RECIPES: Recipe Details

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Summer Sangria Burger

Ingredients 

Patties:
2 pounds of Black Angus beef
1/4 cup Sangria (2 tablespoons reserved for brushing)
1 tablespoon fresh chopped Cilantro
1 teaspoon minced garlic
1 teaspoon spicy brown mustard
1 teaspoon ground black peppercorn
1 teaspoon kosher salt
1 teaspoon chipotle spice
1 teaspoon Worcestershire sauce
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon brown sugar

Sauce:
1 cup Mayonnaise
3 tablespoons spicy brown mustard
1 tablespoon horseradish sauce
2 teaspoons parsley
1 teaspoon cilantro
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce
Dash of lemon juice
Dash of Sangria

Salad:
1 cup tomatoes, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup green onion, diced
1 cup Sangria
1 teaspoon parsley
1 teaspoon kosher salt
1 teaspoon minced garlic

Vegetable oil, for brushing the grill rack
1 Ciabatta loaf, sliced into 6 equal parts and halved for buns
Garlic Butter mixture
6 large leaves of Romaine lettuce
6 medium slices of mozzarella cheese

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the sauce, combine all of the ingredients in a bowl. Cover and set aside.

To make the salad, combine the ingredients in a bowl. Cover and set aside.

To make the patties, combine all spices, except the Sangria, with the hamburger and mix well. Add the Sangria and mix well.

Brush the grill rack with vegetable oil when grill is ready. Place the patties on the rack, cover, and cook about 8 minutes, or until brown on bottom. Turn the patties and brush top with Sangria. Cover and cook 8 minutes longer or until done.

During the last 2 minutes of cooking, place buns on outer edge of the grill and lightly brush with garlic butter mixture.

During the last minute, top burgers with mozzarella slices. Replace cover and cook.

To assemble the burgers, spread an ample amount of sauce on the cut sides of the bread. On each bottom, place leaf of lettuce, a patty, and salad. Add the roll tops and serve.

Comments 

This recipe reminds me of a summer day sitting on the porch swing at my parents 200 acre farm. The wild flowers surrounding their old farm house is just the variation of color I used in the summer salad. The taste of Sangria and the sweet scent in the air make this recipe a summer favorite.