Wine Varietal: Pinot Noir
Short ribs on a bun
Bottle of Cabernet Sauvignon
3 Tablespoons of sugar
1/4 teaspoon of fresh ground cardamon
1 Tablespoon garlic butter
1 large Spanish onion(diced)
2 1/4 pounds of ground beef
6 slices of sharp cheddar cheese
6 sourdough rolls
Preheat the grill on high for 10 minutes
Press 6 – 6 ounce patties.
Bring the wine and sugar to a simmer, and add the patties, one at a time if necessary, just long enough to change the color of the meat.
In a separate pan saute the diced onions in the garlic butter.
Reduce the grill heat to med-low
Carefully place the patties on the grill and cook for 2 minutes.
Now add the cardamon to the reducing wine stir well, and continue to reduce the wine, until it has turned into a sticky purple syrup.(BE CAREFUL NOT TO BURN)
Flip the burgers, and cook for 2 minutes
Add the sauteed onions to the reduced wine, mix well, and set aside.
Toast the buns
Flip the burgers, making sure to cross the grill lines, and cook for 2 minutes.
Flip the burgers, making sure to cross the grill lines, and cook for two minutes.
Remove from grill and place on the bottom bun.
Scoop approximately 2 tablespoons of the sticky stuff onto each burger and top with the cheese.
Place on the tops, serve and enjoy.