Stacie’s Sizzling Shallot Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


12 Large shallots
2 cups chardonnay
1 stick unsalted butter
1 teaspoon salt
1 teaspoon cracked black pepper
1 pound ground chuck
1 pound ground sirloin
1 1/2 tablespoons salt
1 tablespoon cracked black pepper
6-8 ounces blue cheese
1 cup mayonnaise
10-15 fresh basil leaves-depending on size
6 Large pieces of bib lettuce
2 large heirloom tomatoes ( or any really ripe tomatoes)
6 kaiser rolls



To make shallots:
Peel and slice the shallots. In a large bowl combine the chardonnay and shallots and let them soak for approximately 20-30 minutes. Once the shallots have soaked drain them and set aside. Melt the unsalted butter in a sautee pan and add the shallots, salt and pepper. Cook the shallots until they are tender and have a nice golden color, approximately 20 minutes depending on cooking temperature. Set the mixture aside to cool.
To make the burgers:
Combine the ground chuck, sirloin, salt and pepper. Divide the mixture into 6 equal patties and make a well in the center of each patty. Add about 2 heaping tablespoons of the shallot mixture into the well of each burger and work the burger until all the shallots are no longer showing. Cook the burgers over medium-high heat for approximately 5-7 minutes on each side (or until desired doneness has been achieved). During the last 2 minutes of cooking add about a 1 ounce slice of blue cheese onto each burger.
For basil mayo:
While the burgers are cooking chop the fresh basil leaves and add them to the 1 cup of mayonnaise.
To assemble burgers:
Split the kaiser rolls in half, place burger on top, followed by a piece of bibb lettuce and 2 slices of heirloom tomatoes. On the top bun spread approximately 1 tablespoon of the basil mayo and put the two sides of the bun together.
Eat and enjoy!