Burgundy Burgers

  • 1 medium yellow onion, finely chopped

  • 1/2 stick (4 tablespoons) butter or margarine

  • 3 pounds lean freshly ground beef

  • 1 tablespoons Dijon mustard

  • 1 large clove garlic, minced

  • 1 teaspoon Worcestershire sauce

  • Generous dash hot pepper sauce, to taste

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup chopped fresh parsley

  • 1/2 cup dry red wine

Sauté the onion in the butter in a small skillet until onion is tender. Cool completely. 

Place the meat in a large bowl and gently toss in the onion-butter mixture, the mustard, garlic, Worcestershire sauce, pepper sauce, parsley and wine. Toss just until well mixed. 

Using a very gentle touch, form into 8 patties. 

Chill, covered, until ready to grill. 

Grill on pre-heated hot grill to desired doneness. Turn only once 

Serves 8. 

These rules apply to all burgers, whether plain or fancy: Form the patties with the lightest and gentlest touch possible. Never squeeze or press the ground beef. (Squeezing and pressing results in a dry, tough burger.) Always grill on a hot, preheated grill. Turn the burgers only once about 2/3 of the way through the cooking time. Never press with the spatula while cooking.


Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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