Cabernet Burgers Food
NAPA VALLEY CABERNET BURGERS
Provided by James McNair
Categories Beef Ground Beef Red Wine Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
- Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
- Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
CABERNET BURGERS
This is the quickest and easiest way I've found to make juicy, yummy burgers. I actually make the wine glaze ahead of time and just keep it in the fridge, that way I can easily make one or two burgers without too much hassle! However, be careful in the amount you use: although the proportions in this recipe are fine, I found they don't scale down exactly, so use a bit less of the glaze if you're just making 1 or 2 burgers (i.e. don't just use one quarter or one half of what the recipe says). Taken from Weber's Way to Grill book.
Provided by CoCaShe
Categories < 60 Mins
Time 55m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine wine and brown sugar and simmer until reduced to about 1/2 - 3/4 cup (depends how potent you want the wine flavor), about 25-30 minutes. Let cool. This can be made ahead of time, or in a larger batch and stored in a bottle in the fridge.
- Combine the beef, glaze, salt and pepper and gently mix. The beef should take on a much deeper red shade from the wine.
- Shape into 4 patties, make sure to make an indent in the center with your thumb or the back of a teaspoon to compensate for the rising while cooking.
- Grill over direct high heat for about 8-10 minutes per side, turning only once. You can also brush them with some additional glaze while cooking.
Nutrition Facts : Calories 409.5, Fat 17, SaturatedFat 6.9, Cholesterol 110.6, Sodium 1276, Carbohydrate 6.6, Fiber 0.1, Sugar 3.4, Protein 34.1
BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Bison (buffalo) meat is very lean and is a healthier alternative to beef. The Cabernet onions nicely complement the burgers. From Bon Appetit, February 2009.
Provided by swissms
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes.
- Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. (Can be made 3 days ahead. Cool, cover, and chill.).
- Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
- Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions on top pf burgers, dividing equally. Cover with bun tops; press lightly.
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- Combine wine and shallots in a heavy medium saucepan, and bring to boil. Reduce to a low-medium boil and keep it going for 20-30 minutes, or until sauce is reduced to 2/3 cup worth. Add fresh rosemary, 1 TB butter, and brown sugar. Cook and whisk until sugar is dissolved. Remove from heat to cool a bit.
- Saute mushrooms, olive oil, and 2 tsp garlic until mushrooms are just tender. Drain and set aside.
- In small bowl, combine remaining butter with garlic. Melt the butter in microwave, and spread on split Ciabatta buns. Set aside.
- Mix fresh ground beef, salt, pepper, and half of the wine sauce. Form into six even burger patties. Grill burgers until desired doneness, basting generously with remaining wine sauce continually. Sprinkle tops of patties with blue cheese crumbles and keep warm until cheese melts.
CABERNET-BALSAMIC BURGERS & SAUTéED MUSHROOMS & ONIONS ...
Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion and thyme; cook 17 minutes or until golden and very tender, stirring …
From myrecipes.com
4.5/5 (16)Total Time 57 minsServings 6Calories 395 per serving
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4.5/5 (16)Total Time 57 minsServings 6Calories 395 per serving
- Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion and thyme; cook 17 minutes or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 teaspoon salt. Cook for 6 minutes or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
- Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 teaspoons oil to pan; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté for 8 minutes or until mushrooms brown and liquid mostly evaporates.
- Coarsely chop 1 cup onion mixture, and stir chopped onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 teaspoon salt. Place patties on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until done.
CABERNET BURGERS WITH ROSEMARY FOCACCIA | RED MEAT RECIPES ...
Email. In a heavy, non-reactive saucepan over medium heat on the stove, combine the wine and brown sugar. Cook until reduced to ½ cup, 20 to 25 minutes. Set aside to cool …
From weber.com
Servings 4Total Time 39 minsCategory Red Meat
From weber.com
Servings 4Total Time 39 minsCategory Red Meat
- In a heavy, non-reactive saucepan over medium heat on the stove, combine the wine and brown sugar. Cook until reduced to ½ cup, 20 to 25 minutes. Set aside to cool completely.
- Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the center of the patties to keep them from forming a dome as they cook. Refrigerate until ready to grill.
NAPA VALLEY CABERNET BURGERS RECIPE | BON APPéTIT
Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds.
From bonappetit.com
Servings 4
From bonappetit.com
Servings 4
- Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
- Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
- Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
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5/5 (1)Servings 8Cuisine North AmericanCategory Condiments, Food + Drink
From chefsouschef.com
5/5 (1)Servings 8Cuisine North AmericanCategory Condiments, Food + Drink
- No. 1 | In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent.
- No. 2 | Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.
