Best Zinfandel Burgers Recipes

LAURA'S STUFFED BURGERS WITH ZINFANDEL SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix together the ground beef, onion soup mix, 1 cup minced red onion, Worcestershire sauce, garlic, and Dijon mustard with your hands. Shape the mixture into 4 patties of equal size. Place about half of the fontina cheese and bacon bits in the center of 2 of the patties; top with the other 2 patties and press edges of the patties to seal the cheese and bacon inside.
• Heat the olive oil in a large skillet over medium-high heat. Cook 1 cup red onion in the hot oil until translucent, about 5 minutes. Add the mushrooms and garlic to the onions; cook and stir until the mushrooms are softened, about 5 minutes. Pour the beef broth and Zinfandel into the skillet and bring to a simmer; allow to cook until the liquid reduces by about half.
• Cook burgers on the preheated grill to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top the burgers with equal amounts of the Gorgonzola cheese; cook until the Gorgonzola begins to melt, about 1 minute more. Place the burgers on the Kaiser rolls and top with the Zinfandel reduction sauce to serve.

ZINFANDEL BURGERS

Steps:

• Prepare grill for cooking.
• In a medium bowl combine the following: hamburger, Zinfandel, minced basil, minced onion, bread crumbs, sundried tomatoes, and garlic salt.
• Divide the hamburger into 6 portions and shape into round patties.
• Spray the grill with canola oil.
• Toss the basil sprigs onto the coals.
• Grill hamburger patties until done (5 to 8 minutes approximately on each side).
• During the last minute of cooking top each hamburger with a slice of cheese.
• Mix mayonnaise and basil pesto and spread some of this mixture onto each of the toasted hamburger buns.
• Assemble lettuce, hamburger, tomato slice and onion slices onto each bun.