18 July, 2016
We are in mid-summer grilling season, here in Michigan. By this time, the hubby has mastered a perfectly cooked burger, a beautiful medium cooked steak and chicken that isn’t too, too dry! Needless to say, we are happy eaters here:)
Since the typical grill fare can become quite monotonous, I am always on the lookout for new recipes. I came across a recipe for Cabernet-Balsamic Burgers with Grilled Mushrooms and Onions by Cooking Light and thought this would make a wonderful summer dish! I did make one big change though. Instead of using a Cabernet, I used a Melbec wine. I am waaaaay more partial to Melbecs and Merlot, so switched it out. Feel free to use what ever red wine you like.
This recipe starts off with sautéing sliced red onions and thyme in olive oil. This step is going to take at least 15 minutes, as you want the onions to be fairly tender. You will then add the red wine and balsamic to the onions and cook until almost all the liquid is absorbed. When complete, remove the onions from the pan. I wiped the pan clean and started the mushrooms in the same pan. The mushrooms are just sautéed with a bit of olive oil and salt for about 8 minutes or so.
Now for the burger patties! Take about 3/4 of the onion mixture and chop it up. Add it to your ground sirloin and mix. Sprinkle patties with salt and grill those babies up.
While the burgers are cooking, combine blue cheese, mayo and garlic and stir well. spread the aioli on the buns. Place a couple of leaves of arugula on the bottom bun, then top with your burger patty. Scoop some mushrooms and left over onion mixture onto of the burger.
Flavor explosion! That burger patty was SO moist. I’m sure a lot of it had to do with my husband cooking it pretty much perfectly (over a charcoal grill…cause lets get real, burgers taste better when cooked over charcoal). Putting the onion mixture into the sirloin is genius, really. You can taste the Melbec and balsamic so perfectly and it marries so well with the char of the meat. Melbec is a full, flavorful wine, and boy did that come through! The mushrooms add a rustic-ness while the extra onions add a slight crunch while reinforcing the Melbec/balsamic taste profile. The arugula adds a fresh, peppery note. I opted out of using the blue cheese in the aioli (just went with the mayo and garlic) only because it’s not my fav. I would have added it, but my hubby really doesn’t like it, so I skipped it. But I’m sure it would be absolutely wonderful with the cheese added. I know it was wonderful without it too.
For the full recipe, follow the link: http://www.myrecipes.com/recipe/cabernet-balsamic-burgers