Cabernet Burgers with Avocado and Garlic Aioli

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Cabernet and Shallot Reduction:
1 750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
1 tablespoon unsalted butter, room temperature
2 teaspoons golden brown sugar
Garlic Herb Butter:
8 tablespoons unsalted butter, room temperature
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon minced garlic
Garlic Aioli:
1 cup mayonnaise
1 tablespoon extra virgin olive oil
Juice of half of a lemon
1 tablespoon minced garlic
Patties: 2 pounds freshly ground chuck
2 teaspoons salt
1/2 teaspoon ground black pepper
Vegetable oil, for brushing on the grill rack
6 slices Gouda or extra-sharp cheddar (according to preference)
6 ciabbatta rolls, cut in half
12 avocado slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the wine and shallot reduction, combine the wine and shallots in a fire-proof sauce pan and place on the center of the grill rack. Bring to a boil. Boil until reduced to 1 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar to sauce pan; whisk until butter melts and sugar dissolves. Remove the pan from the grill and set aside. To make the garlic herb butter, combine the remaining 8 tablespoons of butter, rosemary, parsley, and garlic in a small bowl until well blended. Set aside. To make the garlic aioli, whisk together in a small bowl the mayonnaise, olive oil, lemon juice, and garlic. Set aside. To make the patties, combine the beef, salt, pepper, and 1/3 cup of the wine and shallot reduction in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 3 minutes. Turn the patties and brush with the reserved wine and shallot reduction. Continue grilling the patties until done to preference, about 5 minutes longer for medium, turning and brushing the patties occasionally with the wine and shallot reduction. Top each patty with a slice of cheese after the last turn, close grill lid and grill until cheese melts. During the final minutes of grilling the patties, spread the cut sides of the rolls with the garlic herb butter. Place the rolls, cut side down, on the outer edge of the grill rack to toast lightly, about 2 minutes. To assemble the burgers, arrange rolls, cut sides up, on plates. On each roll top, spread a generous amount of garlic aioli. On each roll bottom, place a patty with cheese side up, then 2 slices of avocado. Add the roll tops and serve. Makes 6 burgers