Black River Burgers

Dinner

Inspired by Prince Edward County's excellent viniculture, these cheesy burgers can be made three ways and feature an onion 'jam' topping made using red or white wine or cider. Cheers to your next BBQ! 

  • Total Preparation Time: 20 minutes

8 burgers

Rating: 0 Stars

Ingredients

Onion-Wine Jam
2 tbsp30 mLGAY LEA - Salted Butter
1 1 Sweet Onion, large, thinly sliced
2 2 Garlic Cloves, minced
1/2 tbsp2 mLThyme Leaves, dried
1 cup250 mLRed wine
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
Burger
1/2 cup125 mLbread crumbs, fresh and soft
2 2 Eggs
4 tsp20 mLDijon Mustard
4 tsp20 mLWorcestershire Sauce
3/4 tsp4 mLSalt
3/4 tsp4 mLPepper
2 lb1 KgLean Ground Beef
2 cups500 mLBlack River Wine Cured Cheddar, grated and about 1/2 package
8 8 Hamburger Buns, toasted
Traditional burger accompaniments as desired
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Instructions:

  1. Melt butter in a large skillet set over medium heat. Add onion, 1 clove garlic and thyme; cook, stirring occasionally for 15 minutes or until softened and starting to caramelize. Add wine and simmer for 10 minutes or until absorbed and onions are very tender. Season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Cool slightly. 
  2. Stir breadcrumbs with egg, mustard, Worcestershire sauce, remaining garlic, salt and pepper in large bowl. Gently mix in beef and 1 cup (250 mL) of the cheese. Form into 8 equal patties; press a large thumb-sized indent in centre of each patty for more even cooking. 
  3. Preheat the grill to medium. Grill burgers for 7 to 8 minutes per side or until an instant read thermometer inserted into the side registers 165°F (74°C). During the last 2 to 3 minutes; place a spoonful of the onion mixture on the burgers and top with remaining grated cheese. Cover and grill until melted. Serve on buns topped with tomato and baby arugula.

Tips:

  • Patties can be made and held in the refrigerator for up to 1 day for frozen in an airtight container for up to 2 weeks. To cook burgers from frozen add 3 to 4 minutes to the grill time. 
  • Maple Cheddar-Cider Burgers: Use ground pork instead of beef. Replace cabernet wine with 3/4 cup (175 mL) hard or fresh cider and 2 tbsp (30 mL) maple syrup; use Black River Maple Cheddar for the cheese. Garnish burgers with grilled apple slices and spinach.  
  • Edwardsburgers: Use ground turkey or chicken instead of beef. Replace the red wine with white wine. Garnish with grainy mustard and sliced tomato.  
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Ingredients

Onion-Wine Jam
2 tbsp30 mLGAY LEA - Salted Butter
1 1 Sweet Onion, large, thinly sliced
2 2 Garlic Cloves, minced
1/2 tbsp2 mLThyme Leaves, dried
1 cup250 mLRed wine
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
Burger
1/2 cup125 mLbread crumbs, fresh and soft
2 2 Eggs
4 tsp20 mLDijon Mustard
4 tsp20 mLWorcestershire Sauce
3/4 tsp4 mLSalt
3/4 tsp4 mLPepper
2 lb1 KgLean Ground Beef
2 cups500 mLBlack River Wine Cured Cheddar, grated and about 1/2 package
8 8 Hamburger Buns, toasted
Traditional burger accompaniments as desired
Add to Shopping List

Nutritional Info

% Daily Value
Serving Size / Portion
1 burger bun with garnishes
Calories / Calories (kcal)550
Total Fat / Lipides (g)28
Saturated / Saturés (g)13
Trans Fat / lipids trans (g).3
Cholesterol / Cholestérol (mg)160
Sodium / Sodium (mg)890
Carbohydrate / Glucides (g)29
Fibre (g)1
Sugar / Sucres (g)6
Protein / Protéines (g)40
Vitamin A / Vitamine A10
Vitamin C / Vitamine C20
Iron / Fer35
Calcium6

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