Red wine burger
As you know, I came up the idea of "French Onion dip roast beef sandwich" in the past because my husband loves French onion soup and French dip roast beef sandwich so much.
"French Onion dip roast beef sandwich" is one of popular recipes viewed at our blog site, and one day, I thought what if I use the port wine steak sauce I make for my steak sometimes with a twist, would I be able to have easy to make gourmet burger for a change.
Turned out, it was a great idea and, my husband was two thumbs up and our stumpy little Palette was 5 paws up with drool for the homemade burger bun with a bit of sauce on it (no onion for her).
So, I thought I would share the recipe of "Red wine burger" with you.
This burger is easy to make but, it looks fancy and I think it is great burger for a change. If you have time to make the burger bun yourself, it is extra points because bun is really good one too! Almost like soft ciabatta bread.
How do you make "Red wine burger"? Here is how.
Red wine burger with homemade burger bun...
<Homemade burger bun>
Ingredients;
1C milk
1/2C water
1/4C butter
4.5C unbleached all purpose flour
2 1/4 tsp dry yeast
2 tbs sugar
1 tsp salt
1 whole egg
1 egg white for brushing the dough before baking
Extra virgin olive oil
Yellow corn meal
0.Preheat the oven at 200F and when it reached to 200F,turn the oven off.
** This oven will become your proofing box for your dough to rise.
1. In the sauce pan, heat 1C milk,1/2C water,1/4 C butter till 110F
** The temperature should not be above or less for proper proofing with yeast. If the temperature was below 110F, heat them some more till it reach to 110F
2. Pour the milk mixture into small bowl and add 2 1/4 tsp dry yeast,2 tbs sugar and mix well and let it sit about 5-10 minutes until you will see the frothy look on top
3. In a big bowl, add 4.5C unbleached all purpose flour, 1 tsp salt and mix well
4. In a measuring cup, crack 1 egg,and lightly beaten and pour it into flour mixture
5. Add milk-butter-sugar mixture into the flour-egg mixture and mix well
6. When dough comes together, put them onto lightly floured surface and knead the dough for about 8 minutes and do the "windowpane test".
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
7. Drizzle Extra virgin olive oil into a big bowl and smear around the bowl and also drizzle extra virgin olive oil on all surface of the dough.
8.Put the ball of dough in the big bowl, cover with plastic wrap and proof the dough in the oven for 90 minutes or until the dough gets double in volume.
9. Divide the dough into about 12 pieces and roll the dough to smooth ball
** To make a nice smooth ball, make the rolling surface clear of flour to create nice traction to roll. Then, take one piece of dough covered with your hand (form your hand like a cup and place a dough inside,flip it up side down), under your palm and press the dough into counter and rotate hand circular motion to make a round ball
10. To non stick foil lined sheet pan, sprinkle pinch of corn meal for crusty bottom,and place the shaped dough on top and cover with plastic wrap and put it back into the oven for the second proofing for another 30 minutes
11. When dough is doubled in volume, take it out from the oven and preheat the oven at 400F
12. Brush the dough with egg white to create the sheen on the bun,and bake about 12 minutes or until golden and temperature of the roll reach to 180F
** You can check the temperature of the bun with meat thermometer
** You can also sprinkle sesame seed after brushing the bun with egg white
13. Cool it down over cooling rack
<Simple beef burger pattie>
Ingredients;
ground beef
kosher salt
black pepper
grated onion
extra virgin olive oil
1. In the big bowl,add ground beef, pinch of Kosher salt,pinch of black pepper, and some grated onion, mix well and form the patties.
** Adding grated onion makes burger juicy. To grate the onion, use the microplane. It grate things very easily.
** I usually add roughly about 1/8 onion grated per half pound of ground meat
**Don't try to mix too much because it makes tough burgers
** I usually make a small well/dimple in the center of the patties with one finger so that the burger is not going to swell up when cooked
3. Put skillet on stove,add a little bit of extra virgin olive oil and wait till you see the steam coming out.
4. When skillet got hot enough, put the burger onto the skillet,no pressing,no messing,just leave it alone a while and turn it over and it is done when thermometer read 160F.
** My mother used to teach me how to know the burger is cooked through without meat thermometer.She uses toothpicks. Poke the burger with toothpicks and if the juice running out from burger is clear,it is done. If the juice coming out from the burger had red in color,middle is still pink/red.
** My favorite meat thermometer is called Thermapen.It reads the temperature very fast,accurate and I like them a lot.
<Red wine sauce>
Ingredients;
1 Sweet Mayan onion sliced
1/3C Port wine (recommend Sandeman Ruby Porto)
1/3C zinfandel
1/2C beef broth (recommend College Inn brand)
1 bayleaf
Molton's Nature's Seasons
1 tbs butter
1/8 tsp dry thyme leaves
corn starch
1. In a sauce pan, add 1 tbs butter and cook 1 sweet mayan onion sliced at medium high heat
** If Mayan sweet onion was not available, you can use Valida onion or white onions instead.
2. When onion is started getting translucent, add 1 bayleaf, bit of Morton's Nature's season, 1/8 tsp dry thyme leaves and stir
3. Add 1/3C port wine,1/3C zinfandel,1/2C beef broth and stir.
4. Cook about 8-10 minutes at medium low
5. In a small container make slurry (mixture of corn starch and water)
** Mix 2 tsp corn starch,2 tbs water in small container and mix well.
6. Add about 7 tsp of slurry to the sauce to thicken it up
** Once slurry is added to the sauce, bring the heat up to medium high heat and bring it to boil and stir and adjust the thickness
If sauce was too thin, add more slurry. If sauce was too thick, add more water to it.
