Voyage of the Venetian Merchant Burger


Mediterranean Scallopini Patty.
2 lbs. Sliced Top Round, 1/16 inch thick, against grain.
1 ½ Cup Sutter Holmes White Zinfandel.
¼ Cup Worcestershire sauce.
¼ Cup Balsalmic vinigar
2 Tablespoons freshly grated tangerine zest.
2 Tablespoon fresh rosemary.
6 Cloves raw garlic
4 Tablespoons brown sugar.
½ teaspoon salt.
1 tablespoon of ground black pepper.

Far East Bean Curd Salsa
1 block of silken or soft textured Tofu.
4 stalks of cleaned celery.
6 Tablespoon Sesame oil.
4 Peeled garlic cloves.
½ ounce Rice Wine Vinegar.
½ Teaspoon Salt.
¼ Teaspoon Ground Black Pepper.

Additional Ingredients
12 Pieces of pre-baked puff pastry squares.
6 slices of Brie cheese.



• Have your butcher thinly slice the top round 1/16th of an inch, or you can slice it thinly by hand using a sharp knife, cutting against the grain. Once sliced, cover and refrigerate. Using a leaner cut of beef allows for better patty adhesion, while the marinating process compensates for the lower fat percentage, ensuring moistness and flavor.

• Next make the marinade/basting sauce. Combine the White Zinfandel, Worcestershire sauce, balsamic vinegar, tangerine zest, rosemary, garlic cloves, brown sugar, salt and black pepper in a food processor and process until smooth. Retain ½ cup for basting, cover and set aside. Gently mix the remaining majority of marinade in the sliced beef, cover and refrigerate.

• Pre-heat the gas grill on medium high.

• While the beef is marinating, prepare the Far East Bean Curd Salsa. Combine the tofu, cleaned celery, sesame oil, garlic, rice wine vinegar, salt and pepper in a food processor and process until a smooth consistency is achieved, cover and refrigerate.

• Next form the patties. Take a handful of marinated sliced beef and gently form into 6 patties, place on a pan.

• Once the grill is preheated, brush the grates with vegetable oil, gently place the patties on the grill grates, spoon some of the basting sauce on top of each patty. Grill for 3-5 minutes, turn just once, basting the other side and grill another 3-5 minutes or until done to your preference.

• During the last minutes of grilling, place the pre-baked puff pastry squares on the outer grates of the grill, top 6 of the pieces of the puff pastry with some brie and allow the pastry to crisp until the Brie is warm.

• Liberally apply some of the Far East Bean Curd Salsa on the puff pastry pieces that is without the Brie, followed by the scaloppini patty, top the patty with some more salsa, cover with the warm Brie puff pastry piece and serve.