Directions:
For the PORT REDUCTION: heat 1 tbsp olive oil in a small pot. Add green onions and cook on medium high heat, for 1-2 minutes. Once translucent, pour in wine. Allow mixture to come to a quick boil, add beef base, water and stir.
Reduce heat and let mixture simmer for 20-15 minutes. Stir mixture occasionally. Once reduced more than half and mixture has thickened (takes on the consistency of syrup) removed from heat and allow reduction to cool.
Once cooled, mix 2 tbsp at a time into mayonnaise until well incorporated. It will take on a lavender hue. Place into an airtight container and store in refrigerator until ready to use.
For the BURGERS: Preheat grill for medium-high heat. Combine meat with corresponding seasoning. Form into four small patties, or two larger ones, depending on size of the bread. Do not make patties too large, as you run the risk of them breaking on the grill. Patties should be about 1 inch thick.
Place burger patties onto grill and cook for 7-8 minutes per side. Once cooked remove from heat, place onto large platter or cookie sheet, and tent with foil to keep warm.
Cut Ciabatta bread in half, lengthwise. Drizzle with a touch of garlic olive oil. If you do not have garlic oil, just dust lightly with garlic powder. Place onto grill, cook side down for 2-3 minutes.
Once lightly toasted and warmed through, remove from heat, and promptly add Havarti slices, burger patties, a generous helping of port wine spread, and top halves of Ciabbatta. Cut into three pieces each.
