Total Time
40mins
Prep 10 mins
Cook 30 mins

From "Taste/the Best of Taste," compiled recipes published in the Taste section of The Minneapolis Star, 1972.

Ingredients Nutrition

Directions

  1. Season meat with salt and pepper.
  2. Combine wine, onion and garlic and cook until sauce is reduced to 2/3 cup.
  3. Add butter, lemon juice and parsley.
  4. Cool sauce, then blend into seasoned meat.
  5. Mixture will be moist.
  6. Shape into 8 patties.
  7. Grill over hot coals.
  8. Serve on buttered buns.
Most Helpful

4 5

Great moist burger. I used a slice of avocado and pico to top it off, and it was absolutely wonderful. Make sure you cook it well as the moistness could fool you-

5 5

These was absolutely wonderful. There are alot of great burger recipes here at Zaar and this is one of them to my DH and I that deserves higher than a 5. Cooked in a skillet-no problems with the wetness of the burger re: falling apart unlike other moist burgers. The downfall? My DS's didn't care for these, the flavor is quite pronounced. That would not stop me from making these again-I would just buy them frozen patties. Thanks Bec!