Recipe by PSU Lioness
I found this on the Betty Crocker site. It's a variation on the Grilled Backyard Beer Burger that uses burgundy wine in place of beer. It adds a moist and savory flavor to your usual pub grub! I would love to saute some mushrooms and melt some Swiss cheese over them at some point. Allow burger mixture to sit for a half hour before you throw them on the grill. It allows the flavors to blend and lends a more robust taste to the burgers. (Prep time includes refrigeration time).
Top Review by Boomette
These burgers are full of flavor. We liked them so much. I didn't use salt. I made half the recipe but with 1 lb of ground beef and got 4 burgers. Thanks PSU Lioness :) Made for New Kids on the Block tag game
- 1 1⁄2 lbs lean ground beef (at least 80%)
- 1 small onion, finely chopped (1/4 cup)
- 1⁄4 cup Burgundy wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 garlic cloves, finely chopped
- 6 whole wheat hamburger buns, split
- ketchup, if desired
- pickle, planks if desired
Directions See How It's Made
- In medium bowl, mix all ingredients except buns, ketchup and pickles. Cover and refrigerate for a half hour to blend the flavors (not necessary, but recommended).
- Shape mixture into 6 patties, about 3/4 inch thick.
- Heat gas or charcoal grill.
- Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF.
- Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Top burgers with ketchup and pickle planks; serve on buns.