This recipe is guaranteed to make your holiday weekend BBQ a smash!
INGREDIENTS
- 2 lb. (907 g) ground beef
- 1 large, sweet onion, sliced thin
- Salt and pepper to taste
- ¼ to ½ cup (59 to 118 ml) red wine, we used Gnarly Head Cabernet Sauvignon
- ¼ cup (56 g) crumbled blue cheese
- 4 to 8 slices bacon, cooked crisp
- 8 honey glazed donuts
- Arugula for dressing
- 1 cup (237 ml) red wine, we used Gnarly Head Cabernet Sauvignon
METHOD
- It is best to keep the meat as cold as possible when making any kind of burger. Break the meat up and roll it into 4 oz. (113 g) balls. Refrigerate until you are ready to cook.
- Slice the onions as thin as possible, you want them see-through if you can. Try using a mandolin for uniform slices. Then place in a bowl and sprinkle with salt, using your hands to work the salt all the way through. Allow the onions to sit for at least 20 minutes to remove as much moisture as you can from them, then wring them out before transferring to a new bowl. This will also allow your meat to rest and get nice and cold before cooking.
- While waiting for your onions and chilling the meat, pour 1 cup of your red wine into a saucepan and bring it to a rapid simmer over medium-low heat until it reduces. It should thicken and when it coats the back of a spoon, it’s ready. Set aside.
- Before turning on your barbecue, replace the cooking grids with a cast iron griddle. Preheat all burners on the barbecue to +500°F (+260°C).
- While the barbecue is preheating, place the bacon onto the griddle. You want to render the fat out before it sears, to provide some delicious fat for your burgers. Once crisp on both sides, move the bacon to the warming rack of your barbecue or drain on a paper towel.
- Place the meatballs onto the griddle, season to taste with salt and pepper, then top with a handful of onions. Use a spatula to press down so that they flatten as thin as you can get them. Pull the edges so that they are even thinner than the main body of the burger. Season the onions a little too.
- After the patty has caramelized on the griddle, lift the meat carefully. Splash some red wine down and flip the patty, onion side down to continue cooking for another 2 to 3 minutes, top half of the patties with the blue cheese and cover with a heat-safe bowl or lid.
- While the burgers are finishing, place the donuts onto the cooking grids to get warm and gain some sear marks.
- Place the cheese patty onto a donut, top with a plain patty, then the pork belly, and arugula, finishing with another grilled donut for the top bun.
- Serve the burgers with fries, a salad, and a big glass of Cabernet Sauvignon.
These Wine & Dine Smash Burgers are a recipe that features Cabernet IN the actual burger itself. What more could you ask for? What is your favourite way to incorporate wine into your barbecued and grilled meals?
Thanks to our friends at Napoleon for the recipe!
