Cabernet Burgers
- Glaze
- 2 cups cabernet sauvignon wine
- 1 tablespoon brown sugar
- Patties
- 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
- 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.
cabernet sauvignon wine, brown sugar, lean ground beef, cabernet glaze, salt, black pepper
Taken from www.food.com/recipe/cabernet-burgers-402724 (may not work)