Sunday, June 9, 2013

Red Wine Burgers with Mushrooms, Goat Cheese, & a Tomato Salad



The summer is almost upon us and you know what that means...time to clean out the ol' grill and put it to use again cooking up some tasty grilled burgers and veggies. I started my tomatoes very early this year so I was able to start harvesting them mid-May, and decided to have a little "welcome back, summer!" dinner by making a small salad and having some rich and delicious burgers made with the prized Flannery beef blend and Troublemaker wine. I was very intrigued by the two because they're both "blends"of various different types of ingredients. I used the wine within the burger patties, as well as some diced mushrooms that I sautéed prior to incorporating them into the patty mixture. The result was a resoundingly rich and deeply flavorful burger that tastes of the old French classic, boeuf bourguignon, (beef and mushrooms in a red wine sauce), but in a simpler and more manageable form.


Now, let's talk about this creative ground beef blend. Flannery beef is owned by Bryan Flannery, a second generation butcher with a passion for prime cuts of beef, and he lets you pick your own cuts of meat to create a specialized ground beef blend. The blend I used was 25% Prime Chuck, 25% Wagyu Short Rib, 25% Prime Hanger Steak, and 25% Prime Rib Cap Fat Blend. In other words, it was a very, very rich mix of beef, and it paired very, very well with the Troublemaker wine that itself is a blend of 50% Syrah, 20% Grenache, 10% Mourdevre, 10% Zinfandel, and 10% Petite Syrah. Syrah and Malbecs are my two favorite wine varietals, and this blend carried the same warmth, spice, and fruity undertones that I love about them. 


Those same flavors paired incredibly well with the richness of the beef, the earthiness of the sautéed mushrooms, and the tang of the melting goat cheese. This was my first time incorporating red wine into a burger patty, and it tasted just as amazing within the burger as it does within boeuf bourguignon. (Basically, you really can't go wrong pairing red wine, beef, and mushrooms together). And if you wanted to get extra-mushroomy, you could always toss a portobello on the grill with the patties and serve it atop the burger as well. (The same goes for a thick slice of sweet onion). Paired with a tall glass  of red wine, this meal was quite the way to shout a big hello to the summer months and reacquaint myself with our little charcoal saucer grill. I've missed you, old friend.

Click Here For Printable Recipe


Note: Flannery beef and Hope Family Wines were kind enough to provide me with a pound of beef and a bottle of wine to use for this post at no charge, but all opinions expressed are 100% me!


Tomato Salad

4 heirloom tomatoes
1 tablespoon fresh pineapple sage or basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon vinegar


Red Wine & Mushroom Burgers with Goat Cheese

1/2 cup shitaki mushrooms, finely chopped
4 tablespoons olive oil
1 lb ground beef
3 tablespoons red wine
1/2 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces goat cheese
3 buns
3 tomato slices (optional)
3 lettuce leaves (optional)


Get the coals lit on your barbecue grill about 45 minutes before you want to start cooking the burgers. The coals are ready when they are grey and glowing red.

First, make the salad. Cut the tomatoes into quarters and toss them with the remaining ingredients. Set aside.


In a medium-sized frying pan, heat one tablespoon of the olive oil over medium heat. Add the diced mushrooms and sauté until they turn a warmer shade of brown and soften a bit, about 6-10 minutes. Remove from heat and set aside.


In a large bowl, mix together the ground beef, mushrooms (and the oil you cooked them in), red wine, Worchestershire sauce, salt, black pepper, and the remaining 3 tablespoons of olive oil until evenly distributed. Divide the mixture into three evenly-sized balls and shape into patties.


Place the patties on the grill and cook for about 5 minutes on each side for medium-well done. Note that the cooking time will depend on the thickness of your patties and the heat of your grill, so keep a close eye on them.


When cooked to your preferred doneness, remove them from the heat and assemble the burger with a 2 ounce slice of goat cheese, a tomato slice, a lettuce leaf, and a bun. Serve immediately with the tomato salad and an accompanying glass of red wine, such as the Troublemaker blend.



38 comments:

  1. These look SO delicious! The burger looks awesome enough on its own, but that tomato salad is especially gorgeous!

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    1. Thank you so much Marie! I was very pleased with my tomatoes this year, got an especially wide variety of heirlooms and they're all very tasty so far :)

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  2. Stunning recipe and photos, as always! Also, apologies for drooling ALL OVER your blog thanks to these burgers. ;)

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    1. Hahaha, not to worry Stephanie!! I take any and all drooling as a compliment ;)

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  3. oh my. these look far too delicious! brilliant work.
    xx
    http://petalandplume.blogspot.ca/

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  4. Those burgers look completely EPIC. Can I come round to your house for dinner please?

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    1. Why of course!! Burgers shall be had by all :D

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  5. Fire up the grill, indeed!! Dang, girl. Weren't you just telling me about your grilling mishaps? This makes up for that and then some. I have to, have to make these burgers. Also, I'm mad jelly that you have heirloom tomatoes. We won't be seeing those in these parts for at least another month. I can't wait! Now I'm going to go daydream about these burgers all afternoon...

