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...Full Bio


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.

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