Burgundy Burgers!
photo by karen
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
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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
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Tweaks
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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
RECIPE SUBMITTED BY
Caroline Cooks
United States
<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! WHAT A RIDE! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i22.photobucket.com/albums/b314/potscrubber/teambanner1.gif alt= /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= /> <img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/July-event22.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at 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