RECIPES: Recipe Details

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Cab-Carmelized Videlia Burgers

I came up with this trying to come up with a killer burger dish for the wine club. I love this Cabernet-Videlia mixture and will use any leftovers for roast beef sandwiches, on grilled bread for an appetizer or even a great pizza topping.


3 large Videlia Onions sliced 1/4 inch, reserve 1/2 cup fine dice
1/2 stick butter
1/4 tsp salt
3 cups Sutter Home Cabernet Sauvignon
1 1/2 lb Beef (round)
2 1/2 lb Beef (chuck)
3/4 cup Italian bread crumbs
1/2 tsp salt plus extra for seasoning
1/2 tsp fresh ground black pepper plus extra for seasoning
1 large egg
Italian rosemary Foccacia Bread for 8 burgers
Olive oil
red leaf lettuce
fresh oregano - sliced in chifonade
fresh tomato
Fontina Cheese Sliced


1. Peel and slice onions 2. Melt butter in pan medium heat, add onions and sprinkle with 1/4 tsp salt. 3. Cook until deep brown (20-30 minutes) 4. Lower heat to Medium low and add 2 1/2 cups Cabernet Sauvignon to the onions, deglazing the pan and cook until almost all the liquid is gone. (keep warm) 5. While the onions are cooking, grind beef (round and chuck) to 85% lean 6. Add 1/2 cup Cabernet Sauvignon to the bread crumbs, 1/2 tsp salt, 1/2 tsp fresh ground black pepper 7. add 1 beaten large egg with bread crumb mixture and diced onions to ground beef and mix 8. form into 8 patties and season with salt and fresh ground black pepper and chill umtil ready to grill. I like to let my patties rest for at least 1/2 hour. 9. When the onions are ready, oil the grill and start grilling the burgers starting on high heat to sear. Finish on medium until desired doneness melting cheese last couple of minutes. I like just a touch of red, about 10 minutes. 10. Brush bread with olive oil and grill until toasted. 11. Start with a piece of grilled bread, add lettuce, tomato, burger, onion mixture, sprinkle with fresh oregano and top with piece of grilled bread. Enjoy!