Yield: 2 large patty melts

Red Wine Espresso Patty Melt Burger #BurgerMonth

Red Wine Espresso Patty Melt Burger #BurgerMonth

Ingredients

  • 1 - 1 1/4 lb. ground beef
  • 1 brewed and chilled shot espresso
  • 1 shot red wine
  • season each side well with: salt, coarse ground black pepper, and regular black pepper
  • 4 oz. fontina cheese, grated
  • 4 slices rye bread
  • 4 Tbl. Minerva Dairy Smoked Butter, for frying each sandwich

For Mushrooms & Onions:

  • 4 Tbl. Minerva Dairy Maple Wood Smoked Butter
  • 2 medium onions, halved and sliced
  • 8 oz. fresh sliced mushrooms, or as you like
  • 2 tsp. light brown sugar
  • 1 oz. each: red wine and brewed espresso
  • 1 large garlic clove, finely minced
  • crisp-cooked and peppered bacon, crumbled
  • salt and pepper

Instructions

  • For Burgers:
  • Brew one shot of espresso, set in fridge to chill. Once cold, break ground beef up into large bowl. Drizzle with chilled espresso and 1 shot red wine. Gently mix, then divide into half. Form each half into thick, oblong, 7 inch by 5 inch patties. Place onto waxed paper lined baking sheet, cover with plastic wrap, and chill.
  • For Mushrooms & Onions:
  • In large frying pan, melt butter over medium low heat, add onions, mushrooms, and light brown sugar. Sauté until onions are soft and golden and mushrooms have browned. Stir in red wine, another shot of hot, brewed espresso, and finely minced garlic. Simmer until thickened into a sauce, stirring. Remove from heat and stir in bacon. Add salt and pepper to taste, cover with lid tilted.
  • To Cook Burgers:
  • Heat griddle over medium heat until hot. Season patties on top with lots of salt, regular and coarse black pepper. Don't be shy with any of it, and go especially heavy with the peppers. Place patties seasoned-side down onto hot griddle, reduce heat a little, and fry until browned. About 8 - 10 minutes. Season tops the same way, turn over carefully, and cook side two the same way until done to your liking inside. Remove to a baking sheet, cover, and keep warm.
  • Assemble and Finish:
  • On flat griddle heated over medium-low heat, melt 2 tablespoons butter in separate areas of the pan. Spread out melted butter to size of bread sliced, place a slice of bread on top of each. Top each with lots of cheese, a large spoonful of mushrooms, a burger patty, more mushrooms, more cheese, and top with second slices of bread. Cook until bottoms are deep golden brown and bottom layer of cheese is melting.
  • Slide patties, one at a time, out of the way to the edge of the pan. Melt another tablespoon of butter onto same place of the griddle where the sandwich was. Place your hand on top of one of the sandwiches, pressing, and slide a spatula underneath. Carefully turn over gently but quickly, holding top, into new pool of melted butter. Tuck in any loose mushrooms or any that may have escaped. Repeat with other sandwich and grill until other sides are done, too.
  • Remove to a cutting board and let rest 1 - 2 minutes. Slice in half with sharp knife and enjoy!