Cabernet Butter Burgers with Lime Zest Kettle Chips
We don't prepare many red meat dishes in our house and we always substitute ground turkey for hamburger with one exception...this burger recipe. This decedent dish is guaranteed to get rave reviews. I love to make this for close friends who I know won't judge me ;)
Cabernet Butter Burgers
4 Individual Ciabatta rolls
1 Bottle Cabernet
1/4 Cup chopped shallots
1 Tablespoon minced fresh Rosemary
2 Tablespoons brown sugar
1 1/2 Pounds 80/20 ground chuck
8 Tablespoons of unsalted butter softened
11/2 Cups shredded sharp white cheddar cheese
4 Large slices of vine ripe tomato
2 Cups arugula
Place wine and shallots in a sauce pan and reduce by half ( about 20 minutes). Add 2 tablespoons brown sugar and 1 tablespoon unsalted butter. Stir until butter is melted and sugar has dissolved. Let the mixture come to room temperature. Pour half the wine sauce into your beef, saving the remaining sauce for grilling. Using your hands, mix well. Place in a bowl and cover. Place remaining sauce and burgers in your refrigerator to set-up overnight.
Divide beef into four equal burgers and make square patties, the same shape of the Ciabatta rolls. Use you thumb to create a dent in the middle of the burger (this keeps your burgers from forming into a ball when grilling). Season with salt and pepper.
Slice rolls in half. Use your fingers to hollow-out the bread from each roll, creating a shell. Mix the Rosemary and remaining butter. Using the back of the spoon spread butter mixture on the scooped out side of both the top and bottom portion of the Ciabatta rolls. Place rolls on a foil lined cookie sheet, butter side up. Broil rolls until toasted and crispy. Set rolls aside and let come to room temperature. Slice tomato and sprinkle tomato and arugula with salt and pepper
Spray grill with cooking spray. Heat grill to medium high heat ( about 425-450 degrees). Place burgers on hot grill and use a kitchen spoon to add a spoonful of wine mixture for each burger. Grill with the lid closed for 4 minutes (without moving) then gently flip the burger. Cover each burger with more wine mixture and grill, lid closed, for an additional 3 minutes. Place cheese on burgers and grill an additional minute or until cheese melts (about one minute).
Place tomato and arugula on bottom of bun, place burger on bun and add the top bun. Quickly cover the burgers with foil ( this will warm and soften the bun) allowing the meat to rest. Let rest for 3 minutes and serve with Lime Zest Kettle Chips ( recipe below).
Lime Zest Kettle Chips
1 Bag favorite plain kettle chips
Franks Hot Sauce
Zest of 2 limes
Preheat oven to 350. Line a cookie sheet with foil and place the kettle chips on the tray. Sprinkle the chips with Frank's hot sauce (depending on how hot you like it) and bake for 7-10 minutes (just enough to warm the chips). Remove the chips from the oven and add the zest of 2 limes. Mix and serve.
Makes 4 servings
Cooks Note: The chips are great as a stand alone appetizer. Sprinkle with crumbled blue cheese before placing in the oven and bake until cheese gets gooey, then sprinkle with lime zest and serve.
Cabernet Butter Burgers
4 Individual Ciabatta rolls
1 Bottle Cabernet
1/4 Cup chopped shallots
1 Tablespoon minced fresh Rosemary
2 Tablespoons brown sugar
1 1/2 Pounds 80/20 ground chuck
8 Tablespoons of unsalted butter softened
11/2 Cups shredded sharp white cheddar cheese
4 Large slices of vine ripe tomato
2 Cups arugula
Place wine and shallots in a sauce pan and reduce by half ( about 20 minutes). Add 2 tablespoons brown sugar and 1 tablespoon unsalted butter. Stir until butter is melted and sugar has dissolved. Let the mixture come to room temperature. Pour half the wine sauce into your beef, saving the remaining sauce for grilling. Using your hands, mix well. Place in a bowl and cover. Place remaining sauce and burgers in your refrigerator to set-up overnight.
Divide beef into four equal burgers and make square patties, the same shape of the Ciabatta rolls. Use you thumb to create a dent in the middle of the burger (this keeps your burgers from forming into a ball when grilling). Season with salt and pepper.
Slice rolls in half. Use your fingers to hollow-out the bread from each roll, creating a shell. Mix the Rosemary and remaining butter. Using the back of the spoon spread butter mixture on the scooped out side of both the top and bottom portion of the Ciabatta rolls. Place rolls on a foil lined cookie sheet, butter side up. Broil rolls until toasted and crispy. Set rolls aside and let come to room temperature. Slice tomato and sprinkle tomato and arugula with salt and pepper
Spray grill with cooking spray. Heat grill to medium high heat ( about 425-450 degrees). Place burgers on hot grill and use a kitchen spoon to add a spoonful of wine mixture for each burger. Grill with the lid closed for 4 minutes (without moving) then gently flip the burger. Cover each burger with more wine mixture and grill, lid closed, for an additional 3 minutes. Place cheese on burgers and grill an additional minute or until cheese melts (about one minute).
Place tomato and arugula on bottom of bun, place burger on bun and add the top bun. Quickly cover the burgers with foil ( this will warm and soften the bun) allowing the meat to rest. Let rest for 3 minutes and serve with Lime Zest Kettle Chips ( recipe below).
Lime Zest Kettle Chips
1 Bag favorite plain kettle chips
Franks Hot Sauce
Zest of 2 limes
Preheat oven to 350. Line a cookie sheet with foil and place the kettle chips on the tray. Sprinkle the chips with Frank's hot sauce (depending on how hot you like it) and bake for 7-10 minutes (just enough to warm the chips). Remove the chips from the oven and add the zest of 2 limes. Mix and serve.
Makes 4 servings
Cooks Note: The chips are great as a stand alone appetizer. Sprinkle with crumbled blue cheese before placing in the oven and bake until cheese gets gooey, then sprinkle with lime zest and serve.
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