Vina Robles Burger
- 8 ozs grass-fed ground beef
- 1 Brioche bun
- 1 tbsp clarified butter, room temperature
- 1 slice Swiss raclette cheese
- 4 ozs roasted portobello mushroom*, julienned
- 1 tbsp VR Cab onions (recipe link below)
- 1 tbsp roasted garlic aioli*
- 2 ozs fresh arugula
Form beef into a patty and season with salt and pepper. Sear first side over high heat (on a grill or in a heavy pan on the stove) until caramelization begins, about three minutes for medium, which is ideal for grass-fed beef.
Flip and add toppings while the other side cooks (for three minutes); begin with the raclette cheese, then pile on the mushrooms, and finish with the VR Cab onions (click here for recipe). Remove from heat when burger has reached desired doneness.
Spread cut sides of the brioche bun with clarified butter, and sear over high heat until crispy brown. Move to plate and spread roasted garlic aioli on each side. Add the burger and top with fresh arugula. Enjoy with Vina Robles Cabernet Sauvignon.
*For the roasted portobello mushroom: Devein and stem a portobello mushroom, season with extra-virgin olive oil, salt and black pepper, then roast on a sheet pan at 350 degrees for 20 minutes or until fully cooked.
*For the roasted garlic aioli: Blend 1 cup mayonnaise and 6 cloves of roasted garlic in a food
processor. Save remainder in the refrigerator for another use.