Grilled Steak Burgers with Port Wine Reduction Spread
Yummy gourmet burger to grill up and enjoy at your July 4th cook out. Well-seasoned, grilled to perfection with a port wine topping, on a toasted Ciabatta bread. Enjoy with a glass of Ranch 32 Coopers Blend.
- 3 pounds ground beef (preferably lean)
- 2 tablespoons salt
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon black pepper (coarse ground)
- 1/2 teaspoon ancho chili powder
- 4 large Ciabatta bread
- 2 tablespoons olive oil (both plain and garlic for drizzling)
- 8 to 10 large slices of Havarti cheese
INGREDIENTS FOR PORT REDUCTION:
- 1 1/2 cups port wine
- 2 tablespoons shallots (finely chopped)
- 1 teaspoon beef soup base, plus 2 tablespoons water
- 1 3/4 cups mayonnaise
PORT REDUCTION DIRECTIONS:
- Gather ingredients, heat 1 tablespoon olive oil in a small pot.
- Add Shallots and cook on medium-high heat, for 1 to 2 minutes. Once translucent, pour in the wine.
- Allow mixture to come to a quick boil, add the beef base, water and stir.
- Reduce heat and let the mixture simmer for 20-25 minutes. Stir mixture occasionally.
- Once reduced more than half and mixture has thickened (consistency of syrup) remove from heat and allow reduction to cool.
- Once cooled, mix 2 tablespoons at a time into mayonnaise until well incorporated. It will take on a lavender hue.
- Place in air tight container and store in the refrigerator until ready to use.
- Gather the ingredients. Preheat grill for medium-high heat.
- Combine meat with corresponding seasons. Form into four large patties or two smaller ones, depending on the size of the bread. Do not make patties too large, as you run the risk of them breaking on the grill. Patties should be about 1 inch thick.
- Place burger patties onto grill and cook for 7-8 minutes per side.
- Once cooked, remove from heat and place onto a large platter or cooking sheet. Tent with foil to keep warm.
- Cut Ciabatta bread in half, lengthwise.
- Drizzle with plain olive oil and a touch of garlic olive oil. If you do not have garlic oil, just dust light with garlic powder.
- Place onto grill cut side down for 2-3 minutes.
- Once lightly toasted and warmed through, remove from heat and promptly add Havarti slices, burger patties, a generous helping of port wine spread and top halves of Ciabatta.
- Cut into three pieces each or two if the bread is smaller. Enjoy!
- © Recipe courtesy of The Spruce Eats Derrick Riches
JULY WINE CLUB:
BOLD WINE STYLE
Nestled on the west side of Salinas Valley, directly in the path of the region’s relentless afternoon winds lies Ranch 32. Here, warm sunny days are tempered by evening coastal fogs that often linger until mid-morning the following day. This ideal climate lengthens the growing season, allowing the fruit to develop complex flavors and intense varietal character.
The fruit was picked at optimum ripeness during the night and brought to the winery in the very early morning hours. The grapes were sorted, destemmed, crushed, and fermented dry in open top fermenters. The firm cap of skins and seeds that bubbles up and forms on the surface during the red fermentation was gently punched down several times a day. To add complexity and retain character, each variety was fermented separately, then aged with a mix of American, Hungarian and French oak. During the blending process, just prior to bottling, the proportion of each variety was chosen to accentuate richness of flavor and to maximize depth, complexity, mouthfeel and finish.
“Our Cooper’s Blend is a harmonious blend of six varieties that each contribute unique flavors and characteristics to the final wine. The Petite Sirah brings very dark, purple-edged color and intense black fruit flavors. The Merlot and Syrah offer bold blueberry and juicy cherry and the Petit Verdot contributes exotic violet aromas and concentrated structure. The Tempranillo adds a subtle spice, while a small amount of White Riesling brings heightened fruit aromatics to the blend. The result is a wine of complexity and structure, with layer upon layer of flavor. The gentle tannins make this well-balanced wine a natural partner for a wide range of foods .” – Vincent Catalaà, Winemaker
Appellation: Monterey, California
Varietal: 33% Petite Sirah, 28% Merlot, 20% Petit Verdot, 9% Syrah, 7% Tempranillo, 3% White Riesling
Analysis: 14.5% alcohol / volume
TA: 6.1 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.