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Cherry Cabernet Burger with Caramelized Onions

Get fancy with your grillin’ and sink your teeth into a Cherry Cabernet Burger! Bacon and Cabernet-infused beef patties, topped with melty Gouda, peppery arugula, caramelized onions, and a roasted balsamic cherry & poblano chutney.

Serves 4 servings     adjust servings

Preparation 30 mins Cook Time 1 hour 30 mins Total Time 2 hrs

Ingredients

Roasted Cherry Chutney

  • 2 cups fresh cherries, washed, pitted & halved
  • 1 medium poblano pepper, seeded and chopped
  • 4 Tablespoons balsamic vinegar, separated
  • 2 Tablespoons honey
  • 1 Tablespoon olive oil
  • Sea salt
  • Black pepper
  • 1/4 cup Cabernet (or other red wine)
  • 1/2 teaspoon candied ginger, diced
  • A pinch of cardamom

Caramelized Onions

  • 1 large sweet onion, halved & sliced paper thin
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon red wine vinegar
  • Sea salt
  • Black pepper

Cabernet Burger

  • 1 cup Cabernet (or other red wine)
  • 1 Tablespoon brown sugar
  • 1 pound ground beef
  • 6 slices bacon, cooked & chopped
  • 1 teaspoon Worcestershire sauce
  • Sea salt
  • Black pepper
  • 4 slices Gouda cheese
  • 4 ciabatta buns
  • Arugula

Instructions

    Roasted Cherry Chutney

    1. Preheat oven to 400F. Spread the cherries and chopped peppers in a single layer on a parchment-lined rimmed baking sheet. Whisk together honey, 2 Tablespoons of the balsamic, and oil and pour evenly over the cherries and peppers, tossing to coat. Sprinkle with salt and pepper to taste.
    2. Roast for 10-20 minutes, stirring halfway through, until the cherries soften and release their juices.
    3. Remove from oven and place cherry-pepper mixture into a medium saucepan set over medium-high heat. Add Cabernet, remaining balsamic, candied ginger, and cardamom. Bring mixture to a boil, gently mashing cherries when stirring. Reduce heat to simmer and cook an additional 10-12 minutes until thickened. Set aside to cool.

    Caramelized Onions

    1. Melt the butter in a large pan set over medium-low heat until foaming.
    2. Add the onions and stir in red wine vinegar; allow onions to cook over low heat, stirring occasionally, until they are dark golden brown and caramelized, about 45 minutes. Season with salt and pepper to taste. Remove from the pan and set aside to cool.

    Cabernet Burger

    1. Combine Cabernet and brown sugar in a small saucepan set over high heat, stirring until dissolved.
    2. Bring to a boil and allow mixture to reduce to about ¼ cup, about 10-12 minutes. Allow to cool to room temperature for 10 minutes before using.
    3. In a medium bowl, crumble ground beef and bacon together. Season with Worcestershire sauce, salt, and pepper. Add Cabernet reduction and mix until combined. Form 4 equal sized patties.
    4. Preheat grill or a large non-stick skillet over medium-high heat. Add burgers and cook for about 2-5 minutes on each side, depending on your desired doneness.
    5. Toast the ciabatta (or hamburger) rolls to a pale golden brown.
    6. Add a slice of gouda in the last 30 seconds of grill time, and remove burgers to toasted buns. Top each with arugula, some caramelized onions, and cherry chutney. Serve up and enjoy!

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