Wine Steamed Burgers Recipes

RED WINE BURGERS

Steps:

• Boil wine and shallots in medium saucepan until reduced by half, 20-30 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 2 tablespoons butter. Set aside.
• Prepare grill for medium-high heat. Mix beef, Worcestershire, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four burger patties. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with additional wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Top with a slice of cheese and remove from grill.
• Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then tomato slices and lettuce. Cover with top buns and serve immediately.

BEEF STEAMBURGERS

Steps:

• Over medium high heat brown ground beef and onion until beef is no longer pink and onions are translucent.
• Drain mixture to remove fat.
• Add remaining ingredients except salt and pepper.
• cook over medium to medium low heat for 20-30 minutes.
• Add salt and pepper to taste.
• Serve on hamburger buns.

STEWED BURGERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until vegetables are tender, 5 to 7 minutes. Remove from skillet and set aside.
• Mix ground beef, ground pork, bread crumbs, egg, garlic powder, salt, and pepper in a bowl. Divide meat mixture into four equal portions and form into burgers.
• Heat skillet over medium-high heat and brown burgers for about 4 minutes on each side. Remove burgers to a plate and set aside.
• Reduce heat to low and add garlic to the skillet. Stir until fragrant, about 30 seconds. Add marinara sauce, red wine, sugar, basil, and crushed red pepper flakes; mix to combine. Add burgers back to the skillet, spoon sauce over them, cover, and simmer for about 15 minutes.
• Check occasionally and stir in a little water if the sauce becomes too dry. Remove cover and add mushrooms, bell peppers, and onions back to the skillet. Cook until heated through, 3 to 4 minutes.

STEAMED TILAPIA IN WINE SAUCE

Steps:

• Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.

THE RED WINE BURGER RECIPE

Steps:

• In a saute pan, melt the 2 tablespoons of the butter and add the mushrooms and onions. Saute them for about 2 minutes then add the garlic, thyme, and rosemary. Continue saute until the onions turn clear. Take off the heat and put them in a bowl, to set aside.
• Next, take one the Angus patties and, divide the swiss cheese up into cubes, place a few of the cubes on top of the patty.
• Take the remaining 1 tablespoon of butter and cut it in half. Place the half of the butter you just cut, next to the swiss cheese.
• Take another Angus patty and place it on top the patty with the cheese and butter. Seal up the edges. Do the same thing to the other patties that left in the package.
• Grill up the burgers to your desire likeness.
• Meanwhile, in the same pan that you sauteed the mushrooms and onions in, turn the heat on and add the red wine and dissolve the sugar into it. Bring the wine to a simmer.
• Continue to simmer until the wine starts to coat the back of a metal spoon. Take it off the heat and allow to cool.
• Place the bottom of the bun on a plate.
• Next add the Angus burger.
• Top it off with the saute mushrooms and onions.
• Drizzle on the red wine sauce over the whole thing.
• Add some tomato slices and the field greens.
• Finally the top part the bun and ENJOY!