Napa Valley Cabernet Burgers Recipes

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.

Steps:

• Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
• Make the mayonnaise: combine the mayo and pesto in a small bowl; mix well; cover and chill until needed.
• Make the burgers: In a large mixing bowl, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil.
• Toss the moistened basil sprigs directly onto the fire.
• Place the patties on the rack, cover, and cook 5-7 minutes on each side for medium.
• During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
• During the last minute of cooking, top each patty with a cheese slice.
• To assemble: spread the mayonnaise over the cut sides of the rolls; on each bottom roll, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig.
• Add roll tops and serve.