Burgundy Burgers

A burger only needs to do one thing: taste like really good beef. These burgundy burgers get there with a quarter cup of red wine mixed straight into the ground beef before forming the patties, plus a tablespoon of Worcestershire for that funky umami punch and a handful of finely chopped onion for moisture and a savory backbone.

The wine is the actual differentiator. As the patties cook, the alcohol burns off and leaves behind a deep, fruity meatiness that turns a basic burger into something a little more grown-up. Any decent dry red works (a Burgundy or Pinot Noir is the obvious choice, but a Cabernet or Merlot works too).

Mix the seasonings in by hand with a light touch. Overworked beef goes from juicy and tender to dense and rubbery, so use a fork or your fingertips and stop the moment everything is just combined.

A ¾ inch patty is the right thickness. Thinner overcooks before the inside gets to medium; thicker chars the outside before the middle’s done.

Pro Tips

• Use 80/20 ground beef. Lean cuts dry out fast on the grill; the 20% fat is what keeps these juicy.
• Make a thumbprint dimple in the center of each patty so it cooks flat instead of doming up.
• Let the patties rest 5 minutes after cooking. Cutting in too soon dumps all the juice onto the plate.
• Season the outside with extra salt and pepper just before they hit the heat for a deeper crust.

Variations

• Add 2 tablespoons of grated parmesan or crumbled blue cheese to the meat for a richer, cheesier patty.
• Brush the patties with a balsamic-and-wine reduction for a glossy, umami-heavy glaze.
• Top with caramelized onions and gruyere for a French-bistro burger spin.