Cabernet Sauvignon Burgers With Southwestern Remoulade Sauce
- Ready In:
- 35mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
-
Southwestern Remoulade
- 1 egg, boiled
- 1⁄2 cup mayonnaise
- 3 tablespoons chili sauce
- 2 tablespoons chopped manzanilla olives
- 2 tablespoons minced celery
- 1 tablespoon chopped green onion, whites and some greens
- 1⁄2 tablespoon sweet pickle relish
- 1⁄2 tablespoon fresh cilantro
- 1⁄2 tablespoon Tabasco sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
-
Burgers
- 2 lbs 80% lean ground chuck
- 2 tablespoons sutter home cabernet sauvignon wine
- 1 tablespoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1⁄4 teaspoon dried thyme
- 6 sourdough rolls
- 6 slices monterey jack pepper cheese
- lettuce
- tomatoes
- onion
directions
- Heat the grill.
- Boil the egg for 8-10 minutes and run it under cold water, shell and dice it, then add it to the rest of the condiment ingredients in a bowl.
- Refrigerate.
- Combine the burger ingredients together in a medium bowl. Divide into six portions and make patties.
- Cook patties on a charcoal or gas grill until done to your satisfaction.
- Lightly toast the buns on the grill.
- Place the burgers on buns, top with cheese, remoulade, and fixin's.
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RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.