Dark Chocolate Balsamic Burgers

This is an adaptation from a fabulous idea a chef friend of ours had for using our Dark Chocolate Balsamic Vinegar in a savory recipe.  We have simply shortened it up, and took out some of the cool secondary elements he created. The idea is to use the dark chocolate flavor as in a Mexican ‘mole’ – chilies, chocolate and beef are an amazing combo.

When we saw this recipe here in Nan’s test kitchen, we knew before we even tasted that it was a winner. And then we made it, and we were more than impressed. The chili ‘heat’ level is not overwhelming – we would rate this as slightly less than medium heat.

One last note, the Manchego cheese is an inspired choice in this recipe.  If you haven’t tried it, it is a Spanish sheep’s milk cheese. It has a distinctive tangy but buttery taste. If you cannot find it, consider using a gruyere or pecorino cheese.

Yup, I did burn the bun a bit...

ingredients

• 1 pound ground beef (we used 80/20)
• 1 tablespoon Nan's Dark Chocolate Balsamic Vinegar
• ½ teaspoon Kosher salt
• ½ teaspoon chipotle chili powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 4 ounces aged Manchego cheese (regular Manchego also acceptable)
• 4 sweet hamburger buns (aka King’s Hawaiian)

Combine the ground beef, salt, chipotle chili powder, black pepper, red pepper flakes, and the Dark Chocolate Balsamic Vinegar in a large mixing bowl. Gently mix until combined. Form the meat into four patties, and place on a plate to the side.

Prepare grill to medium high. Slice Manchego cheese to divide on four burgers.

Place burgers on grill. Flip burgers three times, about a minute to two on each side for medium rare. Adjust for doneness you prefer. On the last flip, add the cheese. Two minutes should be enough for the cheese to melt sufficiently. At this time, toast the buns on the grill. Because they are sweet buns, they can burn faster – be advised.

Garnish away. For our burgers, we garnished with a slice of tomato and some baby spinach leaves. We did not need a sauce or ketchup. These were the juiciest burgers we have had in a long time.

Serves 4.

Dark Chocolate Balsamic Spritzer

A popular TV advice doctor has recommended all adults consume up to two tablespoons of balsamic vinegar with meals whenever possible. He claims the acetic acid found in balsamic vinegar helps activate genes that burn fat and increases satiety, so you feel fuller.

With that in mind, we had a fabulous suggestion from a Nan fan in Napa. She suggested we mix our Raspberry Balsamic in a glass with sparkling water. A perfect way to add balsamic to our diet! We tried it, loved it, and posted that recipe here. So what about using one of our other balsamic vinegars instead? Here is the result:

• ice
• 1 to 2 tablespoons Nan's Dark Chocolate Balsamic 
• sparkling water or club soda
• sprig of mint for garnish
• alcoholic enhancement (optional, think rum or gin)

In a tall cocktail glass, fill half way with ice. Add the dark chocolate balsamic, and fill with sparkling water/club soda. Add mint and/or alcohol (light rum or gin) if desired.

Arugula Salad with Dark Chocolate Balsamic Vinaigrette

When we first introduced our Dark Chocolate Balsamic Vinegar, we wondered if we could reasonably expect to convince our fans that this is more than a ‘dessert’ ingredient. Well, we doubt no longer! After a few days of experimenting with this alluring condiment in Nan’s test kitchen, we are convinced that this can be a versatile and exciting part of sweet AND savory dishes.

This pairing with arugula is inspired. The strong peppery taste of the greens are countered beautifully by the rich savory chocolate. If you are unfamiliar with arugula and its spicier than spinach taste, you may want to try it. Of all vegetables, arugula (also known as ‘rocket’) is highest in bone building calcium, magnesium and manganese. And if the health benefits do not sway you, perhaps this will; arugula has been considered an aphrodisiac in Italy since Roman times. So technically we should tell you this is two aphrodisiacs on one plate… prepare at your own risk!

vinaigrette

·         2 tablespoons shallots, finely chopped

·         2 tablespoons Nan's Dark Chocolate Balsamic Vinegar

·         2 teaspoons juice from the canned mandarin oranges (see below)

·         4 tablespoons extra virgin olive oil

·         ½ teaspoon freshly cracked black pepper

·         salt to taste

salad

·         6 ounces baby arugula leaves; cleaned

·         3 ounces slivered almonds; toasted with a touch of salt

·         4 ounces goat cheese; crumbled

·         1 - 11 ounce can mandarin oranges; drained reserving some juice.

Place shallots in a small mixing bowl. Add Dark Chocolate Balsamic Vinegar and the juice reserved from the oranges. Slowly drizzle in olive oil while whisking until the vinaigrette has emulsified. Add black pepper and salt to taste. You will need a decent amount of salt to bring out the chocolate flavor. Set aside and allow flavors to meld, at least an hour.

In a large bowl, combine arugula with vinaigrette, toss to cover. Add the almonds, goat cheese and oranges, fold carefully into the salad. Alternatively, plate before adding oranges; then arrange oranges in a circular pattern on salad. Serve immediately. 

 

Serves 4.