Happy National Burger Month
May 10, 2011 § 2 Comments
Ah, the burger. It’s the quintessential symbol of summer grilling and BBQ’s everywhere. In honor of National Burger Month, I thought I’d pay homage to this great American classic by jazzing it up a bit with some of my favorite flavors: wine, garlic, mushrooms and onions. And so the “Cab’in It Up Burger” was created.
1 lb hamburger (organic or locally grown has the best flavor if you can find it)
¼ cup Cabernet Sauvignon
½ tsp Minced Garlic
Mushrooms & Onions
1 tbsp butter
5-6 medium mushrooms, sliced
1 medium onion, thinly sliced
½ cup Cabernet Sauvignon
First thing first – fire up the grill to medium heat.
Next, you’ll want to start cooking your mushrooms and onion because they will need some time to cook. Melt the butter in a medium sauté pan over medium-high heat. Add mushrooms and onions and cook until they are lightly browned. Add the Cabernet and reduce the heat to medium. Let these cook for about 10-12 minutes or until softened. (Note: I added a bit more wine because mine evaporated a little too quickly.) Stir occasionally.
While the mushrooms and onions are busy soaking up all the Cab goodness, you can start making your burgers. In a bowl, combine the hamburger, salt, pepper and Cabernet. Mix – being careful not to overwork the meat – then form into patties. (Don’t forget the trick of adding a thumbprint to the middle of the burger to help keep it relatively flat when it cooks!)
Grill your hamburgers to desired doneness. I like mine ever-so-slightly pink in the center, which is approximately 5-6 minutes per side depending on the size of the burger. During the last 2 minutes, add the cheese and put your buns or bread on the grill to get them toasty. (I used a fresh loaf of garlic-rosemary sourdough that complimented this burger very nicely.)
While the burgers rest for a few minutes, combine the mayonnaise and minced garlic in a small bowl. Spread the garlic mayo on the grilled buns. Add the burger and top with the mushrooms and onions.