Summer Zinfandel Burger
A new zesty mayonnaise using a wine perfectly suited for grilling. I think that the combination of grilled Nature Sweet tomatoes, fresh basil and zesty Zinfandel mayonnaise just brings summer to life
Â½Cup Sutter Home Winery â€˜Zinfandelâ€™ wine
3Ounces Olive Oil Mayonnaise (may substitute your favorite brand or style of mayonnaise)
3 Pounds Ground Beef (80/20 preferred)
6Each 4 inch round Hamburger Bun
2-3Each NatureSweet Tomatoes (small to medium)
6Leaves Fresh Basil Leaves
6Slices Provolone Cheese
1/2Teaspoon Black Pepper (fresh Cracked)
1 1/2Teaspoon Kosher salt
Preheat Grill, on high, to 450 degrees
For Sutter Home â€˜Zinfandelâ€™ Mayonnaise
Add Sutter Home Winery â€˜Zinfandelâ€™ wine to a small sauce pot and place on preheated grill. Allow wine to reduce by 2/3 (approximately 15 minutes). [REALLY?] Wine will have a syrup-like consistency when done. Transfer reduced wine to small bowl and place, unwrapped, in refrigerator to cool. Once Sutter Home Winery â€˜Zinfandelâ€™ reduction has cooled remove from refrigerator. Add Olive Oil Mayonnaise, 1/8 of a teaspoon, each, of Kosher Salt and Black Pepper. Mix well. Cover bowl with Reynolds plastic wrap and refrigerate till needed. This can be made up to one (1) day in advance.
In a medium sized mixing bowl, add Ground Beef, sprinkle 1 teaspoon kosher salt and 1/8 teaspoon Black Pepper. Blend seasonings into Ground Beef evenly. Divide Ground Beef into 6 equal parts, each weighing 8 ounces. Form into patties, approximately 4 inches in diameter. Cover with Reynolds plastic wrap and place in refrigerator.
Cooking and Assembly:
â€¢Remove chilled hamburgers from refrigerator and season top side with 1/8 of a teaspoon, each, of Kosher Salt and Black Pepper. Place seasoned side down on hot grill. Cook hamburger for 2:30 minutes.
â€¢Using a long handled spatula Â¼ turn each hamburger, allow to cook an additional 2 minute.
â€¢Slice each NatureSweet tomato about Â¼ inch thick, you will need 2 slices for each Hamburger (8 total). [THIS STEP MIGHT BETTER BE MOVED TO “INGREDIENTS” SECTION.]
Place on grill.
â€¢Season top side of hamburger, with 1/8 of a teaspoon each, of Kosher Salt and Black Pepper, before flipping hamburgers. Repeat cooking sequence, for a total cook time of 8 minutes.
â€¢Flip Tomatoes, cook for 1 minute, remove and set aside
â€¢Top each hamburger with 1 slice of provolone cheese. Cook for 1 minute allowing cheese to melt.
(NOTE: This will deliver a medium to medium rare hamburger. Allow for addition cook time on each side for more done).
â€¢Remove hamburgers from grill, set on plate and allow to rest for 2 â€“ 3 minutes.
â€¢Carefully roll the Basil Leaves and slice, extra thin, from tip to stem end. This is called Chiffonade
â€¢Place a hamburger on the bottom side of each hamburger bun. Top with 2 slices of grilled NatureSweet tomato and Fresh Basil (evenly divided).
â€¢Using a rubber spatula or dinner knife spread Â½ ounce of Sutter Home Winery Zinfandel Mayonnaise on the inner part of each bun top. Close hamburger and enjoy.