Wine Varietal: Cabernet Sauvignon
Great burgers are a summer weekend requirement so I always explore options to make them different enough to be fun but not just different to be different without bringing any value.A combination of spicy and sweet flavors with plenty of moisture from the onion make this a perfect burger for grilling – it does not dry out and has fabulous flavor. People will not guess what the “secret” ingredients are.
6 High quality bakery rolls – hard crust Italian type. sliced in half (under no circumstances use “hamburger buns”).
2 pounds lean ground beef – at least 80% lean but as much as 90%.
1 large white onion, pureed or minced very fine.
2 jalepeno peppers, pureed or minced very fine.
4 tablespoons molasses.
2 teaspoons ground cumin.
2 teaspoons sea salt.
Two large tomatoes, sliced.
6 romaine lettuce leaves.
Combine the beef, the pureed onion and peppers, molasses, cumin, and salt. Mix well and form into six 1/3 pound burgers. Preheat your grill. Grill – turning only once. Do not flip the burgers until the first side is nicely charred and done to your liking (Medium Well is best). Flip and finish cooking the second side. Lightly butter the crusty rolls and brown the cut/buttered side on the grill. This can be done when the burgers are almost finished since browning/heating the rolls should only require a few minutes depending on the temperature of the grill. Flip a burger onto each roll. Top with a thick slab of tomato and a crisp leaf of lettuce. Devour and enjoy. You don’t need ketchup or other sauces with this but you can use them if you prefer.