Cabernet Burgers with Caramelized Onions

Pairs well with:

Cabernet Sauvignon

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


1 tablespoon olive oil
3 tablespoons finely chopped shallots
2 cups Sutter Home Cabernet Savignon
2 tablespoons fresh lemon juice
2 teaspoons worcestershire sauce
1/2 teaspoon salt
2 teaspoons honey
1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced sweet onions
2 pounds ground round
12 slices sourdough bread



For the wine sauce: set gas grill burner to medium heat. Heat a medium saute pan. Add 1 tablespoon olive oil and shallots and saute til soft. Add Cabernet Savignon, lemon juice, worcestershire sauce, salt, and honey. Bring to boil and lower heat to simmer, reducing wine sauce to 1 cup, about 15 minutes. Transfer 1/2 of the sauce to a bowl and cool to later mix with the beef. Cover and keep remaining 1/2 of the sauce warm at the back of the grill.
For the caramelized onions: raise burner to medium heat. Heat a medium saute pan and add 1 tablespoon olive oil and 1 tablespoon butter. Add the onions and saute til golden brown, about 10 minutes. Cover and keep warm on low heat.
For the burgers: preheat grill to medium-high heat. Add the cooled wine sauce to the ground round and mix til evenly distributed. Form six burgers each 1/3 pound and 1 inch thick. Grill burgers about 4 minutes on each side for medium rare. Check with an instant read thermometer for desired doneness.
Move burgers to back of grill to keep warm.
Toast 12 slices sourdough bread 30 seconds on each side. Serve each burger on a piece of sourdough toast, drizzled with 1 tablespoon of the reserved wine sauce, topped with 2 to 3 tablespoons of caramelized onions, and another piece of sourdough toast.