The Bleu Cabernet
2 T. butter
3 cloves garlic – freshly minced
3 cups Cabernet Sauvignon wine – may substitute red cooking wine if Cabernet is unavailable
2 lbs ground chuck or ground sirloin
4 T freshly crushed (not ground or milled) black pepper
freshly ground salt to taste
6 kaiser rolls from grocer’s bakery – split
6 romaine lettuce leaves – cut to fit burgers
6 oz. blue cheese – crumbled
1 small jar capers
2 vine ripe tomatoes – sliced
1 red onion – sliced
Preheat grill. As grill is heating, place medium skillet directly on grate. Once skillet is hot, add butter and sautÃ© garlic for 30-60 seconds – just until fragrant – NOT BROWN! Add wine and bring to a steady simmer. At this point either lower the heat or find a cooler spot on the grill and let the wine reduce to a thin, glossy syrup. This process could take 10 – 30 minutes depending on the heat and variance of each individual grill. Once wine reduction sauce is prepared, remove skillet from grill WITH A HOT PAD. Cover and set aside – close grill hood and let it reheat.
Handling meat as little as possible, divide meat into 6 – 1/3lb patties approximately 4 1/2 inches in diameter. Press 1 tsp.(per side) freshly crushed pepper onto each patty following with freshly ground salt to taste.
Once grill has reached about 400 degrees, it’s time to cook! Place patties on hottest part of grill and cook approximately 4 minutes each side for ground chuck – 3 minutes each side for ground sirloin. *No grill cooks the same or has the same “hot spots”, so cooking times may vary from grill to grill.
Once cooked, build burgers by placing each patty on bottom bun and then topping in the following order with: 2 tsp. wine reduction sauce – 1 romaine lettuce leaf – 1 oz. crumbled blue cheese – 1 tsp. capers – sliced tomatoes – sliced red onion. Top it with the bun and serve!