Get fancy with your grillin’ and sink your teeth into a Cherry Cabernet Burger! Bacon and Cabernet-infused beef patties, topped with melty Gouda, peppery arugula, caramelized onions, and a roasted balsamic cherry & poblano chutney.
Summer sucks. Correction: Florida’s summer sucks. Mosquitos, humidity, and sweating before you even have a chance to put your sunglasses on?
Thus begins my six-month long campaign vs. Mother Nature’s cruelest season.
There are a select few positives during the warmer months. Chasing fireflies (which might sound cheesy but is so perfectly nostalgic,) summer produce (can I get an amen for peaches and corn on the cob!?), and endless evenings spent with friends around the grill (making fancified burgers like this Cherry Cabernet Burger with Caramelized Onions.)
You don’t need an occasion to cook out during the summer down here; it’s practically expected that you grill so you don’t heat up the inside of your house.
When you think of grilling, what’s the first thing that comes to mind? Aside from the heavenly aroma of charred protein and charcoal, of course.
Obviously. Summer isn’t summer unless you’ve opened wide for a cheese-covered, bun-laden, dolled up meat patty of your choice.
In the spirit of this, every day in this month of May, the idea of the burger has been the center of a celebration created by my friend Kita Roberts of Girl Carnivore fame.
Burger Month. That’s right, thirty-one days of greasy, messy, over the top cheeseburgers, veggie burgers, lamb burgers, simply garnished or lavishly decorated…and also four separate amazing giveaways from some pretty incredible sponsors.
A couple of which I’ve worked with over the last year or so (I’m looking at you Cabot and Certified Angus Beef.)
My initial idea for Burger Month was something totally different from what I ended up with. It was an oldie but goodie – a Mr. Crumby Classic that will be on this blog before the end of the grilling season.
So what made me change my mind? My experience in the #Hashed competition at the Food Wine Conference last weekend.
I’ll give you the short version, since I’m saving all the good stuff for my recap – think Chopped, but with teams of ten. Plan your recipe (using ALL 8 ingredients on your table) in 15 minutes, prep it in 15 minutes, cook it in 15 minutes (only one chef in the kitchen!), plate it in 10, present to the judges. Hopefully win swag.
Our ingredients included Certified Angus Beef and fresh blueberries. Hence my beef+fruit inspiration, and total abandonment of a trusted recipe.
The burger is kissed with chopped bacon, infused with a reduced Cabernet sauce, and grilled to a perfect medium (don’t mind the one above – he got a little too close to the fire.)
Melted gouda is a requirement, not an option.
Because we don’t do simple during Burger Month, bring on the caramelized onions. Lordy, Lordy, how I love them. Add some arugula for color and a little leafy flavor, then pile on the homemade poblano cherry chutney.
I’ve eaten cherry chutney on ice cream before, but it never had roasted poblano peppers, balsamic vinegar, or candied ginger in it.
And it sure as hell didn’t look this purty. Sweet & Savory for the win! Here’s to (a hopefully non-miserably hot) summer and grills everywhere!
We don’t mess around during Burger Month.
Our incredible hostess and undisputed Carnivore Queen Kita Roberts has got the hookup for you guys! Enter the giveaway below for a chance to win the grilling prize pack of your dreams, including prizes from…
- Casabella (Clean Sink set)
- American Lamb
- Cabot (cheesebox)
- Certified Angus Beef
- Charbroil Grill
- Cowboy Charcoal (Samplers)
- Cuttingboard.com (cutting board)
- Spiceologist (8 Pack Grilling Rubs)
- GrillMasters (Club Box)
- 2 cups fresh cherries, washed, pitted & halved
- 1 medium poblano pepper, seeded and chopped
- 4 Tablespoons balsamic vinegar, separated
- 2 Tablespoons honey
- 1 Tablespoon olive oil
- Sea salt
- Black pepper
- ¼ cup Cabernet (or other red wine)
- ½ teaspoon candied ginger, diced
- A pinch of cardamom
- 1 large sweet onion, halved & sliced paper thin
- 1 Tablespoon unsalted butter
- 1 Tablespoon red wine vinegar
- Sea salt
- Black pepper
- 1 cup Cabernet (or other red wine)
- 1 Tablespoon brown sugar
- 1 pound ground beef
- 6 slices bacon, cooked & chopped
- 1 teaspoon Worcestershire sauce
- Sea salt
- Black pepper
- 4 slices Gouda cheese
- 4 ciabatta buns
- Preheat oven to 400F. Spread the cherries and chopped peppers in a single layer on a parchment-lined rimmed baking sheet. Whisk together honey, 2 Tablespoons of the balsamic, and oil and pour evenly over the cherries and peppers, tossing to coat. Sprinkle with salt and pepper to taste.
- Roast for 10-20 minutes, stirring halfway through, until the cherries soften and release their juices.
- Remove from oven and place cherry-pepper mixture into a medium saucepan set over medium-high heat. Add Cabernet, remaining balsamic, candied ginger, and cardamom. Bring mixture to a boil, gently mashing cherries when stirring. Reduce heat to simmer and cook an additional 10-12 minutes until thickened. Set aside to cool.
- Melt the butter in a large pan set over medium-low heat until foaming.
- Add the onions and stir in red wine vinegar; allow onions to cook over low heat, stirring occasionally, until they are dark golden brown and caramelized, about 45 minutes. Season with salt and pepper to taste. Remove from the pan and set aside to cool.
- Combine Cabernet and brown sugar in a small saucepan set over high heat, stirring until dissolved.
- Bring to a boil and allow mixture to reduce to about ¼ cup, about 10-12 minutes. Allow to cool to room temperature for 10 minutes before using.
- In a medium bowl, crumble ground beef and bacon together. Season with Worcestershire sauce, salt, and pepper. Add Cabernet reduction and mix until combined. Form 4 equal sized patties.
- Preheat grill or a large non-stick skillet over medium-high heat. Add burgers and cook for about 2-5 minutes on each side, depending on your desired doneness.
- Toast the ciabatta (or hamburger) rolls to a pale golden brown.
- Add a slice of gouda in the last 30 seconds of grill time, and remove burgers to toasted buns. Top each with arugula, some caramelized onions, and cherry chutney. Serve up and enjoy!
What is your number one fave way to top your burger?
THIS CONTEST HAS ENDED.
With great burgers comes great sponsors. Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank American Lamb Board, Cowboy Charcoal, Char-broil, Casabella, Cabot Cheese, Grill Master Club, Certified Angus Beef, Spiceologist and CuttingBoard.com for the kick butt grill prize packages!