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Cabernet Burgers

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“This is the quickest and easiest way I've found to make juicy, yummy burgers. I actually make the wine glaze ahead of time and just keep it in the fridge, that way I can easily make one or two burgers without too much hassle! However, be careful in the amount you use: although the proportions in this recipe are fine, I found they don't scale down exactly, so use a bit less of the glaze if you're just making 1 or 2 burgers (i.e. don't just use one quarter or one half of what the recipe says). Taken from Weber's Way to Grill book.”
4 burgers

Ingredients Nutrition

  • Glaze
  • 2 cups cabernet sauvignon wine
  • 1 tablespoon brown sugar
  • Patties
  • 1 12 lbs lean ground beef (I use very lean, but I've read that 80% lean is better since the fat adds flavor)
  • 14 cup cabernet glaze
  • 2 teaspoons salt
  • 12 teaspoon black pepper


  1. Combine wine and brown sugar and simmer until reduced to about 1/2 - 3/4 cup (depends how potent you want the wine flavor), about 25-30 minutes. Let cool. This can be made ahead of time, or in a larger batch and stored in a bottle in the fridge.
  2. Combine the beef, glaze, salt and pepper and gently mix. The beef should take on a much deeper red shade from the wine.
  3. Shape into 4 patties, make sure to make an indent in the center with your thumb or the back of a teaspoon to compensate for the rising while cooking.
  4. Grill over direct high heat for about 8-10 minutes per side, turning only once. You can also brush them with some additional glaze while cooking.

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