Heartland Farmers Market Burgers with Red Wine and Rosemary

Pairs well with:

Cabernet Sauvignon

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


1 red onion
1 cup red wine vinegar
2 and 1/4 teaspoons salt
1/4 teaspoon sugar
2 pounds ground beef, 80% lean
1 tablespoon cabernet sauvignon
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
Vegetable oil for brushing grill
12 slices of sourdough bread
1/4 cup olive oil for brushing bread
Dijon mustard
6 large leaves of red leaf lettuce
1 tomato, sliced



To make vinegared onions, peel the red onion, half it lengthwise, and then slice it very thinly. Place the slices into a resealable plastic bag with the red wine vinegar, 1/4 teaspoon of the salt, and the sugar. Seal the bag, shake to mix, and refrigerate until ready to assemble the burgers. Prepare a medium hot fire in a charcoal barbeque grill. To make the hamburger patties, place the ground beef in a large bowl. Add the cabernet sauvignon, rosemary, garlic, Worcestershire sauce, black pepper, and the remaining 2 teaspoons of salt. Combine until just mixed, and then form into 6 patties, handling as little as possible. When the medium hot grill is ready, brush the grill rack with vegetable oil. Cook the patties for 4 minutes on each side for rare, or 5 minutes on each side for medium. While the meat is cooking, trim the sourdough bread slices to fit your hamburger patties, and then brush one side of each slice lightly with olive oil. In the last couple minutes of cooking, place the bread on the outer edges of the grill to toast. Flip to toast both sides. To assemble the burgers, spread Dijon mustard on the oiled side of each slice of bread. On 6 slices, place a leaf of lettuce, a hamburger patty, a slice of tomato, and a handful of vinegared onions. Top each burger with a second slice of bread and serve.