OAKVILLE CABERNET SAUVIGNON PAIRING – BEEF AND MAITAKE MUSHROOM BURGER
INGREDIENTS:
Serves 6
1 ½ pounds ground beef chuck (have your butcher grind for you)
½ pound roasted maitake mushrooms, chopped fine in food processor
½ onion, finely diced
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
½ cup chopped fresh parsley
6 slices of provolone cheese
6 Brioche Hamburger buns, as needed: red onion, heirloom tomatoes, and mayonnaise
Roasted Maitake Mushrooms
¾ pound Maitake mushrooms (after roasting equals about a half pound)
As needed olive oil
1 teaspoon salt
½ teaspoon black pepper
Sweet Potato Fries
2 pounds sweet potatoes, peeled
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
METHOD:
BURGER
In a large bowl, mix the beef, chopped roasted mushrooms, onion, salt, pepper, Worcestershire sauce, and parsley. Form 6 equal sized patties and place them on a plate and refrigerate for 30 minutes.
Preheat grill to medium high.
Brush the grill grates with some oil. Place the burgers on the grill and cook for 4 to 5 minutes. Flip the burgers and continue to cook for about 4 to 5 minutes. Place 1 slice of cheese on each burger, and cook until the cheese has melted, and the burger has reached 135° for medium rare on a meat thermometer, about 1 to 2 minute.
Roasted Maitake Mushrooms
Preheat the oven to 400°.
Line a sheet tray with parchment paper. In a large bowl mix olive oil, mushrooms, and season with salt and pepper. Spread in an even layer and bake for 15 to 20 minutes, stirring every 5 minutes or so, until the mushrooms are tender. Remove from oven and allow to cool. Process in a food processor until chopped fine but still retaining some texture. Taste and adjust seasonings.
Sweet Potato Fries
Heat the oven to 400.
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss with the sweet potatoes. Spread them out in a single layer on sheet tray. Bake until brown, about 15 minutes, then flip and cook another 10 minutes.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6
1 ½ pounds ground beef chuck (have your butcher grind for you)
½ pound roasted maitake mushrooms, chopped fine in food processor
½ onion, finely diced
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
½ cup chopped fresh parsley
6 slices of provolone cheese
6 Brioche Hamburger buns, as needed: red onion, heirloom tomatoes, and mayonnaise
Roasted Maitake Mushrooms
¾ pound Maitake mushrooms (after roasting equals about a half pound)
As needed olive oil
1 teaspoon salt
½ teaspoon black pepper
Sweet Potato Fries
2 pounds sweet potatoes, peeled
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
METHOD:
BURGER
In a large bowl, mix the beef, chopped roasted mushrooms, onion, salt, pepper, Worcestershire sauce, and parsley. Form 6 equal sized patties and place them on a plate and refrigerate for 30 minutes.
Preheat grill to medium high.
Brush the grill grates with some oil. Place the burgers on the grill and cook for 4 to 5 minutes. Flip the burgers and continue to cook for about 4 to 5 minutes. Place 1 slice of cheese on each burger, and cook until the cheese has melted, and the burger has reached 135° for medium rare on a meat thermometer, about 1 to 2 minute.
Roasted Maitake Mushrooms
Preheat the oven to 400°.
Line a sheet tray with parchment paper. In a large bowl mix olive oil, mushrooms, and season with salt and pepper. Spread in an even layer and bake for 15 to 20 minutes, stirring every 5 minutes or so, until the mushrooms are tender. Remove from oven and allow to cool. Process in a food processor until chopped fine but still retaining some texture. Taste and adjust seasonings.
Sweet Potato Fries
Heat the oven to 400.
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss with the sweet potatoes. Spread them out in a single layer on sheet tray. Bake until brown, about 15 minutes, then flip and cook another 10 minutes.
Courtesy of Mark Caldwell, Executive Chef Davis Estates