Cabernet Saugvignon Burgers

Shawnda over at The Brewer and the Baker has done some UH-MAZING burgers.  Like, totally amazing.  It's actually her fault that we're having (what I consider) gourmet burgers every single week.

 

And "fault" is a fairly strongish word.  It's more like inspiration.  More like - imitation.  I'm okay with not having an original thought of my own.  Why would I need it?  When incredible women like Shawnda exist!  lol

 

But seriously.  She has made burgers an absolute art on her blog.

 

This is the first burger from Shawnda's  blog that I ever had the pleasure of stuffing into my pie-hole.

 

 

In a medium sized pot, combine the wine and brown sugar and stir until the sugar is dissolved, then bring to a boil.  Reduce to 6 tablespoons.  Let cool to room temperature.

 

Although we've previously discussed the perfect hamburger patty, this burger is a little different, so we're going to be following exactly along with Shawnda's recipe.  In a mixing bowl combine the beef, salt,

 

Pepper,

 

A few dashes Worcestershire sauce,

 

And 1/4 cup of the red wine reduction.

Go ahead and form the beef mixture into patties.  This recipe makes 3 burgers.  Make the patties a little larger than your bun, put a thumbprint into the center of the patty.  The burgers will be a little delicate - just keep that in mind.

 

Cook on medium-high heat on the grill for 4 - 5 minutes on each side.  If you cut open the patty to check for doneness (please don't do this!), the meat will look pink/red because of the wine reduction.

 

Top with whatever toppings blow your skirt up, but I HIGHLY recommend caramelized onions, bacon, and parmesan cheese.

 

And when I say "HIGHLY recommend", I mean absolutely use those toppings.

 

You also don't really need to worry about a sauce, as the remaining 2 tablespoons of reduction are going to get drizzled all over this pile of foodie happiness.. Which I clearly forgot about when taking these pictures.

 

 

Whew.  Hey.  Hey you beautiful burger.  Rawr.

 

Isn't that gorgeous?  I'm happy just thinking about them! 

 

Super fancy-schmancy, I would totally serve them when I'm trying to impress.  Perfect for a date.  Or any time you wanna get fancy.  Fancy-schmancy.

 

Oh!  And feel free to use whatever kind of red wine you'd like.  But don't cheap out.  If you won't drink it, don't cook with it.  That's the rule.

 

And if you're wondering how to caramelize onions, it's pretty easy - it just takes a little patience.  Truthfully, it takes forever, but it's seriously worth it.  I'll include some instructions below.  And please.  PLEASE!  Don't turn up the heat to make them cook faster.  They'll burn and then you'll be all "what's the BD about caramelized onions?".  (I put them on everything.  No really.) 

 

Enjoy these amazing burgers - I know I did for sure!

 

xoxo - Heather



Cabernet Sauvignon Burgers

 

2 cups of Cabernet Sauvignon

2 Tablespoons brown sugar

1 pound lean ground beef

Salt

Pepper

Worcestershire Sauce

Caramelized onions

Crispy cooked bacon

Parmesan cheese

3 hamburger buns



1. Preheat the barbecue to medium-high heat.
2. While the barbecue is heating, combine the wine and brown sugar in a medium saucepan over high heat.  Stir to dissolve the sugar.
3. Bring to a boil and reduce the wine to about 6 Tablespoons.  It should take about 25 minutes.  Allow to cool to room temperature.
4. In a medium-sized bowl, combine the ground beef, salt, pepper, and Worcestershire sauce.
5. Mix in 1/4 cup of the reduced red wine until combined.
6. Divide the meat mixture into 3 portions and form into patties.  Don't overhandle the meat as it will be quite delicate.
7. Generously grease the grill rack and place the patties on the barbecue.  Cook until desired doneness is reached.  About 4 - 5 minutes on each side.
8. Drizzle remaining red wine reduction on top of the burgers and serve on buns with onions, bacon, and cheese.

Source:  The Brewer and The Baker



Caramelized Onions

2 medium yellow onions, sliced into 1/4 thick slices (cut in half to make semi-circles)
3 Tablespoons insulted butter, softened
1 Tablespoon olive oil
1 scant teaspoon salt
1/2 scant teaspoon pepper

1. Heat a medium heavy bottomed pot over medium heat.  Add the butter and olive oil and heat through until the butter is melted.
2. Add the onions to the pot, stirring to coat with the butter and oil mixture.
3. Let cook (without stirring) for 4 minutes.
4. Add the salt and pepper and stir.
5. Put the lid on the pot and allow to cook for 4 minutes at a time.  Lower the heat if the onions are browning too quickly.  Stir occasionally. 
6. Cook until the onions are a deep golden brown.  This could take up to 45 minutes.