Garlic Cabernet Bunless Burgers with Roasted Beefsteak Tomatoes

I’ve got you your attention right?

These burgers don’t need much said, except that they are perfect.

Garlic Cabernet Burgers with Roasted Beefsteak Tomatoes     serves 2

adapted from Confections of a Foodie Bride

  • 1 1lb lean ground beef
  • 1 tablespoon minced garlic
  • salt and pepper, to taste
  • Worcestershire sauce
  • 2 cups of Cabernet (or your red wine of choice)
  • 2 tablespoons sugar
  • 1 large beefsteak tomato cut into thick round slices
  • 1 tablespoon olive oil
  • sliced onion, for serving

Heat you grill to medium-high. {We made these in a pan as we are grill-less at the moment, those directions are included as well.}

If you do not have a grill and are using the pan method, pre-heat your oven to 425 degrees F to prepare for roasting the tomatoes.

In a small sauce pan combine sugar and Cabernet on medium heat. Let reduce for 20-30 minutes, then let cool for 10.

Once oven is pre-heated  place the tomatoes on a baking sheet covered in tin foil. Rub them on both sides with the olive oil and salt and pepper to taste. Roast in the oven for 10-15 minutes depending on how “cooked” you like tomatoes. *If you are using a grill you will put them on the grill at the same time as the burgers.

Combine beef, garlic, a few drops of Worcestershire sauce, salt, and pepper in a large bowl with your hands. Once Cabernet reduction has cooled mix 1/4 cup of it into the meat. It will be a little wet, don’t worry. Set the extra reduction to the side.

Form 2 large burgers with your hands.

Grill: Put burgers and tomatoes on the grill and cooked to your preferred heat. As a suggestion 3-4 minutes on each side will give you a barely pink medium depending on the heat of your grill.

Pan: Grill: (Your tomatoes should be in the oven roasting) Heat a pan to medium high heat. Place burgers in the pan and cook to your preferred heat. As a suggestion 3-4 minutes on each side will give you a barely pink medium. I used a spatula to press down on the burgers lightly a couple of times to release some fat and lubricate the pan.

To serve, top the burger with a few slices of fresh onion and a roasted tomato. Drizzle with the reserved Cabernet reduction sauce.



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::: keelymarie :::



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