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The Best Burger

May 30, 2013
Local Grass Fed Burger Recipe  | JUSTIN Vineyards & Winery

If you live in California, then you have probably already pulled out your grill - or if you are like us, it never gets put away for the winter. There's nothing more perfect than grilling up a burger on the weekend, but we're suggesting giving it a JUSTIN twist. Our own Chef Will came up with this amazing recipe Local Grass Fed Burger with Pickled Beets, Arugula, and Goat Cheese using local products to create a burger that will blow your mind.

Using fresh, local products is key when preparing your burgers. Chef Will uses Hearst Ranch grass fed beef, but also loves the flavor of bison. He also found a delicious goat cheese from Happy Acres in Templeton. You can prepare the Pickled Beets up to 7 days in advance - spending less time in the kitchen and more time with your feet up relaxing this weekend. Round out your dinner with a simple green salad and, of course, a bottle of JUSTIN. We suggest a bottle of 2010 JUSTIFICATION.

Give this recipe a try this weekend and let us know how it goes. Don't skip out the beets! They really make a huge impact.

Local Grass Fed Burger with Pickled Beets, Arugula & Goat Cheese

Ingredients:
• 1 lb. grass fed beef (can substitute bison)
• Whole wheat buns
• Small handful of arugula
• 2 slices of pickled beets
• 1 oz. Happy Acres or local goat cheese
• Fresh kosher salt
• Cracked black pepper
• 1 oz. olive oil

Form the beef into 4 ounce patties. Season with salad and pepper while you bring the cast iron skilled to medium-high heat. Add oil to the skilled and place the burgers into the pan. Use a spatula to smash the burger down into a patty, giving a crispy edge (2-3 minutes for a rare, 4-5 minutes for medium). Flip the patty and continue cooking to desired doneness. Place burger on whole wheat bun and top with arugula, pickled beets, and local goat cheese.

Pickled Beets

Ingredients:
• 2 lbs. red beets, washed and leaves + stalks removed
• 1 qt. water
• 2 cups champagne vinegar
• 1 cup JUSTIN Cabernet Sauvignon
• 1 teaspoon sugar
• 2 bay leaves
• 2 garlic cloves
• 5 thyme sprigs

Place all of the ingredients in a large pot and bring to a boil. Simmer for 45 minutes to 1 hour or until you can easily pierce the beets with a knife. Place the beets and all the liquid and ingredients into separate containers. Let cool, then peel with a paper towel. The beets will keep for up to 7 days.
Category Spring

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