Marinated Burgers

Pairs well with:

Cabernet Sauvignon

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


1 medium onion chopped
1/2 cup oil
4 garlic cloves
1 TBLS. of Ginger
1 TBLS of dry mustard
1/2 cup soy sauce
1/2 cup of wine vinegar
1 qt of Cabernet
1 pint of bourbon
2 lbs of lean ground beef
2 loves of crusty french bread



Chop 1 medium onion set aside. Press 4 cloves of fresh garlic, set aside. In blender, blend 1/2 cup vegetable oil with 1 TBLS of powdered ginger and 1 TBLS of dry mustard. Blend to smooth consistency. Add chopped onion to blender and mix well. In large crock add 1/2 cup soy sauce and 1/2 cup of red wine vinegar. Stir. Add 1 qt of cabernet wine. Stir. Add 1 pint of bourbon and stir. Add blender mixture to crock and stir till mixed. Store 48 hours uncovered in refrigerator. Wash hands. Remove hamburger from package and add 1 cup of sauce to hamburger and mix well. Salt and pepper to taste. Set aside. Light bbq grill. Grill burgers to liking however, medium rare is recommended for this stage. Once done place burgers on steel plate and add 1/2 cup of marinated sauce over each burger and place under flame broiler to finish, about another 2 minutes. Since the sauce has an alcohol base, be mindful this will flame under the flames of the broiler. Be careful not to burn food. Use lowest grill possible. The idea is the enhance the flavor of the burger and dry some of the sauce up. Once done, slice loaves of french bread on angle. Place a burger on the bread and serve. Slice extra pieces of bread for sopping up the sauce. Enjoy!