Hamburg Steak and Red Wine Reduction with Seasoned Rice and Sweet Potato Soup

Finalist Ann Wayne of Barrington created this dish during the Cook of the Week Challenge final in November.

Hamburg Steak and Red Wine Reduction

2 pounds ground beef

1 cup popped popcorn, made into a powder in food processor

2 tablespoon Grecian Delight Skhug Sauce, minced

1 egg

2 tablespoons soy sauce

2 minced shallots

1 package (.05 ounce) Ellyndale Organics Keto Coconut Infusion Non-Dairy butter

1 tablespoon lemon olive oil from King Oscar canned mackerel

Salt and pepper

½ bottle merlot

Combine ground beef, popcorn powder, skhug sauce, egg, soy sauce and shallots in large bowl. Using hands, gentle combine mixture until thoroughly combined. Divide into six 1-inch patties; sprinkle with salt and pepper. Heat coconut infusion butter and olive oil in large skillet until combined and hot. Carefully add beef patties in two batches, turning part way through cooking, until cooked to medium, or desired temperature.

In separate saucepan boil wine until reduced to approximately ¼ cup. Brush patties with red wine reduction prior to serving.

Seasoned Rice

4 cups water

2 cups white rice

2 tablespoons minced cilantro

1 tablespoon Grecian Delight Skhug Sauce, minced

Place water and rice in saucepan. Bring to a boil, reduce heat to simmer and cook 20 minutes until tender. Add cilantro and skhug sauce. Stir to combine.

Sweet Potato Soup

3 sweet potatoes, peeled and cubed

1 large carrot, peeled and chopped

1 stalk celery, sliced

3 cloves garlic, chopped

1 red delicious apple, diced, with peel

½ large onion, chopped

1 tablespoon cinnamon

1 tablespoon turmeric

1 bottle Oktoberfest beer

1 teaspoon nutmeg

1 teaspoon salt

½ teaspoon pepper

3 cups chicken stock

6 drops NOW Foods Monk Fruit Sweetener

¼ cup Grecian Delight Skhug Sauce

1 tablespoon lemon olive oil from King Oscar canned mackerel

¼ cup olive/vegetable oil blend

2 limes, cut in half

¼ cup hemp seeds

2 tablespoons minced cilantro

Combine all ingredients in large pot; bring to boil, reduce to simmer. Cook until vegetables are softened. Puree.

Combine skhug sauce, lemon olive oil and olive/vegetable oil blend in food processor or blender. Process until emulsified. Set aside.

To serve; place soup in bowl. Top with squeeze of lime, drizzle of skhug mixture, sprinkle of hemp seeds and small amount of cilantro.

Serves 4 to 6

- Ann Wayne