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    1. Thank you Brianne!! I am very lucky with the warm weather we have down here, I'm definitely trying to make the most of it while I can, since I know that once I move back up to Oregon in a few years my growing season for tomatoes will be significantly reduced. Getting the grill all cleaned off after the fire burgers was quite a chore haha, but we definitely remedied it with these little babies. So incredibly juicy and delicious!!

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  6. So much umami with that beef, mushroom, and Worcestershire! I haven't had a burger in so long because I'd rather go burgerless than have a less-than-quality one. I see there are absolutely no quality issues here, with that amazing ground beef blend! Might be time to end my burger fast...

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    1. Thank you Irina! I feel the same, I will go months without a burger until I can get a really, really good one. Because when you do....it's almost heavenly. There's really nothing like that hint of charcoal in some juicy beef sandwiched between two buns with some fresh produce and flavorful quality cheese. :)

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  7. These burgers sound so good! Perfect for summer. And I can't wait until the real summer tomatoes hit, so I can eat this salad as intended. :)

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    1. Haha, yes indeed! Thank you Eileen! I hope the summer comes your way soon so you can enjoy those tomatoes right away, they're definitely my favorite produce of the summer season :)

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  8. I totally just went on a grill/backyard envy rant over on Brianne's blog, so I will spare you that. :) (One day though, I will have a cute little country home and a grill, and it will be glorious!)

    The science behind ground beef blends is so interesting. (Reading about it always reminds me of the fact that I was a vegetarian for so long, because it usually leaves me feeling a little "whaaaaa? so many cow parts...") But yeah, burgers with red wine + mushrooms — oh man. And that big hunk o' goat cheese!!

    (Also, you and I have the exact same taste in wines. Totally not surprising!) :D

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    1. Hahaha, grills are fantastic. I'm looking forward to the day when I have enough space in my yard to have one of those big rectangular charcoal grills, but for now my little saucer grill does just fine :) And I agree about the ground beef blend, it really is fascinating the way different cuts of meat can influence flavor and texture, even ground up.

      And that's too funny! We have the same taste in all foods except onions, and I still haven't given up on bringing you over to the oniony side. Liking ramps is only a hop skip and jump away from a good caramelized onion :)

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  9. heirloom tomatoes are SO beautiful. i find myself just sighing every time i see them anywhere. your burger sounds fantastic, eva!

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    1. Thank you Grace! I just love them too. Sometimes I find myself staring at them and just thinking that they're nearly too pretty to eat, but then I remember how flavorful they are and my hesitation flies out the window haha ;)

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  10. Good lord, woman. That whole meal sounds amazing.
    I have pineapple sage in the garden and am always on the look out for fun ways to use it. Tomato salad had never crossed my mind. I'm all over it.

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    1. Hahaha, thanks Mindy!! Pineapple sage is just the greatest, that smell and flavor tastes wonderful in so many things. I love them in mojitos, especially :)

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  11. I am making this right now! Cannot wait to taste!

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    1. Wonderful!! I hope you enjoy them as much as I did :)

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  12. So good! I'm in a coma as I type. Our beef is from a local farm with grass fed longhorns. Very lean. The added oil was delish. Charred right up. I have to lay down. Thank you!

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    1. Hahaha, happy to hear it! Glad you guys enjoyed them :) I just found out about a place to get local grass fed beef here in Los Angeles at the farmer's market in my neighborhood, really excited to stop by their stand on Sunday and get some! The difference in flavor between regular store-bought meat and grass-fed beef is kind of crazy.

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  13. This burger is perfect for the season. Fire up the grill, those heirloom tomato salad and the summer flavors! I hardly, hardly make burger at home because I am so scared to ruin the patty, but yours looks so easy and doable. I have to give try a try :)

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    1. Definitely give it a try, Kankana, the flavors are so wonderfully warm and rich, you'll love it!

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  14. I'm crashing your next bbq!!! This burger sounds fantastic. I don't eat a ton of meat, but when I do it's always a juicy burger. That tomato salad has me salivating as well!

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  15. What an awesome idea! I have a feeling you are very popular in your neighborhood and everyone wants a BBQ invite :)

    Sues

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  16. This may be the most amazing burger I've ever laid eyes on!

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  17. This must taste just as good at it looks.. perfect¨!!!

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  20. Found the best app for sharing recipes ever! It’s called Heirloom Recipes my mother just got it today and emailed me a recipe and I got the free version to try it and OMG I imported the recipe right into the app no typing or anything! The email had the link to the free one: https://itunes.apple.com/app/id617619870. I’m going to put this recipe in it and send it back to her. My dad is the biggest fan of goat cheese burgers. I'm sure ill win some brownie points for this one.

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  21. Reading your blog while hungry is PURE. TORTURE. Those burgers sound so good, and the photos are just stunning.

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