Cabernet Shiraz Burgers with Smoked Cheddar

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By Corinne

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.

Serves: 4

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.

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Buttermilk Scalloped Potatoes with Rosemary and Sweet Potato

By Julie

Serves 4-6

Time: 60-80min.  20 min prep, 40-60 min bake.

Sometimes you change out a few ingredients, randomly, and it turns into something amazing.  That’s what happened tonight with my scalloped potatoes.  I had some buttermilk leftover from a chocolate cake that I made and some fresh rosemary that needed to be used up.  So I decided to make scalloped potatoes to go with our ham dinner.  Good decision right?  Except then after prepping the white sauce I discovered that I only had 4 potatoes, not good when you’re making dinner for 4 and company is coming imminently.  I did have 2 sweet potatoes though, so I though, meh, how bad can it be?  It wasn’t bad.  It was amazing.

You Will Need

  • 1/4 cup of butter
  • 1/4 cup flour
  • 4 garlic cloves – minced
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tbsp fresh rosemary
  • 2 1/2 cups buttermilk
  • 1 medium onion – halved and sliced
  • 4 med-large potatoes – very thinly sliced
  • 2 small sweet potatoes – a litrtle thicker than the potatoes

Prepare The White Sauce

Melt butter in sauce pan over medium heat.  Add garlic and cook for 1 min, then add salt, pepper, rosemary and flour.  Whisk in buttermilk slowly, incorporating it into the flour and butter mixture.  Bring to a boil and reduce to simmer until thickened, about 3 minutes.  Remove from heat.

Prepare The Potatoes

Preheat oven to 350f. Place a layer of potatoes in an 8×8 baking dish.  Top with half of the onion and cover with a layer of sweet potato. Finish with a layer of onion and then a layer of potato.  Pour the white sauce over top and cover tightly with foil. Bake for 40-60 min or until potatoes are tender.  The thicker your potatoes the longer it takes to cook.  Sweet potatoes will cook faster than the regular potatoes so make sure both are tender before serving.