Every year for the past few years I have went to Sonoma valley for wine tasting.I love the fresh farmer’s markets, the beautiful scenery, the matching of amazing food to wine. I wanted to capture those flavors in something as simple as a burger.
3 lbs of ground beef
6 ciabatta buns
6 tablespoons of butter
6 large sized figs
1 large sweet onion, finely diced
1/2 cup Italian bread crumbs
12 1/4 inch slices of brie cheese
1 bottle of red wine (pinot noir)
3 tablespoons minced garlic
1/2 tablespoon of onion powder
1.2 tablespoon of salt
1/2 tablespoon pepper
2 tablespoons chopped flat leaf parsley
1 cup of parm cheese
In a large bowl, mix the beef, garlic, diced onion, bread crumbs, spices, parsley and parm cheese. Crack in egg and mix together gently with hands until all ingredients are well combined. Divide into six 1/2 lb patties and set aside. Meanwhile in large pan, dump bottle of wine and bring to a gentle simmer. Once simmering, poach figs in red wine until they are very tender and have a deep red color. Once cooked, remove figs and set aside. Keep reducing wine after figs are removed to make a thick wine sauce, should coat the back of a spoon when done. Meanwhile, Preheat large gas grill to medium , put burger patties down on medium grill and grill two to three minutes on each side, flipping twice, a total of four to six minutes on each side, putting lid down inbetween flips, on last flip put two slices of brie cheese on top and cover once more to let brie melt. Meanwhile, put 1/2 tablespoon of butter on each slice of ciabatta bread and put on grill for approximatley 40 seconds to let bread get nice and toasty. Remove burgers, place on bottom side of toasted bun, melted brie should be on top. At this time, figs should be cooled, chop one fig per burger and place ontop of cheese. Drizzle burgers with reduced red wine sauce and replace top of bun. ENJOY!