filet Burgers
2-pounds fresh ground sirloin
2-cloves garlic, minced
2-tablespoons “Morton & Bassett”
2-teaspoons kosher salt
1-teaspoon fresh ground black pepper
1/4 cup “Sutter Home” Pinot Noir**
2/3 cup (6 oz.) “Valbreso” crumbled
french feta cheese***
1/3 cup diced red pepper
1/3 cup diced green pepper
1/3 cup diced red onion
6-center-cut bacon strips
1-large loaf french bread
Extra-virgin olive oil
Kraft Horseradish (mayonnaise) Sauce****
Fresh baby spinach leaves,stems removed
Vegetable oil for grill
Prepare a medium-hot charcoal grill with cover.
In large bowl, combine ground sirloin, parsley, basil, garlic, Chervil, salt,pepper and wine. Using hands, mix well.
Cut a square piece of parchment paper (15″ x 15″) and place sirloin mixture in center. Place a similar size parchment paper over top of sirloin mixture. Using a rolling pin, roll the mixture as you would for a pie crust. Roll mixture close to each side of parchment paper..edges can be uneven but maintain a uniform thickness.
Remove upper parchment paper. Sprinkle top of sirloin mixture with crumbled feta cheese.
In a reclosable plastic bag, place diced red pepper, green pepper and red onion. Close bag and shake to combine evenly. Distribute the pepper and onion mixture evenly over feta cheese.
Starting with one side, lift parchment paper to start a rolling procedure, (as in a jelly roll), then use hands to finish rolling, applying some pressure as you roll. When roll is complete, seal edge and pat each end flat.
Using a large knife, cut 6 – 1-1/2″ wide burgers. Stretch bacon strip and wrap each burger,securing with round wooden toothpick.
When grill is ready, brush grill with vegetable oil. Adjust grill height to allow for slower cooking. Place burgers on grill and cover. Cooking time may vary, i.e., depending on preference and heat intensity. For medium to well-done, cook approximately 10-15 minutes each side.
During last 15 minutes of cooking, prepare bread. (Choose a french bread loaf that is most rounded in center portion). Begin by cutting the french bread loaf in center, making 2 equal pieces. From each large piece, slice 6-1/2″ slices, starting from center-cut edge. Brush olive oil lightly on both sides of each piece.
During the last few minutes of cooking, place the bread slices on outer edge of grill to toast…one side only.
Remove toothpicks from the burgers. Assemble the burgers: on each bottom slice (untoasted side up) spread horseradish sauce, a generous layer of spinach leaves, the burger then the top bread piece (untoasted side down) spread with horseradish sauce.
Makes 6 burgers.
Serve and enjoy..or more beautifully put “jouir”.