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Food & Drink
Umami Burger with Harissa Mayo, Grilled Onions, and Wild Mushrooms
The supple, lush tannins of our Napa Valley Cabernet Sauvignon pair beautifully with this indulgent burger, enhancing the dark and red fruit characters of this incredible wine.
Yield: 4 Servings |
Prep: 15 minutes |
Cook: 20 Minutes |
Total Time: 35 Minutes
Ingredients
- ½ cup mayonnaise
- 3 teaspoons harissa
- 2 tablespoons finely chopped rehydrated dried chanterelles
- 2 teaspoons tamari
- 1 1/3 pounds ground beef
- 1 teaspoon Kosher salt
- freshly ground black pepper
- 4 ounces Gruyere, grated
- 4 slices grilled onions
- 8 ounces wild mushrooms, sautéed
- 4 heirloom tomato slices
- 4 leaves lettuce leaves
- 4 burger buns
Preparation
In a small mixing bowl, whisk mayonnaise and harissa. Set aside.
In another small mixing bowl, mix rehydrated chanterelles with tamari.
Season ground meat with salt and pepper, then stir chanterelle/tamari mix in with the beef. Form 4 equal rounds.
Grill burgers over high heat until medium rare. Top with cheese on the second side, for a nice melty cheeseburger.
Assemble your burgers by layering the patties with grilled onions, sautéed mushrooms, tomato, lettuce and harissa mayo.
Serves 4 | Wine Pairing: Napa Valley Cabernet Sauvignon