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Grilled Burgers with Troublemaker Wine Sauce + Blue Cheese

[recipe]

Grilled Burgers with Wine Sauce

This wine sauce is inspired by a pan sauce I throw together anytime we have steaks–which is, like, once a year…on our anniversary. For a pan cooked burger, use the same pan to make the sauce–aka PAN SAUCE (duh!). It will rock your world, I promise. 

Makes enough wine sauce for several burgers. Refrigerate leftovers in a lidded container for 1 week.

2 teaspoons olive oil

2 shallots, sliced

1/4 cup beef stock

1 cup dry, red wine

1 Tablespoon coarsely cracked black pepper

1/2 teaspoon dijon mustard

2 Tablespoons butter

salt to taste

1 lb. ground beef

salt + pepper

3-4 split buns (I used store-bought brioche)

lettuce, tomato, crumbled blue cheese, sliced onions, or whatever other toppings you like.

In a skillet or saucepan over medium heat, sauté the shallots in the olive oil until tender and translucent  Add the beef stock, bring to a boil, and reduce until there is just a small amount of liquid left in the pan, add the wine, and bring back to a boil. Continue to cook until reduced by half. Whisk in the black pepper and dijon, then the butter, 1 tablespoon at a time until incorporated. Season with salt to taste. Pour into a dish and set aside until ready to serve.

Heat your grill–I have a gas grill, but you could use charcoal or a grill pan indoors. Whatever works! I like to grill burgers on a screaming hot grill for maximum crusty-bits. While your grill heats, divide the beef into 3-4 equal parts, form into patties without compacting them too much, sprinkle liberally on each side with salt and pepper, and grill, flipping only once, for desired doneness. I am a fan of a medium-rare to medium burger — but do what you like/want/desire. Top the hot burgers with blue cheese and tent with foil while you toast the buns on the grill (be sure to watch them, as they will turn into charcoal in seconds). Assemble burgers however you like, topping with a generous spoonful of the wine sauce. [/recipe]