7. When sauce is good consistency, take it off from the heat
Makes; 2-3 burger toppings
Enjoy!
"French Onion dip roast beef sandwich" is one of popular recipes viewed at our blog site, and one day, I thought what if I use the port wine steak sauce I make for my steak sometimes with a twist, would I be able to have easy to make gourmet burger for a change.
Turned out, it was a great idea and, my husband was two thumbs up and our stumpy little Palette was 5 paws up with drool for the homemade burger bun with a bit of sauce on it (no onion for her).
So, I thought I would share the recipe of "Red wine burger" with you.
This burger is easy to make but, it looks fancy and I think it is great burger for a change. If you have time to make the burger bun yourself, it is extra points because bun is really good one too! Almost like soft ciabatta bread.
How do you make "Red wine burger"? Here is how.
Red wine burger with homemade burger bun...
<Homemade burger bun>
Ingredients;
1C milk
1/2C water
1/4C butter
4.5C unbleached all purpose flour
2 1/4 tsp dry yeast
2 tbs sugar
1 tsp salt
1 whole egg
1 egg white for brushing the dough before baking
Extra virgin olive oil
Yellow corn meal
0.Preheat the oven at 200F and when it reached to 200F,turn the oven off.
** This oven will become your proofing box for your dough to rise.
1. In the sauce pan, heat 1C milk,1/2C water,1/4 C butter till 110F
** The temperature should not be above or less for proper proofing with yeast. If the temperature was below 110F, heat them some more till it reach to 110F
2. Pour the milk mixture into small bowl and add 2 1/4 tsp dry yeast,2 tbs sugar and mix well and let it sit about 5-10 minutes until you will see the frothy look on top
3. In a big bowl, add 4.5C unbleached all purpose flour, 1 tsp salt and mix well
4. In a measuring cup, crack 1 egg,and lightly beaten and pour it into flour mixture
5. Add milk-butter-sugar mixture into the flour-egg mixture and mix well
6. When dough comes together, put them onto lightly floured surface and knead the dough for about 8 minutes and do the "windowpane test".
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
7. Drizzle Extra virgin olive oil into a big bowl and smear around the bowl and also drizzle extra virgin olive oil on all surface of the dough.
8.Put the ball of dough in the big bowl, cover with plastic wrap and proof the dough in the oven for 90 minutes or until the dough gets double in volume.
9. Divide the dough into about 12 pieces and roll the dough to smooth ball
** To make a nice smooth ball, make the rolling surface clear of flour to create nice traction to roll. Then, take one piece of dough covered with your hand (form your hand like a cup and place a dough inside,flip it up side down), under your palm and press the dough into counter and rotate hand circular motion to make a round ball
10. To non stick foil lined sheet pan, sprinkle pinch of corn meal for crusty bottom,and place the shaped dough on top and cover with plastic wrap and put it back into the oven for the second proofing for another 30 minutes
11. When dough is doubled in volume, take it out from the oven and preheat the oven at 400F
12. Brush the dough with egg white to create the sheen on the bun,and bake about 12 minutes or until golden and temperature of the roll reach to 180F
** You can check the temperature of the bun with meat thermometer
** You can also sprinkle sesame seed after brushing the bun with egg white
13. Cool it down over cooling rack
<Simple beef burger pattie>
Ingredients;
ground beef
kosher salt
black pepper
grated onion
extra virgin olive oil
1. In the big bowl,add ground beef, pinch of Kosher salt,pinch of black pepper, and some grated onion, mix well and form the patties.
** Adding grated onion makes burger juicy. To grate the onion, use the microplane. It grate things very easily.
** I usually add roughly about 1/8 onion grated per half pound of ground meat
**Don't try to mix too much because it makes tough burgers
** I usually make a small well/dimple in the center of the patties with one finger so that the burger is not going to swell up when cooked
3. Put skillet on stove,add a little bit of extra virgin olive oil and wait till you see the steam coming out.
4. When skillet got hot enough, put the burger onto the skillet,no pressing,no messing,just leave it alone a while and turn it over and it is done when thermometer read 160F.
** My mother used to teach me how to know the burger is cooked through without meat thermometer.She uses toothpicks. Poke the burger with toothpicks and if the juice running out from burger is clear,it is done. If the juice coming out from the burger had red in color,middle is still pink/red.
** My favorite meat thermometer is called Thermapen.It reads the temperature very fast,accurate and I like them a lot.
<Red wine sauce>
Ingredients;
1 Sweet Mayan onion sliced
1/3C Port wine (recommend Sandeman Ruby Porto)
1/3C zinfandel
1/2C beef broth (recommend College Inn brand)
1 bayleaf
Molton's Nature's Seasons
1 tbs butter
1/8 tsp dry thyme leaves
corn starch
1. In a sauce pan, add 1 tbs butter and cook 1 sweet mayan onion sliced at medium high heat
** If Mayan sweet onion was not available, you can use Valida onion or white onions instead.
2. When onion is started getting translucent, add 1 bayleaf, bit of Morton's Nature's season, 1/8 tsp dry thyme leaves and stir
3. Add 1/3C port wine,1/3C zinfandel,1/2C beef broth and stir.
4. Cook about 8-10 minutes at medium low
5. In a small container make slurry (mixture of corn starch and water)
** Mix 2 tsp corn starch,2 tbs water in small container and mix well.
6. Add about 7 tsp of slurry to the sauce to thicken it up
** Once slurry is added to the sauce, bring the heat up to medium high heat and bring it to boil and stir and adjust the thickness
If sauce was too thin, add more slurry. If sauce was too thick, add more water to it.
7. When sauce is good consistency, take it off from the heat
Makes; 2-3 burger toppings
Enjoy!
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