Wine Varietal: Cabernet Sauvignon
I have a favorite recipe for roast. I use the roast to make roast beef sandwiches or eat it with vegetables. I used the idea of roast beef sandwiches and made it into a burger.
1 tablespoons butter
1 garlic clove, minced
1 tablespoon all-purpose flour
2 cans beef consommé
2 pounds rump roast
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
4 tablespoons butter
3 large onion, thinly sliced
1 teaspoon sugar
1 tablespoon freshly ground horseradish
2 cups sour cream
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 provolone cheese slices
6 French bread rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make au jus, melt butter in a small saucepan over medium heat. Add garlic and sauté for 1 minute. Add flour and cook another minute. Whisk in consommé and bring to a boil. Then let simmer for 5 minutes.
To make patties, ground chuck, garlic powder, salt and pepper in a large bowl. Form into 6 patties and transfer into a 9×9 inch pan. Pour au jus sauce over patties and cover with plastic wrap. Let marinade for 20 minutes in refrigerator.
To make caramelized onions, melt butter in a large skillet over medium heat. Add sliced onions and cook for 5 minutes, stirring occasionally. Add sugar and cook until onions are golden brown.
To make horseradish sauce, combine horseradish and sour cream.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread horseradish sauce over the cut side of one of the buns. On each bun bottom, place a grilled patty, followed by a slice of provolone cheese. Then place equal portions of the caramelized onions. Add the bun tops and serve.
Makes 6 burgers