I mentioned a couple months ago that my work sent everybody a big box of Omaha Steaks. Well, 4 burgers were included in our meat gift and we finally decided to use them!
In the beginning of August I went to a restaurant called Cooper’s Hawk, it is a winery and restaurant. I really love that place. While reading the menu, I noticed there was a burger that was infused with Zinfandel. Genius! I didn’t order it for dinner but this boozy burger did inspire us to try something similar at home. We chose to cook our mushrooms, shallot and garlic in cabernet sauvignon and also marinade the burger in the wine. They turned out absolutely great!! And even better there was a little bit of wine left over to pair with our burger.
On a side note, I just wanted to let everybody know that I successfully finished my 3-day juice cleanse along with my friends, Jen, Julie and Julianne. Good job girls! I can’t believe we actually did it! We chose the Dr. Oz 3-Day Detox Cleanse and all agreed that we liked it enough to continue cleansing throughout the year, maybe once per quarter. I never felt physically hungry but I did always feel mentally hungry. To me, it was a challenge of mind over matter.
If you want me to give a more detailed review of my experience I’d be glad to write about our 3-day challenge, but I won’t bore you with the details unless I know there’s some interest!
Cook the veggies in the cab
Cabernet Burgers with Mushrooms and Gorgonzola
- 1 bottle Cabernet Sauvignon (choose one that you like to drink)
- 1/2 shallot, minced
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2-3 sprigs fresh rosemary, stems removed and minced
- 4 ground beef burgers
- salt and pepper, to taste
- 1 cup Gorgonzola, crumbled
- 4 soft buns, split
- sliced tomatoes and lettuce (optional)
- butter, for grilling buns (optional)
- Turn the grill on and let it preheat.
- In a large heavy bottomed pan, heat olive oil and sauté onion and garlic, just until fragrant. Add the mushrooms then lightly season everything with salt and pepper. Cook about 30 seconds longer. Add in a cup or so of wine, reduce the heat and let the mushrooms, shallots and garlic cook in the wine. Once the wine has reduced, remove from heat and let cool.
- Meanwhile, coat the burgers in wine and let them sit and absorb the wine for about 10 minutes.
- Once the grill is heated, grill the burgers to the doneness you prefer. We went with about 5 minutes per side.
- Optionally, butter the outsides of the buns and toast them alongside the burgers, about 2 minutes.
- Once the burgers and buns are done, remove from grill. Arrange the burgers on the buns. top with the sautéd mushrooms, a sprinkling of rosemary and a generous sprinkling of gorgonzola.
- Serve with lettuce and tomatoes, if you desire.