Cabernet Burgers AKA the Best Burgers In the Whole World Ever.

My friends Lionel and Kat invited me for a bbq. Now this is not an invitation to turn down. Lionel is renowned for his gourmet  food and I was pretty sure we weren’t going to be eating horsemeat burgers and gritty sausages. However I have to say Lionel completely outdid himself.

(You can tell by the hat he’s serious about this whole bbq thing right?)

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He made Cabernet Sauvignon burgers, which are hands down the best burgers I have ever eaten.

Go! Now! Light your barbecue!

Three ingredients. Cabernet Sauvignon. Brown Sugar. Minced Beef.

I’ll be making these for every single bbq I’m invited to this winter, starting with our family reunion in Cyprus next weekend. My friends and family are going to LOVE these.

Unfortunately I didn’t realise how delicious these were going to be and didn’t take enough photos of them before they were devoured. He also made some tasty bbq chicken legs and wings. I don’t remember there being any salad. Just meat. 🙂ImageImageImageImage

Ingredients

500ml Cabernet Sauvignon

1 tbsp brown sugar

700g 80% lean mince beef

salt and pepper to taste

Method

1. Make the glaze. In a heavy saucepan over a medium heat mix the wine and sugar. Cook until reduced to approx 125ml. Set aside to cool.

2. Combine the beef with 3/4 of the cooled glaze and salt and pepper. Make 4 equal patties of approx 3/4 inch thick.

3. Grill the patties over a direct high heat, with the bbq lid closed, for 8-10 minutes. Whilst cooking brush with the glaze every couple of minutes.

Optional– add a slice of cheddar to each burger for a minute before removing from the heat. 

Serve with grilled tomatoes and focaccia buns.

Recipe adapted from Weber- http://www.weber.com/recipes/beef/cabernet-burgers-with-rosemary-focaccia

One thought on “Cabernet Burgers AKA the Best Burgers In the Whole World Ever.

  1. The absolute key is to reduce it. It takes ages, longer than the recipe specifies. You might be able to use a higher heat than I did but I was a little worried about scalding the wine and damaging the flavours. When it’s fully reduced it’s like syrup!

    Glad you enjoyed them – I’m just sad the barbecue season is over…

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