Stuffed Quail Burger with Spicy Marmalade/Chipotle Onion Sauce


2 Tablespoons Colavita Extra Virgin Olive Oil
3/4 cup Pine Nuts
1 whole Red Pepper
1 whole Yellow Pepper
4 medium Shallots, finely chopped
2 Tablespoons Colavita Extra Virgin Olive Oil
3/4 cup Sutter Home Shiraz

1 red onion, finely chopped
1 7.5 oz can Chipolte Peppers in Adobo Sauce
1 small jar Orange Marmalade

1 1/2 lbs Ground Chuck
1/3 lb mild bulk Italian Sausage
2 teaspoons Kosher Salt
6 partially-boned whole Quail
1 teaspoon Kosher Salt
2 Tablespoons Colavita Extra Virgin Olive Oil

6 7 grain, or multi-grain buns
2 Tablespoons Colavita Extra Virgin Olive Oil
3 cup shredded romaine lettuce



Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium-high

To begin the preparation of the Meat stuffing ingredients, place a 12″ fire-proof skillet over the direct heat and add two tablespoons of Olive Oil until hot. Add the Pine Nuts to the skillet until roasted (light to medium brown) Remove from heat, remove pine nuts from skillet and set aside in a small bowl. Put the Red Pepper and Yellow Pepper on individual grill forks. Carefully remove one of the grill sections and put the peppers directly to the fire until they are burning. Rotate the peppers until they are blackened all over and then blow out the flames. After the peppers cool, peel the blackened skins off each pepper and divide in half, length-wise. Discard the seeds. Cut 6 slender strips from each pepper and the remainder into small cubes. Finely chop 4 medium shallots. Carefully replace the grill section removed earlier

Place the skillet back over the heat and add 2 oz of Olive Oil til hot. Quickly saute the chopped shallots (less than 1 minute) then add the Wine and cubed peppers and reduce. When reduction is complete, set aside to cool.

To Prepare the Marmalade/Chipolte Onion Sauce, peel the red onion and finely chop. Open the can of Chipolte Peppers and drain the sauce. Place peppers in a food processor and pulse until coarsely ground. Combine the red onion, Chipolte Peppers and 6 oz of Orange Marmalade in a medium bowl. Mix well and refrigerate until serving.

To Prepare the patties combine in a large bowl the Ground Chuck, Italian Sausage, and Kosher salt. Add the roasted Pine Nuts, and the red wine reduction mixture. Mix ingredients thoroughly and set aside. Open and clean the partially boned Quail, taking care to remove any remaining feathers. Lightly dust the inside and outside of each bird with Kosher Salt.

Take the meat mixture from the bowl and load into a large pastry bag and squeeze the meat mixture into each quail until the bird is filled completely. Press down on the top of each bird until it assumes the shape of a meat patty. Rub each quail patty with olive oil to prepare for grilling.

To grill, place the patties on the rack over medium heat, turning frequently to prevent the skin from burning. When the internal temperature reaches 160 degrees, remove burgers and let rest while grilling the bread. Brush the cut side of the 7 grain buns with olive oil and place, cut side down on indirect heat (outer edges of grill) until lightly toasted.

To assemble the burgers, first remove the little wings and drumsticks from the quail and place on the plate on top of crosses slices of red and yellow pepper. Apply a respectable amount of Marmalade/Chipolte Onion sauce on the cut side of each bun. On each roll bottom, place the quail burger and half a cup of the romaine lettuce. Add the roll top and serve.