Cabernet Burgers Recipes

CABERNET BURGERS

Cabernet Burgers image

This is the quickest and easiest way I've found to make juicy, yummy burgers. I actually make the wine glaze ahead of time and just keep it in the fridge, that way I can easily make one or two burgers without too much hassle! However, be careful in the amount you use: although the proportions in this recipe are fine, I found they don't scale down exactly, so use a bit less of the glaze if you're just making 1 or 2 burgers (i.e. don't just use one quarter or one half of what the recipe says). Taken from Weber's Way to Grill book.

Provided by CoCaShe

Categories < 60 Mins

Time 55m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cabernet sauvignon wine
1 tablespoon brown sugar
1 1/2 lbs lean ground beef (I use very lean, but I've read that 80% lean is better since the fat adds flavor)
1/4 cup cabernet glaze
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

Combine wine and brown sugar and simmer until reduced to about 1/2 - 3/4 cup (depends how potent you want the wine flavor), about 25-30 minutes. Let cool. This can be made ahead of time, or in a larger batch and stored in a bottle in the fridge.
Combine the beef, glaze, salt and pepper and gently mix. The beef should take on a much deeper red shade from the wine.
Shape into 4 patties, make sure to make an indent in the center with your thumb or the back of a teaspoon to compensate for the rising while cooking.
Grill over direct high heat for about 8-10 minutes per side, turning only once. You can also brush them with some additional glaze while cooking.

Nutrition Facts : Calories 409.5, Fat 17, SaturatedFat 6.9, Cholesterol 110.6, Sodium 1276, Carbohydrate 6.6, Fiber 0.1, Sugar 3.4, Protein 34.1

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR

Bison Burgers with Cabernet Onions and Wisconsin Cheddar image

Provided by Jeanne Thiel Kelley

Categories Onion Broil High Fiber Father's Day Dinner Lunch Cheddar Buffalo Red Wine Pan-Fry Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Steps:

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

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