I don’t know about you guys, but burgers somehow taste infinity times better when I go out to eat. At restaurants the burger is the most classic temptation on the menu; sometimes so delicious you finish eating it without putting it down even once. But then you buy some ground beef and attempt to make your own (because you’re a fiscally responsible young adult) and it’s just… well… bleh. The at-home creation seems like the sickly bland cousin to what you had on your last date night. And it always seems to fall apart on you, am I right?
So I recently challenged myself to come up with a way to make a better burger at home, because I fancy myself a semi-capable chef and I can do just as good as the kitchen at Applebee’s, if not better.
Who’s with me?
My first attempt was with mushrooms, onion, and red wine. I always saute some onions and mushrooms in wine and serve them over my steaks, so I figured if I mixed the concoction into a burger it would also be delicious. Right?
:: Ingredients ::
Half an onion, diced
Roughly the same amount of mushrooms, diced
1 Tbsp butter
1/2 cup red wine
1 tspn minced garlic
1 lb of ground bison (or ground beef, whichever you prefer)
- After you’ve diced the onions and mushrooms, start to saute them in the melted butter with the garlic over medium heat.
- Once the onions start to look a little translucent, pour in the red wine. It should cover the bottom of the pan.
- Let the wine simmer until it is mostly reduced to a thickened sauce with the onions and mushrooms.
- Remove everything from the pan and let cool at least to room temperature.
- Form the ground bison into 3 patties using your hands.
- Take the cooled onion and mushroom and spoon about 1 Tbsp onto each patty. Mix the meat, onions, mushrooms, and sauce together and reform. It’s ok if the patties feel a little “wet” because of the red wine sauce, but be careful not to drown them in it. You can add more to your liking but be careful not to add too much or they won’t form properly.
- Cook the patties on medium-high heat for about 4-5 minutes on each side.
- Serve with whatever you like and enjoy! I went for a classic bacon cheddar cheeseburger combo, but this patty would also make a great melt with just some cheese added to it!