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Best ever burgers… with a red wine glaze
As soon as the weather gets warm, I want to barbecue. I’ve already posted a recipe for inside out cheeseburgers, which are always a favourite, but these are equally good. This recipe will make burgers that are super tasty because they stay moist. I always add grated onions to my burger mix. As the onions cook, they help to make the burgers really juicy and add an extra layer of flavour.
Talking about extra layers of flavour… a red wine glaze! Reducing some red wine and brushing it over the burgers as they cook is amazing. The glaze caramelizes, the burgers become even juicier and the smell is incredible! An amazing idea that came originally from Jamie Purviance’s in his Complete Barbecue book.
This recipe makes 4 LARGE burgers. I served it with a charred pepper and tomato salsa and it was more than enough. If you’re making other sides like chips or wedges to go with it (like my barbecued sweet potato fries) then I’d recommend using less mince and making smaller burgers. Or make it into 6 burgers and have some friends over!
Barbecue tip – Normally, I would keep the barbecue lid on the whole time the burgers are cooking, only removing it once to turn the burgers. You can’t do that here as you need to keep glazing, but make sure you keep the lid on between glazes. Finally, don’t flip them more than you have to – once or twice only!
Ingredients (makes 4 burgers)
– 500ml red wine (I used rioja but then again, I do live in Spain!)
– 1 tablespoon sugar
– 500g minced beef
– 1 small onion
– 2 cloves garlic
– salt and pepper
– 1 tablespoon of Worchestershire sauce
– 4 thick slices mature cheddar cheese
– 4 burger buns
– 50g butter, softened
– 1 tablespoon chopped rosemary leaves
Method
1. Place a small saucepan on a medium heat. Mix together the wine and sugar and reduce to a quarter of the volume. This should take about half an hour.
2. Heat the barbecue. Make sure it is nice and hot!
3. Either grate the onion and garlic, or pulse in a food processor until in small pieces. Combine with the mince, Worcestershire sauce, salt and pepper. Mix well with your hands and shape into four burger patties.
4. Barbecue the burgers for 6 minutes on one side. Every two minutes, brush with the glaze. After 6 minutes, turn over and cook for a further 4 minutes, glazing as before. Remember to keep the lid on between turning/glazing.
5. Mix the rosemary in with the butter and spread over the burger buns. Toast the buns (butter side down) for about 3 minutes.
6. Add cheese to burgers and cook for one more minute until it melts. Check that they are cooked through, or to your liking. These timings should give medium burgers. Serve the burgers on the toasted buns and enjoy!
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