Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the wine and minced shallot in a small saucepan. Bring to a simmer and cook until reduced to about ¾ cup, roughly 20–30 minutes depending on pan size and heat. Stir in 1 tablespoon of the butter and the brown sugar until dissolved, then remove from the heat.
- Measure ¼ cup of the reduction into a clean shallow bowl and let it cool before adding it to the beef, about 10 minutes. Keep the remaining reduction in a separate clean bowl for serving, away from raw meat and its utensils.
- Gently mix the ground beef with the cooled ¼ cup reduction, Worcestershire, salt and pepper. Form four evenly sized patties about ¾ inch thick. Keep chilled until the grill is ready.
- Heat a grill to medium-high and clean the grate. Grill the patties, turning once, until each reaches 160°F at the center, usually about 10–12 minutes total depending on thickness and heat. Insert the thermometer from the side. Add a cheese slice near the end so it melts; do not rely on color or a medium-rare time estimate.
- Spread the remaining 2 tablespoons butter over the cut bun surfaces and toast briefly on a cooler part of the grill. Warm the clean reserved reduction if needed. Assemble the buns with burgers, tomato, lettuce and a spoonful of the reserved sauce.
Nutrition
Notes
Wine: Use a dry red wine you enjoy. Simmering reduces the liquid but does not guarantee removal of all alcohol; this is not an alcohol-free recipe.
Food handling: Keep the portion mixed into raw beef separate from the clean serving sauce. Use clean utensils and a clean plate for cooked burgers. Ground beef should reach 160°F.
Timing: The reduction takes about 20–30 minutes; allow time for its measured portion to cool before mixing the patties. Grilling time varies, so use the thermometer endpoint.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk and wheat; Worcestershire commonly contains fish. Check bun and condiment labels.
Recipe context: Adapted from the wine-and-shallot burger approach in Platings + Pairings’ Red Wine Burgers, with clearer butter allocation, separated serving sauce and thermometer-based doneness.
