Wine Tasting Menu, Course #2

For our second course, we're going casual gourmet with upscale sliders! This course will pair with our second 2007 Andrew Murray Syrah.

Flavor Profile: Smoke, Pepper & Tang
Recipe Credit: Gourmet Quick Kitchen, a Conde Nast special edition

BLT Burgers

1/2 lb bacon, sliced (choose an extra smokey variety such as applewood-smoked or cob-smoked)
1 1/2 lb lean ground beef chunk
8 Slider rolls, split & grilled
Accompaniments: Mayo, Mustard, LTO, Dill Pickles

Cook bacon in 12" heavy skillet, over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Cool to room temperature, about 4-6 minutes. Holding 1/8 of the beef in your palm, make a depression in beef and add 1/8 of the bacon to depression. Pull beef over bacon to enclose completely, then flatten into a 3/4" thick patty. Make 7 more patties in the same manner with remaining beef and bacon. Prepare grill for direct-heat cooking over medium hot charcoal (medium heat for charcoal). Season patties on both sides with salt and pepper. Oil grill rack, the grill patties, covered only if using a gas grill, turning over once, 5 minutes total for medium rare. (Burgers will continue to cook slightly after being removed from grill). Assemble burgers with buns and accompaniments.*

*We'll be adding a little bit of Spanish cheese to our burgers as well, most likely a manchego which should pair well with the vino. Since April isn't always grilling weather, if we can't fire up the grill we'll be cooking the burgers indoors by sauteing the patties in 3 Tbsp of bacon fat that remains in the skillet (removing extra) over medium high heat, turning over once, about 4-6 minutes for medium rare.

Black-Bean Burgers

2 (14 oz) cans black beans, rinsed and well drained, divided
3 Tbsp mayo
1/3 cup plain dry bread crumbs
2 tsp ground cumin
1 tsp dried oregano, crumbled
1/4 tsp cayenne
1/4 cup finely chopped cilantro
3 Tbsp vegetable oil
8 slider rolls, split & grilled

Pulse 1 can beans in a food processor with mayo, bread crumbs, cumin, oregano, and cayenne until a coarse puree forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form 8 patties, using care not to overwork. Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 3-5 minutes total. Serve on buns with tomatillo, lettuce, and a light spread of the Spanish patacabra cheese.