Bruschetta Burgers with Red Wine Reduction and Garlic Aioli - Sutter Home Family Vineyards
Ingredients3 cups Sutter Home cabernet sauvignon 2 cups ruby port wine 2 whole heads plus 6 cloves garlic; heads for roasting, 2 cloves crushed and 4 cloves pressed 6 tablespo...
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Ingredients
- 3 cups Sutter Home cabernet sauvignon
- 2 cups ruby port wine
- 2 whole heads plus 6 cloves garlic; heads for roasting, 2 cloves crushed and 4 cloves pressed
- 6 tablespoons extra virgin olive oil; 2 for roasting garlic, 1 for sautéing, 3 for the bruschetta
- 5 roma tomatoes; halved, seeded and diced to approx. 1/4" cubes
- 6 Spanish Queen olives, finely chopped
- 3 tablespoons capers
- 8 basil leaves, chiffonaded
- 2 1/2 teaspoons salt; 2 tsp for the beef and 1/2 tsp for the bruschetta
- 3/4 teaspoons ground black pepper; 1/2 tsp for the beef and 1/4 tsp for the bruschetta
- 1 1/2 cups mayonnaise
- 2 lbs ground chuck
- 1/4 cup Italian parsley, chopped
- 6 round slices pancetta, approx. 1/8" thick
- 6 ciabatta rolls, sliced to use as buns
- 1/4 lb Parmigiano Reggiano, shaved thin with a vegetable peeler Canola or other vegetable oil for brushing the grill
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