Best Wine Steamed Burgers Recipes

Wine Steamed Burgers image

Provided by barbara lentz

Time 25m

Number Of Ingredients 16

BURGER
2 lb ground beef or pork or lamb, bison or a mixture
1 large egg
4 clove garlic minced
3 Tbsp each beau monde seasoning and herbes de provence
1 tsp chinese five spice
1/2 c dry white wine
4 Tbsp worcestershire sauce
1 Tbsp dark soy sauce
1 Tbsp balsamic vinegar
1 c shredded parmesan cheese
3 Tbsp olive oil
STEAMING MIXTURE
1 stick butter
1 c white wine
1 sprig(s) rosemary

Steps:

1. Mix all ingredients for burgers together and shape into patties. The patties will be a bit moist.
2. Place the steaming ingredients in a large frying pan. Bring to a simmer and place patties in the liquid. Place a lid on the pan and let the patties steam on medium low heat.
3. Cook to desired doneness flipping once during cooking.

Buttered Wine Steamed Beau Monde Burgers image

Provided by Tiffany Bannworth @MissAnubis

Categories Beef

Number Of Ingredients 22

PATTY
1 pound(s) ground lamb (or substitute pork)
1 pound(s) ground bison (or substitute beef)
1 - egg
2 tablespoon(s) chopped garlic
3 tablespoon(s) beau monde seasoning
3 tablespoon(s) herbes de provence
1 teaspoon(s) chinese five spice powder
1/2 cup(s) wine (golden)
4 tablespoon(s) worcestershire sauce
1 tablespoon(s) soy sauce, dark
1 tablespoon(s) fig infused balsamic vinegar (alessi)
3/4 cup(s) parmesan cheese (shredded)
1/4 cup(s) olive or corn oil
STEAM MIXTURE
1 stick(s) butter
1 cup(s) wine (golden)
1 tablespoon(s) steak sauce
1 sprig(s) rosemary
CONDIMENT
- tomato jelly
- half mayo/ half lingonberry jam

Steps:

In a large mixing bowl, mix all the patty ingredients by hand. Continue to mix and knead for about 5 minutes. I prefer the lamb/bison meat mixture. When using the lamb, I recommended being a little heavy handed with the Chinese Five Spice.
Make the patties to your desired thickness and set on a plate.
In a large sauce/frying pan, place your steaming ingredients. When the butter has melted on a low to medium heat, place in your patties. Place a lid or tin foil the pan.
Cook on low medium, completely covered. The slower they cook, juicier they are. Flip over once, during cooking. Completely cover and always have liquid in the pan.
When cooked to your desired doneness, medium rare for me, medium well for my husband, turn off heat. Leave in juice until plated. When using pork in your mixture, cook well done.
I recommend as the condiment of choice, either tomato jelly or a mixture of half lingonberry jam/ half mayonnaise (short version). Plate as you would with your favorite garden leaf lettuce, melted mild cheese, a few leaves of fresh basil, and fresh tomatoes. (I love these with Black Krim from my garden!)
Remember to save the steam mixture and pan drippings to add to your next soup stock.