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.
YUM!
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::: keelymarie :::
This sounds awesome. Roasted tomatoes really push it over the top!