CABERNET BURGERS
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
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
NAPA VALLEY BASIL-SMOKED BURGERS
Make and share this Napa Valley Basil-Smoked Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 44m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
- Make the mayonnaise: combine the mayo and pesto in a small bowl; mix well; cover and chill until needed.
- Make the burgers: In a large mixing bowl, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt.
- Handling the meat as little as possible to avoid compacting it, mix well.
- Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, brush the grill rack with vegetable oil.
- Toss the moistened basil sprigs directly onto the fire.
- Place the patties on the rack, cover, and cook 5-7 minutes on each side for medium.
- During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
- During the last minute of cooking, top each patty with a cheese slice.
- To assemble: spread the mayonnaise over the cut sides of the rolls; on each bottom roll, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig.
- Add roll tops and serve.
Nutrition Facts : Calories 709.6, Fat 42.8, SaturatedFat 16.3, Cholesterol 133.1, Sodium 727.5, Carbohydrate 36.6, Fiber 2.7, Sugar 6.4, Protein 41.9
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