Port Wine Jucy Lucy Burger
  1. Sauce
  2. Start with the sauce as it will take time to reduce to a syrup like consistency
  3. Heat pan on medium high heat
  4. Once hot, add butter and let melt
  5. Add garlic, shallots and cook until slightly soft/browned edges (4-5 minutes)
  6. Add 2 cups of wine and 2 cups of beef broth
  7. Add bay leaf and piri piri chilis
  8. Let cook for 20 minutes on medium high stirring with a spatula every few minutes. The liquid will reduce to a smaller amount and will thicken. It may take longer than 20 minutes.
  9. Once it reduce to a syrup like sauce, add the remaining wine and broth and let cook down for 10 minutes until it is a thicker sauce.
  10. Once it has thickened, turn heat to lowest setting to keep warm while you cook the burgers
  11. After the burgers are cooked, take the sauce and pour it through a small sieve or strainer into a bowl. This will catch and remove the garlic, shallots, and chilis.
  12. Burger
  13. Mix all burger ingredients in a bowl
  14. Create 8 thin patties
  15. Place a couple of shavings of iberico cheese on top of 4 patties
  16. Cover the cheese topped patties with the remaining 4 patties so that the cheese is in the middle of the two patties (like a sandwich)
  17. Preheat grill
  18. Place the sliced shallots in tin foil boat with some olive oil and paprika
  19. Once grill is hot, 350+,
  20. 1) put the patties on and cook for 4 minutes on each side for medium
  21. 2) put shallots on for 8-10 minutes
  22. 3) after you flip the burgers put the buns on the grill for a couple of minutes to toast
  23. After everything has cooked, assemble burger in the following order:
  24. Bottom bun
  25. Shallots
  26. Burger
  27. Wine sauce
  28. Top bun