Petite Top Sirloin Burgers
Ingredients
- 2 ½ lbs fresh ground top sirloin (90/10)
- 8 oz assorted wild mushrooms or baby bellas
- 1/3 C. high quality red wine, like Mitchella
- 12 cloves garlic
- 10 slices rustic aged sharp cheddar
- 4-6 small Heirloom tomatoes
- 2 medium sweet onions
- 1 C. fresh aioli or mayonnaise
- 1 Tbsp salt
- 2 Tbsp ground cumin
- 4 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp dark brown sugar
- 1 lb butter
- 2 baguettes San Luis Sourdough
- 1 C arugula
Directions
Coarsely chop six cloves of garlic and sauté in 2 tbsp of olive oil, coarsely chop the mushrooms and add to the garlic, continue sautéing for 10 minutes, add 1/3 cup red wine, simmer until liquid is reduced. Remove, and cool mushrooms in large mixing bowl.
Thinly slice onions and sauté in 2 tbsp of olive oil until a light golden brown, about 15 minutes. Carefully, add 2 tbsp of balsamic vinegar stir until reduced, quickly add, still stirring 2 tbsp of brown sugar, simmer until caramelized, about 7 minutes. Remove to small bowl and cover.
Add 1 tbsp cumin to one cup of aioli or mayonnaise, mix well, refrigerate. Quarter the slices of cheddar cheese. Slice the tomatoes into 2-3” rounds. Slice the sourdough baguettes in to ¼ inch slices.
Add 1 tbsp cumin to cooled mushrooms, 1 tbsp salt, and fresh ground sirloin. Mix and form into small patties, just less than 1/8 cup per patty. Add butter and 6 cloves of garlic to heat proof pan on BBQ, add sliced sourdough, grill on BBQ until golden brown. Grill hamburgers for 2 minutes, turn add cheese, remove when cheese has melted.
Assembly: Sliced sourdough, 1 tsp cumin aioli, burger with cheese, heirloom tomato, caramelized onion, arugula, then top with sliced sourdough. Enjoy!
Makes approximately 40 mini burgers.
Adapted from our award winning recipe from our first Winemaker's Cookoff!
