Wine & Dine

Episode #15 - Burger Throw Down

Italian Red Wine Burgers
Basil Burgers
Sour Cream Burgers

Italian Red Wine Burgers

2-3 lbs. ground beef
1 lb. bulk sausage
½ cup red wine
½ cup Italian bread crumbs
2T. Italian seasoning
¼ cup Parmesan cheese
1 cup red onion, finely chopped
4 cloves garlic minced
1 t. each sea salt & pepper
1 c. diced stewed tomatoes (drained)

In a large bowl, mix all ingredients together. Form into ¼ pound patties and place on pre-heated grill. Brush with wine sauce (listed below) and grill until no longer pink inside. Brush with additional sauce, top with provolone cheese, and serve on good quality buns.

Wine Sauce:

1 cup Stoney Ridge Marechal Foch
2T. Soy sauce
1 clove minced garlic
1 T. olive oil
1 T. Italian seasoning

Toppings:

Provolone cheese slices
Lettuce
Sliced tomatoes
Fresh spinach leaves

Basil Burgers

2 lbs. Ground Chuck
½ cup loosely minced basil leaves
¼ cup minced red onion
¼ cup Italian bread crumbs
¼ cup dry red wine
1 teaspoon garlic salt
Monterey Jack cheese slices (optional)

In a bowl, combine basil, onion, bread crumbs wine and garlic salt…Add beef and mix well. Shape into 8 patties. Grill for 5-7 minutes each side (internal temp. 160 degrees). Top with cheese if desired.

Sour Cream Burgers

2 pounds Ground Chuck
1 cup sour cream
1 envelope of dry onion mix
½ cup bread crumbs
1/8 teaspoon pepper

In a bowl, combine beef, sour cream, onion mix, bread crumbs and pepper. Refrigerate for 15-30 minutes if possible to incorporate flavors. Shape into 8 patties. Grill 6-8 minutes each side or until desired doneness.