We’re having some freakishly warm weather here in Ohio, and it must be enjoyed to its fullest!  Darren fired up the grill and helped me make these delicious Cabernet Burgers.  The meat is juicy and flavorful thanks to a reduction made with Cabernet Sauvignon.  It’s unique and a must-try (assuming there isn’t snow on the ground!)
A good excuse to use up a cheap bottle of wine (maybe that you got as a holiday gift?  Ha!)

Ingredients:

Glaze:
-2 Cups Cabernet Sauvignon
-1 Tablespoon Brown Sugar

Butter:
-1/4 Cup Unsweetened Butter, softened
-1 Tablespoon Rosemary Leaves

Burgers:
-1.5 lbs Ground Beef (makes 4 burgers)
-1/4 Cup Cabernet Glaze (from above recipe)
-1 teaspoon Kosher Salt
-1/4 teaspoon Freshly Ground Black Pepper
-4 Slices Cheddar Cheese

In a deep skillet or saucepan, make glaze.  Heat wine and brown sugar on medium heat for about 30 minutes, or until reduced by half.
While waiting, mix butter and rosemary in a small bowl.  Prepare grill for direct grilling on high heat.
Gently break meat apart into a medium bowl and season with salt and pepper.

Drizzle glaze over the meat.  It’ll turn a freaky purple color!
Form into patties about 3/4 inch thick, and uniform in size.

Grill on high heat for about 8-10 minutes per side, brushing with the additional glaze every two minutes.Butter the rolls and prepare condiments.
Grill on medium direct heat for 1 minute, or until toasted.

Melt the cheese for a moment, and put on the toasted buns.
Serve warm off the grill with a side of kettle chips!

Stay tuned for the Rosemary Buns recipe!  They’re awesome!

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