Prep 40 mins
Cook 15 mins
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.
- 2 cups cabernet sauvignon wine
- 1 tablespoon brown sugar
- 1 1⁄2 lbs lean ground beef (I use very lean, but I've read that 80% lean is better since the fat adds flavor)
- 1⁄4 cup cabernet glaze
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 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.
Thanks to pic a chef I chose to try this recipe.
This recipe surprised me with the unique flavor.
I now have this recipe already made up to use at any time.