Chargrilled Burgers with Red Wine Barbecue Sauce
adapted from Food Network
Serves 4
For the Burgers:
600g ground chuck
Salt and freshly ground black pepper
Red Wine Barbecue Sauce
8 slices good-quality cheese (I used an Austrian (that's Austrian, not Australian :) cheese called Ambrosia)
4 hamburger buns, split
Salt and freshly ground black pepper
Red Wine Barbecue Sauce
8 slices good-quality cheese (I used an Austrian (that's Austrian, not Australian :) cheese called Ambrosia)
4 hamburger buns, split
4 large portobello mushrooms
1 large red onion, thickly sliced
olive oil
Sea salt and freshly ground black pepper
For the Red Wine Barbecue Sauce:
3/4 cups ketchup
1 tablespoons ancho chilli powder
1 tablespoons honey
1 tablespoons molasses
1 tablespoons dark brown sugar
1/2 tablespoon Dijon mustard
1/2 tablespoon paprika
1/2 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
Pinch cayenne pepper
1 canned chipotle chilli in adobo, chopped
1 cup dry red wine
Salt and freshly ground black pepper
Make the Burgers:
Prepare a charcoal grill for direct and indirect heat. Brush the mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.
Divide the meat into 4 equal portions. Form each portion loosely into a 2cm-thick burger and make a deep depression in the center with your thumb. Brush with oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Brush each burger with 1 tablespoon Red Wine Barbecue Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes.
Put the burgers on the bottom buns and top each with more barbecue sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately with extra Red Wine Barbecue Sauce.
Make the Red Wine Barbecue Sauce:
Combine the ketchup, 1/2 cup water, ancho chilli powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, cayenne pepper, and chipotle chilli in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1/2 cup, about 10 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature.
1 tablespoons ancho chilli powder
1 tablespoons honey
1 tablespoons molasses
1 tablespoons dark brown sugar
1/2 tablespoon Dijon mustard
1/2 tablespoon paprika
1/2 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
Pinch cayenne pepper
1 canned chipotle chilli in adobo, chopped
1 cup dry red wine
Salt and freshly ground black pepper
Make the Burgers:
Prepare a charcoal grill for direct and indirect heat. Brush the mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.
Divide the meat into 4 equal portions. Form each portion loosely into a 2cm-thick burger and make a deep depression in the center with your thumb. Brush with oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Brush each burger with 1 tablespoon Red Wine Barbecue Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes.
Put the burgers on the bottom buns and top each with more barbecue sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately with extra Red Wine Barbecue Sauce.
Make the Red Wine Barbecue Sauce:
Combine the ketchup, 1/2 cup water, ancho chilli powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, cayenne pepper, and chipotle chilli in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1/2 cup, about 10 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature.
