Grilled Backyard Burgundy Burgers |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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). Ingredients:
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:
1. 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).
2. Shape mixture into 6 patties, about 3/4 inch thick.
3. Heat gas or charcoal grill.
4. 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.
5. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
6. Top burgers with ketchup and pickle planks; serve on buns.
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