The sweetness of the caramelized onion and the intensity of the cheese from the cheeseburger marry with the fruitiness and structure of Morellino di Scansano Heba 2021 Fattoria di Magliano. The acidity of the wine degreases the palate and accompanies each bite well.
Ingredients (for 2 burgers):
For the burgers: 300 g ground beef (ideal cut like scottona or fassona); Coarse salt and black pepper to taste; Extra virgin olive oil; Butter to taste.
For the caramelized onion: 1 large red onion; 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar; 1 knob of butter; Salt to taste.
Cheese: 2 slices of intense cheese, choice of: Taleggio; Sweet Gorgonzola; Aged Pecorino (melted); Fontina
To finish the dish: 2 brioche-type or rustic hamburger buns; Truffle mayonnaise or sweet mustard; Fresh arugula or spinach
Procedure:
Cut the onion into thin slices. In a frying pan, melt the butter with a little oil and add the onions. Cook over low heat for 15 to 20 minutes.
Add brown sugar and deglaze with balsamic vinegar. Continue cooking until soft and caramelized. Adjust for salt.
Meanwhile, form two tall, firm burgers with the ground meat. Season with salt and pepper just before cooking them.
Cook in a skillet with a drizzle of oil and a knob of butter, about 3-4 minutes per side (medium). Add the cheese on top in the last minute to melt it, possibly closing the pan with the lid.
Cut sandwiches in half and toast them on a hot frying pan or grill with a layer of butter. Spread a thin layer of mayonnaise or mustard (to taste), add arugula or spinach leaves. Place the cheeseburger and finish with caramelized onions.
Close the sandwich lid and serve hot.
Wine pairing:
(Edited by Stefania Vinciguerra)
Morellino di Scansano Heba 2021 Fattoria di Magliano
Bright ruby red. Intense notes of ripe red fruit, sour cherry jam, floral nuances of violet. Fresh, fruity palate, smooth tannins, good progression and lingering finish.
Production area: in Tuscan Maremma, locality Sterpeti in the municipality of Magliano. The location of the vineyards is between 150 and 250 meters above sea level, east-west exposure.
Grape varieties: predominantly Sangiovese with a small percentage of Syrah. The training form is single-sided spurred cordon, planting density 6400 vines/hectare.
Harvest: first decade of September
Production processes: destemming soft crushing, temperature-controlled fermentation in thermo-conditioned stainless steel tanks for 15-20 days. Aging 9 months in large truncated concrete tanks and further aging in bottle for 12 months.
Alcohol content: 13% vol.
Serving temperature: 16-18°C.
Recommended pairings: classic grilled meats (tagliata di manzo, bistecca alla fiorentina, arrosticini), Tuscan cured meats, rabbit alla cacciatora, semi-seasoned cheeses.
Trivia: the name of the wine derives from the ancient Etruscan name of Magliano in Tuscany, underscoring the indissoluble bond with the territory.
PRODUCER
