Red Wine And Mushroom Hamburgers On Foccacia Bread

At the Canadian National BBQ Championships in Whistler this summer they held a hamburger competition with no restrictions. After much thought and a couple drams we came up with our solution. Our absolute favorite flavor with beef is red wine. Whether as a braise for short ribs or a sauce for tenderloin, we enjoy nothing more. This led us to the red wine burger. In order to keep with our braise flavors we thought we would add in onions and garlic, both of which are traditional. Then we spiked them with one of our favorite ingredients wild mushrooms! In this case we used chantrelles.

Now one of the most important aspects of a burger is the bun. Unfortunately, like a pizza crust, sometimes this aspect gets over looked. Not by us! We decided to make a loaf of foccacia bread, that we allowed to rise higher than normal, slice it in half and use it for the bun. We topped it with pecorino romano cheese, jalapeno's, and black olives.

Now the funny part of this whole experiment is that we never turned them in at the competition. We got a late start and ended up going for the chili and king of the grill competition instead. So we gave all of these wonderful burgers away to the crowd, not that they seemed to mind! We ended up with a real nice line up!

Anyways here is our method!

Red Wine and Mushroom Hamburgers

I make all my burgers into 1/2 pound burgers

5 Pounds of fresh ground sirloin tip
Loaf of fresh white bread
1 cup of red wine
3 cups of mushrooms diced
1 cup of onions
6 cloves garlic
Brie cheese (or any cheese)
Jarlsberg Cheese

- Grind the beef (or just use ground)
- Take the unsliced loaf of bread and rip the inside (leaving the crust) into small pieces pour the red wine into the mixture and mash with a fork. Do so until you have a saturated paste. (depending on the size of the loaf you may need a little more wine)
- Mix all of the ingredients aside from the cheeses with the paste and form the burgers, placing a piece of brie into the middle of each burger
- Top with Jarlsberg cheese and grill! (Although these we're done high heat on the Weber Smokey Mountain)
Foccacia

The base of this recipe came from Peter Rhineharts a Bread Bakers Apprentice. This is a truely excellent book that I would recomend to everyone.

2 1/2 C Unbleached bread flour
1 1/2 C Water room temp
1/4 t instant yeast

combine and ferment for three or four hours at room temp. You can use then or put in the fridge for up to three days. Make sure to take out at least an hour before you use it, if you do refridgerate it.

2 2/3 C bread flour
2 t salt
1 1/2 t instant yeast
6 T olive oil
3/4 C water lukewarm

Mix dry ingredients, add wet and first mix. form a ball. Knead the dough until it is smooth. This is a wet dough so it is easiest to do this with a wooden spoon and moving the bowl around (I personally do it by hand wetting my hands from time to time which serves two purposes, it keeps your hands clean and increases the doughs hydration). Or else just use a stand mixer. I do it by hand and it usually takes about 6 or 7 minutes of good kneeding. If using a stand mixer mix until the dough is about 80 degrees on an instant read thermometer.

Press into a rectangle and fold three ways like an envelope, flip seam side down. Do this every thirty minutes 5 times. Pour 1/4 cup or so of herb oil on a cookie sheet. Put the dough in cookie sheet covered with parchment and shape to size of the cookie sheet using only your finger tips. Also pour half of the herb oil on it. Let sit 2 hours. Then reshape with fingertips and add the remaining oil, cheeses and any other toppings (olives, jalapenos etc....). Heat oven to 500 F Put in pan and lower to 450. Bake 10 minutes rotate pan and bake 5 - 10 minutes more,

To make the herb oil take about 1/2 c of dried herbs ( I typically use herbes de provence with lavander) or a cup of fresh with 2 cups of olive oil heat in pan to no more than 100 degrees and let sit.