Beef Burgers

Posted by Wine Gourmet on

At almost every cookout I’ve attended, cheeseburgers have been a staple on the menu. Its time we take this classic to the next level, packed with Medmont Mercantile's flavorful Cajun Cocktail Sauce, Wisconsin Cheese, and juicy caramelized onions!. This recipe is an adaptation of the recipe for Beef Burgers from Tout Haché: Meatballs, Tartares, Burgers.

pair with: Fabelist Cabernet, $24.99; Gen 5 Old Vine Zinfandel, $11.99 (part of our 6 for 60 program); Bells Amber Ale $11.99/6 pack

YIELD: 4 (5 1/2oz patties)     ACTIVE TIME: 30 minutes     TOTAL TIME: 50 minutes


Caramelized Onions

  • Onions
  • tbsp of Olive Oil
  • 2 to 3 tbsp of Dows Tawny Port (available at Wine Gourmet)
  • tsp of Caster Sugar

Cocktail Sauce


For the Onions

  1. Prepare the caramelized onions. Peel and chop the onions. Heat the oil in the frying pan (skillet), then add the onions and cook them over a high heat, making sure that they do not stick. When they are transparent, deglaze the pan with the port. Reduce the heat, then add the sugar and simmer for 15 minutes.

For the Steak Patties

  1. Heat a non-stick frying pan and add the minced steak patties. Turn them over halfway through cooking, then top each with 2 tbsp of the caramelized onions, together with Cheddar cheese. Cook for 2-3 minutes according to taste.

For the Buns

  1. Preheat the oven to 150C/300F/Gas 2. Cut the tomatoes and remove desired amount of pickles from jar. Cut buns in half and put them in the preheated oven.
  2. Remove the buns from the oven after cooking the steak patties. Spread each half with 1tbsp of cocktail sauce and put 1 lettuce leaf, 2 slices of tomatoes, and 4-5 slices of Medmont Mercantile Bread & Butter Pickles on the bottom half for structural integrity. Add the cooked steak patties and cover the burgers with the top halves of the buns 
For smaller slider-sized burgers, use a cookie cutter to shape meat and cut buns (if slider buns are not available at your local grocery store) Tips: Choose minced beef (15% fat) or minced steak fillet of beef. Allow 130-150g (4 1/2 to 5 1/2 oz) of meat per person. Use dampened hands and make identical sized patties, taking care not to squash the mixture too much. Match the size of your patties to the size of the buns; the mixture should cover the surface of the bun without sticking out the edges.



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