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!
- 1 1⁄2 lbs ground round
- 1⁄4 cup Burgundy wine or 1⁄4 cup red wine
- 1⁄4 cup onion (very finely chopped)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon garlic powder
- 4 -6 slices provolone cheese (optional)
- Mix all the ingredients together.
- Shape mixture into 4-6 patties, each about 1" thick.
- Grill 4” from heat, turning once, to the desired doneness, about 8-10 minutes.
- (Do not mash burgers; all meat juice will run out and burgers will be dry.)
- Served on toasted buns with Provolone cheese slices and sauteed mushrooms.
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.
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!!!!
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