Best 4 Cabernet Burgers Recipes
For those looking to tantalize their taste buds with a juicy and flavorful burger, the "cabernet burger" reigns supreme. This culinary masterpiece combines the bold flavors of cabernet sauvignon wine, tender ground beef, and a symphony of herbs and spices. Whether you prefer a classic BBQ backyard cookout or an elegant dinner party, the cabernet burger promises to leave a lasting impression on your palate. Its unique and delectable taste is sure to become a favorite among burger enthusiasts everywhere.
Let's cook with our recipes!
BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Provided by Jeanne Thiel Kelley
Categories Onion Broil High Fiber Father's Day Dinner Lunch Cheddar Buffalo Red Wine Pan-Fry Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
- Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
- Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.
NAPA VALLEY CABERNET BURGERS
Provided by James McNair
Categories Beef Ground Beef Red Wine Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
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.
BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Bison (buffalo) meat is very lean and is a healthier alternative to beef. The Cabernet onions nicely complement the burgers. From Bon Appetit, February 2009.
Provided by swissms
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes.
- Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. (Can be made 3 days ahead. Cool, cover, and chill.).
- Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
- Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions on top pf burgers, dividing equally. Cover with bun tops; press lightly.
CABERNET BURGERS
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
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
Tips:
- Use high-quality ground beef for the best flavor. If possible, use a blend of chuck and brisket, which will give you a juicy, flavorful burger. - Season the beef liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or chili powder. - Don't overwork the beef. Mix it just enough to combine the ingredients. Overworking the beef will make it tough. - Form the beef into patties that are about 1/2-inch thick. Make sure the patties are uniform in size so that they cook evenly. - Cook the burgers over medium heat. This will help prevent them from drying out. - Flip the burgers once during cooking. Don't press down on the burgers while they are cooking, as this will release the juices. - Cook the burgers to your desired doneness. For a medium-rare burger, cook for about 4 minutes per side. For a medium burger, cook for about 5 minutes per side. For a well-done burger, cook for about 6 minutes per side. - Let the burgers rest for a few minutes before serving. This will help the juices redistribute throughout the burger. - Serve the burgers on buns with your favorite toppings. Some popular toppings include cheese, lettuce, tomato, onion, and pickles.Conclusion:
The Cabernet burgers are a delicious and flavorful way to enjoy ground beef. The red wine adds a rich, umami flavor to the burgers, while the bacon and cheese add a smoky and salty flavor. These burgers are perfect for a cookout or a casual dinner. With a few simple tips, you can make the best Cabernet burgers at home.
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