Hurray for Cabernet burger
I pound thick sliced premium bacon
6, 1/2 inch slices aged swiss cheese
6, 3/4 inch slices of large red onion
3 cups Cabernet Sauvignon
3 tablespoons brown sugar
2 pounds ground chuck
4 cloves finely minced garlic
1/2 cup finely diced crimini mushrooms
1 tablespoon sea salt
1 tablespoon fresh ground pepper
6 potato buns sliced
3 tablespoons butter
12 leafs of lettuce preferrably red leaf
vegetable oil for grilling
preheat gas grill or charcoal grill to medium high heat.
Heat a large fire proof skillet on grill and add bacon. Cook 4 minutes each side and remove and drain on paper towels.
Place skillet back on grill after draining it but not wiping it out. The bacon bits add great flavor. Set onion slices into the skillet and cook 3 minutes each side. Remove onions from skillet and place on a platter along with bacon. Cover both with foil.
Next add the wine to the skillet and let reduce to a syrup consistency, about 10 minutes. Remove from heat, pour into a bowl and add brown sugar, stir until dissolved.
For the patties combine in a large bowl ground chuck, minced garlic, crimini mushrooms, 4 tablespoons cabernet reduction, sea salt and ground pepper. Handle the meat as little as possible to avoid compacting. Divide and form into 6 patties to fit the buns.
Place pattties on grill and close lid and cook for 5 to 6 minutes. Turn patties and baste with remaining cabernet reduction and continue cooking for another 4 minutes. Place swiss cheese on patties and while cheese is melting, place buttered buns open side down on outer edges of grill to toast. Remove patties and toasted buns and they are ready to assemble.
Place leaf lettuce on bottom bun cut side up, top that with a patty, cheese side up, then an onion slice followed by two bacon slices each. Add top bun and they are ready to serve.