Beefy Wine Burger
The taste of wine with beef.
Ingredients:
Burger Patties:
2 pounds fresh all natural ground beef chuck
1/2 cup Sutter Home White Merlot wine
2 Tablespoons Wyler’s beef instant bouillon granules
1/2 package McCormick Grill Mates Brown Sugar Bourbon Naturally Flavored Marinade dry mix
1 teaspoon garlic powder
1 Tablespoon dry parsley flakes
1 teaspoon onion powder
1 Tablespoon cocoa powder
1 Tablespoon extra virgin olive oil
1 Tablespoon honey mustard
1/4 cup grated parmesan cheese
Butter Wine Basting Sauce:
2 Tablespoons butter
1/4 cup Sutter Home White Merlot wine
1/2 cup light brown sugar
1 Tablespoon worcestershire sauce
1/2 teaspoon rum extract
1 teaspoon light agave nectar
1/2 teaspoon beef bouillon granules
1/2 package McCormick Grill Mates Brown Bourbon Marinade dry mix
Onion Toppers:
foil
Cooking spray
2 medium onions
2 beef bouillon cubes
4 Tablespoons butter, divided
4 Tablespoons worcestershire sauce, divided
1 teaspoon garlic powder
1 teaspoon dry parsley
Additional Ingedients:
6 King’s Hawaiian Sandwich Buns
6 slices smoked provolone cheese
6 teaspoons honey mustard
Instructions:
Burger Patties:
Mix all dry and wet ingredients until well mixed.
Refrigerate patties for 45 minutes.
Take patties out for 10 minutes before grilling.
Grill on charcoal grill at 375-400 for 45 minutes to 1 hour.
Butter Wine Basting Sauce:
Combine all ingredients in small sauce pan.
Place on grill at lower heat.
Bring to a low boil, stirring frequently.
Bast burgers as they cook, coating each side as they are turned.
Onion Toppers:
Spray two 12-14 inch pieces of foil with cooking spray.
Cut ends off of each onion and remove outer skins.
Make 6 diagonal cuts across each onion from flat top end, not cutting all the way down to the bottom.
Scoop out center of each onion.
Place each onion on a piece of foil.
Place one bouillon cube in the center of each onion.
Frost each onion with 2 Tablespoons of butter.
Pour 2 Tablespoons of worcestershire sauce over each onion.
Sprinkle each onion with 1/2 of the garlic powder and then parsley.
Wrap each foiled onion into a package and place on the grill. Cook until tender and transparent (30-45 minutes).
Lightly toast buns on the grill.
When burgers are done, remove from grill and let rest for 10 minutes.
Top bottom bun with 1 teaspoon honey mustard.
Place burger on top, provolone cheese, then slices of onion toppers and top bun. Enjoy.