Cabernetburgers Recipes

CABERNET BURGERS

Cabernet Burgers image

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.

Provided by CoCaShe

Categories < 60 Mins

Time 55m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 409.5, Fat 17, SaturatedFat 6.9, Cholesterol 110.6, Sodium 1276, Carbohydrate 6.6, Fiber 0.1, Sugar 3.4, Protein 34.1

GUBERBURGERS

Guberburgers image

Provided by Food Network Kitchen

Time 25m

Yield 6 burgers

Number Of Ingredients 6

Ingredients

6 heaping tablespoons creamy peanut butter
2 pounds ground beef sirloin
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
6 soft hamburger buns, split
Lettuce, sliced tomato and mayonnaise, for topping

Steps:

Warm the peanut butter in a saucepan over medium-low heat, stirring, until loose, about 2 minutes. Reduce the heat to low; keep warm.
Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat a large cast-iron skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until the burgers are well done, 4 to 5 minutes per side.
Meanwhile, melt the butter in another skillet over high heat. Place the buns cut-side down in the hot skillet, press them down slightly with another skillet and toast until golden, about 2 minutes. Put the burgers on the bottom buns and spread each with 1 heaping tablespoon warm peanut butter. Top with lettuce and tomato. Spread mayonnaise on the cut side of each top bun, then put on top of the burgers.

NAPA VALLEY CABERNET BURGERS

Napa Valley Cabernet Burgers image

Provided by James McNair

Categories Beef Ground Beef Red Wine Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
1 cup (packed) coarsely grated extra-sharp white cheddar cheese
4 4 1/2-inch squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula

Steps:

Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.

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Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.

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