Wine Varietal: Cabernet Sauvignon
Red Wine Sauce:
¾ cup tomato paste
¾ cup Sutter Home Cabernet Sauvignon
1 tablespoon honey
¼ teaspoon ground mustard
3 lbs. grounds chunk
2 tablespoons Worcestershire sauce
3 teaspoons salt
2 teaspoon pepper
Vegetable oil for brushing the grill rack
6 ( 4 1/2 inch ) soft Kaiser rolls split
Mayo for spreading on Kaiser rolls
6 slices Provolone cheese
6 slices sweet onion, broke into rings
6 slice tomato
6 romaine lettuce leaves
Prepare a med.- hot fire in a charcoal grill or preheat a gas grill to around 300 degrees.
To make the Red Wine sauce, you need a medium fire proof sauce pan with lid. Place the tomato paste, Cabernet Sauvignon, honey and ground mustard in the sauce pan, mix thoroughly and bring to a boil. Let simmer without the lid for about 10 minutes to evaporate the alcohol. The sauce should have a thick consistency. Remove from the grill, set aside and cover to prevent from drying out.
To make the beef patties mix the ground chuck, eggs, Worcestershire sauce, salt and pepper in a large bowl. Mix well without compressing the meat. Now form 6 patties in equal portions about the same size in diameter as the rolls . Press the center of the patty a little to help the cooking process.
When the grill temperature is right, brush the vegetable oil on the grill surface. Place the patties on the grill, cover and let cook about 5 – 6 minutes then flip only once for 5 – 7 minutes. Place the provolone cheese on the patties for the last couple of minutes of cooking. When the patties are done remove from the grill and cover to prevent them from drying out. Now place the split Kaiser rolls on the grill, cut side down, till they are lightly toasted.
To build the burger, lightly spread mayo on the cut side of the lower portion of the split roll, place a beef patty, 1 tablespoon of Red Wine sauce, 2 onion rings, a tomato slice, a lettuce leave, lightly spread mayo on the cut side of the top portion of the roll and place on top of the burger.
Makes 6 burgers.