Summer is almost upon us and so we turn to burgers – well, some of us love them all year around but somehow a BBQ without a great summer burger, is well… unimaginable. The recipe came from Chris a man with more than a wisp of the thespian in him, (think a Midsummer Night’s Dream to The Lion, The Witch and the Wardrobe) and with a hint of TV (PC Lennox). In his spare time from learning lines and auditioning, Chris is a great cook and this is one of his simple favourites.
You can make 4 large burgers or 8 small burgers and you can make more batches depending on how many people you plan to feed – yes, we at WineWeaver are party creatures so just that little bit more is required.
Zinfandel is the perfect wine to go with grilled burgers. We recommend Cline, California Zinfandel 2009.
***Update*** 28May12 – take a look at our Wine recommendations for Burgers from our Sommelier’s Corner
450 g/15.87 oz. minced beef
1 medium onion red or white – finely chopped
2 cloves garlic finely chopped
1 egg beaten
1 red chilli finely chopped (if you like a bit of ‘fire’ in your life)
1 beef stock cube
1 tsp. Dijon mustard
1 tsp. cumin powder
1 tsp. tomato ketchup
1 tsp. Worcestershire sauce
1 tbsp. parsley finely chopped
1 tbsp. tarragon finely chopped
50 g/1.76 oz. breadcrumbs (1-2 Slices)
- Gently fry the chopped onions and garlic, without colouring, until softened. Leave to cool slightly.
- When cooled, mix the onions, garlic and other ingredients – except the breadcrumbs – in a large bowl.
- Add the breadcrumbs a little at a time until the mixture binds well, but is not too dry.
- Divide into eight/or four and form smaller or bigger burgers. Chill for an hour before cooking
Have fun and don’t forget the wine and the WineWeaver as a little aeration goes a long way to making it happen (for the wine at least)!
Send us your photos and enjoy the burgers with some summer salads- watch the website for more dishes and fun ideas from the team at WineWeaver.