Total Time
15mins
Prep 5 mins
Cook 10 mins

Adult food! A twist on the grilled burger; very elegant and tasty for guests. Serve with mushrooms sauteed and cooked in a little of the wine. Enjoy!

Ingredients Nutrition

Directions

  1. Mix all the ingredients together.
  2. Shape mixture into 4-6 patties, each about 1" thick.
  3. Grill 4” from heat, turning once, to the desired doneness, about 8-10 minutes.
  4. (Do not mash burgers; all meat juice will run out and burgers will be dry.)
  5. Served on toasted buns with Provolone cheese slices and sauteed mushrooms.

Reviews

(7)
Most Helpful

These are SPECTACULAR burgers. I used a Shiraz (two buck Chuck)for my wine. I used dried onions (I can only imagine how much better it would have been with fresh) as my son would have a FIT to see onion pieces in his burger. I also used 1/2 t. garlic powder as we are fanatics. I had a "smoky" seasoned salt from Penzeys that I used as well. They were juicy, fantastically seasoned, and with some sauteed mushrooms on top I thought this to be one of the best burgers I have had in a long, long time.

Michelle S. October 09, 2007

my husband and i hosted a BBQ themed wine tasting. I used a red Zin b/c I didn't have Burgundy. We paired these with a Cab Franc. It was the hit of the party. I am still emailing out the recipe!!!!

Pantry Princess September 04, 2007

I love cooking with Burgundy wine but I do not enjoy drinking it at all. I made 7 burgers and cooked them on my George Foremann Grill. The wine was the predominant flavor. You could not get the same robust flavor if you tried substituting the wine for grape juice. I made this for ZWT III 2007 game - French, Creole and Cajun Challenges - The Art of Cooking with French Spirits

Charlotte J June 14, 2007

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