Simple Entertaining: Burgers & Wine
With the weekend fast approaching why not plan a casual backyard party with grilled burgers and wine, it’s a simple, easy, and low cost entertaining idea. You can grill different kinds of sizzling burgers and with the wine pairings this will give your guest a nice variety to choose from.
So invite the neighbors over for a casual fun evening, fire up the grill and sip some delicious wine while enjoying some mouth-watering burgers.
Happy grilling and for wine pairings and delish burger recipes
The meat you are grilling determines the type of wine to pair it with.
When serving Beef Burgers you can serve a rich peppery Zinfandel or a powerful Sicilian Nero d’Avola for the really good white choose a rich and luscious chilled Chardonnay.
Lamb Burgers can be a delicious change from the normal beef burger and will bring alive the taste buds of your guest. You want to go with a red, pair the lamb burger with a spicy Shiraz or an earthy Portuguese Red. A Rhône style white blend will be the perfect white.
Want to take your normal turkey burger to a higher plane, the Turkey Burger with Pesto Mayonnaise (recipe below) will help you do this that. This tasty burger will serve up beautifully with a fruity and fragrant Pinot Noir or a vibrant berry scented Rosé, for red and a chilled peachy fruity Pinot Gris for the great white.
Burgers with Mozzarella and Spinach-Arugula Pesto
Serves 6
Ingredients
8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
Large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6 1/3-inch-thick slices fresh mozzarella cheese
2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds
Preparation
Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Do ahead: Can be made 6 hours ahead. Cover; chill.
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.
Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.
Source: Epicurious
BLT Burgers
Serves 4
Ingredients
1/4 cup ketchup
1/4 cup light mayonnaise
1 tablespoon yellow mustard
1 1/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
8 slice(s) bacon
4 sesame hamburgers buns, split
Lettuce, tomato and/or onion, for garnish
Preparation
Preheat grill to medium-high (or preheat your broiler)
Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.
Source: Quick & Simple
Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
The one can get a bit messy, so warn your guest!
Serves 4
Ingredients
Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise
Preparation
For salsa
Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
Do ahead: Can be made 8 hours ahead. Cover and chill.
For burgers
Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
Source: Epicurious
Turkey Burgers with Pesto Mayonnaise
Serves 4
Ingredients
1 1/2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons water
1 1/2 pounds ground turkey breast meat
1 1/2 tablespoons panko (Japanese bread crumbs)
Kosher salt and freshly ground pepper
4 whole wheat kaiser rolls, split
4 oil-packed sun-dried tomatoes, drained and chopped, plus 1 tablespoon oil from the jar
2 tablespoons prepared mayonnaise
1 tablespoon prepared pesto
Red onion slices
1 bunch arugula, tough stems trimmed
Preparation
Light a grill. In a small skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and cook, stirring, until the onion is lightly browned, about 5 minutes longer. Scrape the onion into a medium bowl and let cool. Add the ground turkey, panko, 1 teaspoon of kosher salt and 1/4 teaspoon of pepper. Knead the ground turkey mixture lightly and form it into 4 patties.
Grill the burgers over a hot fire, turning once, until lightly charred on the outside and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the sun-dried tomato oil and grill until toasted, about 1 minute.
In a small bowl, mix the mayonnaise with the pesto and sun-dried tomatoes. Spread the mayo on the rolls and top with the burgers, red onion slices and arugula. Close the burgers and serve.
Source: Food & Wine
