Cabernet Gorgonzola Burgers

For those of you who have been hanging out with the Home Front crowd for a while, you know we love a good burger. And we often love a simple one, just thrown on the grill and served up with a toasted bun and plenty of fixings to customize as you like it.

But occasionally we want to feel grown up-ish and dress it up a bit.

So instead of the normal summer barbecue fare, think of a smoky grill, a rich deep red wine, rich spices, Ciabatta buns, and a touch of melted Gorgonzola cheese.

Did you hear the voice in your head deepen and go smoky and mellow as you read those words?

You should have.

Because these Cabernet infused beauties topped with fresh slices of tomato and arugula and melted toasty Gorgonzola cheese are just for grown ups.

Serve up with a glass of the same Cabernet you make them with and some salted Parmesan smashed potatoes and savor the moment.

Because sometimes, adulting is good.

Cabernet Gorgonzola Burgers

Serves 4.

What You’ll Need:

For the burgers:

  • 1/2 750-ml bottle Cabernet Sauvignon
  • 1/4 cup minced shallots
  • 9 tbsp unsalted butter, room temperature
  • 2 tsp brown sugar
  • 1 tbsp minced fresh rosemary
  • 1 1/2 lbs lean ground beef
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • vegetable oil
  • 1 cup crumbled Gorgonzola cheese
  • 4 toasted hamburger buns
  • 8 large tomato slices
  • 2 cups arugula

How to Make Them:

1. Boil the wine and shallots in a medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tbsp butter and brown sugar and whisk until the butter melts and sugar dissolves. Remove from heat and mix remaining 8 tbsp butter and rosemary in a small bowl. Set aside.

2. Heat grill to 450F or medium-high. Mix the beef with salt, pepper, and 1/4 cup wine-shallot mixture. Form meat into four 5-inch rounds.

3. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium rare. Sprinkle with Gorgonzola on the final turn and grill until the Gorgonzola melts slightly.

4. Spread hamburger buns with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.

Stick around, we’ll talk smashed potatoes tomorrow. Those babies deserve their own entry.

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