How to Make Cabernet Sauvignon Burgers

Except to warm you up on cold winter nights, Cabernet Sauvignon can make a great sauce ingredient that you can spread on a rustic Italian Ciabatta. Later on, you can add the burger, mushrooms, tomatoes, cheese and lettuce in order to create a complete meal. The pleasure will be greater if you do this during a day-off, along with your friends and family in a nice place, somewhere out in nature. The choice of bread will add to the crispiness that even children adore and the choice of cheese can be pretty much anything you like. You can add potatoes on the side for maximum enjoyment.

The Recipe for the Sauce:

Boil 750 ml of fine-tasting Cabernet Sauvignon with ¼ cup minced shallots in a saucepan on medium heat and then add 3 tsp of fresh rosemary, 1 TB of salted butter and a tbs of brown sugar. Cook until you cannot tell the sugar apart from the rest of the ingredients. After that, you need to remove the saucepan from the heat and let it cool for a while. Saute 8 oz sliced mushrooms, 2 TB olive oil and 2 tsp garlic until the mushroom and the garlic become soft. Then mix butter and garlic in a bowl and melt the mixture in a microwave. Once melted, spread this and the previous mixture on the Ciabatta bread (each on a separate side).

Cabernet Sauvignon Burgers

The wine can also be used as an ingredient for the burgers themselves by making a mixture of ground beef, salt, peeper and half of the wine used for the sauce. After you have finished grilling the Cabernet Sauvignon burgers, put some cheese on them while they’re hot, so that it can melt. If you want, you can grill the Ciabata bread buns on the side that has butter/sauce on it. If you’re at home, you can do this with a toaster instead of a grill. Then, put the tomatoes and the lettuce on the Ciabatta buns, add the remaining sauce (if any) and put the burgers in the middle.

It will be a match in heaven if you serve a bottle of the same Cabernet used for the making of the Cabernet Sauvignon burgers. You needn’t opt for a very expensive bottle, choose medium priced one and you’ll be half way to the perfect dinner. A glass of Cabernet will add to the enjoyment for sure. It is very wrong to choose a wine you don’t like and cook with it, expecting the taste to vanish or improve. Luckily, I believe that no soul could possibly dislike Cabernet Sauvignon.



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