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.
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...
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.