The quote often attributed to Julia Child, “I love cooking with wine. Sometimes I even put it in the food.” very much describes my cooking 🙂 though I really do love adding wine to my food. The wine reduction in these burgers adds moisture and flavour as both an ingredient in the mix and as a glaze while cooking.
Time: 20-25 to reduce wine, 5 minutes to prep burgers, 20 minutes to cook
You will need:
- 2 cups of Cabernet Sauvignon or a Cab Shiraz blend (what I prefer for these burgers – I used Cliff 79 Cab Shiraz ~$11 and nice to drink the rest of the bottle!)
- 1 1/2 lb ground beef (I used lean, because the wine will make them juicy, but you could use regular, keep in mind they will shrink more if you do)
- sprig of fresh rosemary
- crushed clove of garlic (just give it a good smash with the flat side of a knife)
- 1 tbsp sugar
- 2 tsp salt
- 1 tsp pepper
- smoked cheddar cheese* for topping and other toppings of your choice – I used red onion, lettuce from my garden, mustard and pickles. * smoked gouda (Thunder Oaks if you can get it!) and smoked mozza also work nicely!
Add 2 cups of wine, 1 tbsp of sugar, sprig of rosemary and a clove of crushed garlic to a medium sauce pan. Bring to a simmer on medium/medium high and cook until reduced to half a cup – about 20-25 min. Strain the rosemary and garlic from the reduced sauce and discard.
To the ground beef add 1/4 C of the reduced red wine, 2 tsp salt, 1 tsp pepper. Mix well and shape into 4 patties. Reserve the other 1/4 C of the reduced wine to glaze the burgers as they cook.
Grill over medium low direct heat for 5 minutes with the lid closed. When you flip the burgers, generously glaze with red wine sauce. Do this three more times, glazing each time you flip and cooking with the lid down as much as possible. Add the smoked cheddar on the final flip to get it nice and melty.
These burgers will be rich and slightly purple from the wine, the colour doesn’t fade a lot upon cooking! Garnish however you like it and enjoy!
Gluten free if served on a gluten free bun.