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What ingredients make the best burgers to pair with wines; and which wines do you prefer to pair with burgers?
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Just use some good meat... like say half freshly ground chuck and half freshly ground sirloin -- salt, pepper, maybe a little mustard powder and garlic powder and a tiny splash of Worstchestire sauce. Melt a good sharp cheddar over the top...
Pair with a CA Cab. ANY burger though? LEAN, trimmed leg of lamb, ground and made into patties with just some smashed garlic or galric powder, rosemary, mint, and freshly ground pepper. Grilled to medium rare and topped with a fresh chevre and grilled red onions. Works with any well structured Spanish red. Also with northern Rhones. "What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
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Thanks for the reply.
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Add some liquid to the meat. The burgers will come out juicier. I add some chicken broth.
Just one more sip. |
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Redfish restaurant on HHI mixes a touch of Wagyu (don't think it's Kobe) w/foie gras and black truffles for a $28 hamburger that is completely off the charts good. Not that you'd find those ingredients at your local Kroger, but just in case you're in the mood for something special! Oh, at 8-10 oz., it's too rich for one person to eat.
Goes great w/a big syrah, too! "Actually, it only takes one drink to get me loaded. Trouble is, I can't remember if it's the thirteenth or fourteenth." -- George Burns |
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Sounds decadent
 A burger can take on so many flavors and go from your moms burger to gourmet with a little thought.
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While watching the Food channel last night, I thought of a buger to try. A pork burger glazed in melted pepper jelly on a french bread bun with a sage infused mayo. How does that sound?
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I think Lynch Bages is the perfect burger wine.
__________________________ __________________________ "What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the red wine of Shiraz into urine?" -Isak Dinesen |
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Wagyu is the American version of the famed Japanese Kobe beef. It is the same breed of animal, just not raised and treated like its done in Japan. There are three lavels of Wagyu, the "low level, the "gold standard", and "mishima"...then there is the true Japanese Kobe that MUST come from Kobe to be truely labeled "Kobe beef". Wagyu is very good, not that much of a difference between the gold standard and mishima. Now when you talk about true Kobe, that is a different story. It is absolutely amazing ! I have had it cooked like a steak and served in every various sushi means possible, the best being either served as sashimi or nigiri raw. The taste, mouthfeel and texture are something I would recommend every beef lover try at least once in your life, if given the opportunity. But make SURE it is real Japanese Kobe (it will probably run you between $10-$15/ounce retail/restaurant). Sorry to hijack the thread. This message has been edited. Last edited by: inky, "You throw a rock, I'm going to throw a concrete block back" |
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winetarelli nailed my favorites almost to a T. I just substitute a little dijon for mustard powder and use real minced garlic.
My favourite burger is a lamb burger topped with Pancetta - here's the recipe: Spring Lamb Patties with Pancetta. 1.5kg lean minced lamb 1 bunch parsley, finely chopped 2 cloves garlic, finely chopped salt and pepper 12 thin slices pancetta Scotts mint jelly (optional) Mix the lamb with the parsley, garlic, salt and pepper. Form into patties. After one side is grilled top each pattie with a slice of pancetta. Grill to medium rare. If you like mint jelly, Scotts make a good one with real bits of mint. I had these burgers recently with Portugese Rolls and an Aussie Shiraz and it turned out pretty well. |
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To what consistency? Do you run into issues of it separating? ____________________ An intelligent man is sometimes forced to be drunk to spend time with his fools. - Hemingway |
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No, I don't add that much. It's not mush.
Just one more sip. |
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Now I want burgers and wine for dinner. Damn.
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1-2 tbs. max per pound for me. I find this works particularly well with hamburger with low fat content. PH |
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 Holy cow, Lorrie, that does sound tasty...  |
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What about a jammy Zin for the sweetness and the heat of the pepper jelly glaze.
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I love a bacon cheeseburger with a good cab....
Romeo and Juliet are together in eternity.... |
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i think a 61 cheval blanc in a styrofoam cup would be the perfect pairing.
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We used to do an inside out bacon cheeseburger for fun. Basically stuff a patty with cheese and bacon and then onto the grill. Always came out tasty and juicy. ____________________ An intelligent man is sometimes forced to be drunk to spend time with his fools. - Hemingway |
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I came up with these and put them on my website last week. They turned out incredible and went great with a Rioja! I also love to do Zin's with burgers and it would work here as well.
Sirloin and Lamb Burgers Ingredients: * 1 lb ground lamb * 1 lb ground sirloin * 1 cup chopped red onion * 2 Tablespoons chopped seranno pepper * 1 cup chopped green pepper * 1 tablespoon dried rosemary * 1 teaspoon dried savory * 1/2 cup Port wine * 2 tablespoons soy sauce * 1 tablespoon Worcestershire’s sauce * 1 tablespoon hot sauce * olive oil * salt/pepper * Pam (or other spray) * Type of bread or roll for bun as you desire. I recommend lightly grill-toasted, sliced Ciabatta. 1. Pre-heat grill or grill pan. Wipe with olive oil to help prevent sticking. In a 9″ saute pan, heat 2 Tbsp olive oil over medium heat. Sprinkle onion and peppers with salt/pepper and add to pan. Cook 5 minutes or until onions are tender. 2. Add Port wine to pan. Wait 5 minutes allowing port to reduce, then add soy, Worcestershire’s, and hot sauces. Stir and let reduce until the mixture coats a spoon. 3. Pour mixture into a bowl and place in fridge for 10 minutes to let cool. During this time, it is important to let the ground meats sit at room temperature to ensure even cooking. 4. Place ground meats into a large mixing bowl and add the reduction mixture as well as dried rosemary and savory. Mix thoroughly with hands until all ingredients are evenly distributed. 5. Begin forming the burgers by taking 1/3 lb of the meat mixture (roughly 1 handful) into a ball in your hands and slowly pressing it while working the edges into a circle. Be sure to use medium pressure and even slap the burgers on each side to help remove the air. It’s good to wet your hands between each burger to prevent sticking. Place patties (your goal is about 1″ thick) onto a large plate covered with Pam or other non-stick cooking spray. 6. Place burgers onto grill with Pam side down over medium heat. Let rest for 5 minutes with the cover closed, then flip and wait another 4 minutes for medium, or 6 minutes for well done. 7. Serve with desired toppings (lettuce, tomato, feta cheese, olives, mayo…if you’re like me you like it all!). Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever. - Aristophanes foodandwineblog.com |
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LOL! Don't forget the onion rings!*********** You never see crazy people walking the streets, screaming about atheism, do you? |
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mmm...onion rings!!!! so good!!! thanks for the great tips...and I never knew that about the chicken broth and juiciness.
yum! |
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Sarbuze, sauteeing and reducing the veggies is a great idea to infuse a little more flavour and soften the texture before grilling in the burger. I do this all the time but somehow never thought of doing that for a burger - I'm going to try that next time.
Nice Sideways blast g and mnee. |
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