Cabernet burgers

Followed the recipe for Cabernet burgers in one of my Weber books. Basically made a glaze of cabernet and brown sugar by reducing it. Cooled and added to meat. Decided to go w/ some brie, grilled onions and arugala on top.

Maaaaaarrrrvelous! Are those fries on the side?

Thank you, and yep!

Looking really good lafours. I own all the Weber's myself. Don't know how I missed that one. I'll have to rectify that real soon. Thanks for sharing.

Jim

That looks great. Which Weber book is it? I have a few and might need to look that up.

Looks Awesome Lafours!!! Can you post up the recipe.. I'd love to try that tonight..

Thanks all!

This recipe was in Weber's Way to Grill, Cabernet Burgers with Rosemary Foccacia.

Thanks Ijust printed it!!!

Lafours,

looks awesome, how did they taste? did the Cabernet reduction add a lot of favor?

Oh WOW!!! I just had a sudden urge for a burger and then realized it would be disappointing after seeing this.

Very, very nice!

Looking really fancy, Lafours! I bet they tasted excellent as well.

Oh - and welcome to the board!

Wow, that is one tasty looking burger. I love fancy and unusual toppings on a good burger. It takes the mundane out of a grilled burger. Lovin' the looks of this one! I too shall have to get that book...

Hey guys,

The cab reduction definitely added flavor and moisture to the burger. The brie, which was oozing everywhere, was what probably made the burger. Only thing missing was bacon!

I guess I was supposed to glaze the burger w/ some of the reduction while it was on the grill. Thinking that would've been good, but totally missed that detail and just added all the reduction to the ground beef mix. Didn't hurt them.

The reduction definitely helped keep it moist. I made it last night on a chabata roll with Rosemary butter, grilled tomato’s and bacon.
My wife was so impressed..

wow! That looks great, nice work and thanks for sharing