Ingredients Jump to Instructions ↓

  1. 2 cups cabernet sauvignon wine

  2. 1 tablespoon brown sugar

  3. 1 1/2 lbs lean ground beef (I use very lean, but I've read that 80% lean is better since the fat adds flavor)

  4. 1/4 cup cabernet glaze

  5. 2 teaspoons salt

  6. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Combine wine and brown sugar and simmer until reduced to about 1/2 - 3/4 cup (depends how potent you want the wine flavor), about 25-30 minutes. Let cool. This can be made ahead of time, or in a larger batch and stored in a bottle in the fridge.

  2. Combine the beef, glaze, salt and pepper and gently mix. The beef should take on a much deeper red shade from the wine.

  3. Shape into 4 patties, make sure to make an indent in the center with your thumb or the back of a teaspoon to compensate for the rising while cooking.

  4. Grill over direct high heat for about 8-10 minutes per side, turning only once. You can also brush them with some additional glaze while cooking. ?


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