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, sometimes it is nice to splurge on ingredients and do something like a Cabernet burger.
slightly adapted from Kylee Cooks
2 cups cabernet sauvignon
1 tablespoon brown sugar
1/4 cup unsalted butter (1/2 stick), softened
1 tablespoon fresh rosemary leaves, minced
1-1/2 pounds ground turkey
1/4 cup Cabernet glaze (above)
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 slices white cheddar cheese
8 slices tomato, 1/2 inch thick
2 cups spinach
1) In a heavy saucepan over medium heat, combine the wine and brown sugar. Cook until reduced to 1/2 cup, 25 to 30 minutes. Set aside to cool.
2) In a small bowl, mix the butter and rosemary.
3) Warm up the grill (450-550 degrees). Combine the meat and seasonings into four patties of equal size and thickness.
4) Grill the patties over direct high heat, brushing with glaze for every 2 minutes. During the last minute of cooking, place a slice of cheese on each patty to melt.
5) Lower the temperature of the grill to medium heat. Brush tomato slices with oil, season with salt and pepper and grill until soft (2-4 minutes). Spread the buns with the rosemary butter and grill until lightly toasted. Build each burger with spinach, a patty, and tomato.
These burgers ended up being the type that cause juices to flow down your arms while you're eating them. The wine made them very moist and juicy. The grilled tomatoes made what is usually a common boring topping a little more delicious with char flavor. My grocery store didn't have focaccia, so I just used regular buns, but I could see the focaccia taking this to another level. I'm glad we had a chance to try these burgers, and enjoying them with the remaining bottle of wine was an added bonus.