- No. 3 | Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
- No. 4 | Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
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Cuisine AmericanTotal Time 13 hrs 45 minsCategory Main DishesCalories 1757 per serving
From pratesiliving.com
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- Method for Burgers:1. Heat the grill on high for 15 – 20 minutes. While grill is heating, form ground beef into 4” patties, about 1 ½” thick. Season them with salt and pepper, and place on the hot grill. Cook the patties on high heat for about 4-5minutes each side for medium rare, brushing them with melted butter frequently.
- 2. Top with cheese during the last minute of grilling and close the lid of the grill, allowing the cheese to melt fully.
- 3. Heat a non stick skillet over medium heat and add a little melted butter. Crack one egg in the skillet and cook to your desired doneness, set aside. Repeat this process for as many burgers that you would like to top with an egg.
- 4. With remaining melted butter brush the cut sides of your burger buns and place on the grill to toast. Gently slide fried eggs on top of burgers, then top with crispy onions. Once buns are toasted, apply bacon marmalade to the bottom bun. Then, slide on the burger, add lettuce and top bun. Serve with your choice of sauce.
VEGETARIAN CABERNET PORTABELLA BURGERS RECIPE FROM OH …
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5/5 (1)Total Time 50 minsCategory Main CourseCalories 1334 per serving
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- Combine the wine and shallots in a medium saucepan. Bring to a boil and cook for 15-20 minutes, until the mixture has reduced to about 1/2 cup. Whisk in the butter and sugar; remove from heat and season with salt and pepper to taste.
- Heat an indoor grill to high heat. Brush the grates with oil, then place the mushrooms on the grill gill-side down. Brush the tops of the mushrooms with the cabernet sauce. Cook for about 5 minutes, then flip the mushrooms over. Brush the gill-side with additional sauce and cook for 5 minutes more. Flip the mushrooms one more time and brush the tops with the rest of the sauce. Once the mushrooms are easily pierced with a fork (the time depends on the thickness of the mushrooms, but most will be done after 15 minutes on the grill), top them each with a slice of cheese and transfer the mushrooms to a plate.
- Brush the cut sides of the bread with oil and sprinkle with rosemary. Place the bread, cut-side down, onto the grill and cook until lightly toasted, about 3 minutes. Top the bottom halves of the bread with the mushrooms, tomatoes, and arugula. Cover with the top halves of the bread.
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There were 6 of us and if we were to rank Cabernet Steakhouse, we'd give it 5.5 out of 6 stars - our sever was not good. Also, for those who smoke cigars, Cabernet has a separate room - The Club at Cabernet - that allows cigar smoking, has an impressive selection of cigars for purchase, has cigar lockers for rent and has live music.
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5/5 (2.3K)Cuisine Steakhouse, Steak, SeafoodAccept Reservations YesLocation 5575 Windward Parkway Alpharetta, GA 30004
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Cabernet Franc is a very food friendly wine. Its high acidity, medium-bodied profile and herbaceous aromas make Cabernet Franc a perfect choice for many dishes. Steak, charcuterie, sausages, veal, and roasted chicken are just a few suggestions for this delicious grape. Characteristic savoury notes of green pepper in combination with red fruit make Cabernet …
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From cabernetsteakhouse.com
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Quality cab is as good a match with a burger as it is with a steak. By the way the Uitkyk came from our personal wine stocks but you can buy the 2010 vintage from Fareham Cellar for £10.99. The HIP Cabernet was a sample from Roberson and costs £16.95. If you found this post useful and were happy to get the advice for free perhaps you'd think ...
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From matchingfoodandwine.com
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From theclaypotbistro.com
From theclaypotbistro.com
11 GREAT RECIPES TO PAIR WITH CABERNET SAUVIGNON | …
Why it works: You can't go wrong with a grilled burger and Cabernet; it's already approaching perfection. But add a little funky blue cheese, and the Cab friendliness goes extreme. 1 of 12 View All. Advertisement. Advertisement. 2 of 12. Pin Share. Facebook Tweet Email Send Text Message. Rosemary Braised Lamb Shanks. Rosemary Braised Lamb Shanks. Credit: patrick. …
From allrecipes.com
From allrecipes.com
CABERNET BURGERS
Nothing better than burgers in the summer, right? Things in New Jersey got a little warm this last week, so I thought I'd participate in the Grilling swap hosted by Sarah at A Taste of Home Cooking. I love running across new versions of burgers. While sometimes there is nothing better than a regular cheeseburger, somet
From pinterest.com
From pinterest.com
CABERNET AND BURGER PAIRING | FAR NIENTE
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From farnientefamily.farniente.com
From farnientefamily.farniente.com
CABERNET STEAKHOUSE - ALPHARETTA, GA | OPENTABLE
Cabernet Steakhouse is a Classic New York Style Steakhouse with an abundance of seafood. We have white table-cloth service in a lavish setting. We offer 5 Private and semi-private dining areas for every type of function. We also have a cigar bar and patio where we feature live entertainment Wednesday through Saturday. Lunch is also available Monday - Friday where …
From opentable.ca
From opentable.ca
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