Prime Rib Burgers

Pairs well with:

Cabernet Sauvignon

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

Burgers at our cottage during the summer for the past several years we have started a tradition.Once a week I make a different burger and we get together and enjoy them with some wine and beer. It has become such a hit that I’ve thought about charging for it but being as all the neighbors now kick in and pay for all the ingredients and I enjoy doing it so much that I left it as a tradition. Our local butcher has been kind enough, because we buy everything through him to grind several of our ingredients together because our tradition has grown and at times I find myself having to make 20 to 30 pounds at a time. So for the purpose of this competition I have down sized the recipe to what I think is a manageable size (I now have over 35 burger recipes)


Red Wine Sauce :
12 ounces of water
5 ounces of Sutter Home Merlot
1 teaspoon ground Rosemary
2 ounces Knorr demi glaze powder
1 ½ Ounces Lea and Perrins Worcestershire sauce

4 lbs. Select Rib Eye freshly ground
3.5 teaspoons Lawry’s seasoning salt
2 ounces of Delallo crushed garlic in oil
1 cup of finished red wine sauce
2 ounces of Inglehoffer creamed horseradish

Vegetable oil for brushing on the grill rack
1 large Vidalia onions
1 cup of finished red wine sauce
¼ Stick of butter
6 Rosemary Ciabatta Buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make red wine sauce, Wisk together water, wine, rosemary, Worcestershire sauce, and demi-glaze powder thoroughly. Heat over medium heat, stirring constantly, and bring to a boil. Transfer sauce into a medium sized container and refrigerate until ready to use.

To make patties, in a large bowl, mix in the ground rib eye, seasoning salt, garlic, red wine sauce, and horseradish. Mix well. Form mixture into 6 patties. Cover and refrigerate until ready to grill.

Brush the grill rack with vegetable oil. Place the patties on the rack and grill 5-7 minutes on each side. Slice each onion into ¼ inch slices and place on grill 4 minutes each side. In a medium sauce pan, over medium heat, mix 1 cup of the red wine sauce and horseradish until warm. During the last few minutes of cooking, butter each cut side of the bun and place face down on the grill until golden brown.

To assemble the burgers, on each bottom bun place a patty, followed by one slice of onion, and topped with the heated red wine sauce. Add bun top and serve.