These burgers were inspired by a meal I had in the beautiful city of Barcelona where they served a burger patty with salad and a fancy sauce. So I’ve called these burgers ‘European’ to capture that feeling.
Cooking the burgers this way on a salt crust gives them a wonderful meaty crust. If you’re worried about your salt levels, just fry the burgers in a little oil instead.
‘European’ Burgers with Red Wine Sauce
Ingredients
- 450 g ground (minced) beef
- 1/3 cup red wine
- 2-3 tablespoons tomato paste
- 2 generous tablespoons unsalted butter
- 1 bag salad leaves to serve
Instructions
- Preheat a large frying pan or skillet on high.
- Form beef into 2 patties.
- Sprinkle a scant teaspoon salt on the hot pan and place burgers on top.
- Sear burgers for about 4 minutes on each side. Remove meat and rest on 2 warm dinner plates.
- Add wine and tomato paste to the pan. Simmer for a minute or so, stirring to scrape up and burger bits into the sauce.
- Stir in butter until melted. Taste and season sauce.
- Serve burgers with sauce poured over and green salad on the side.
Variations
vegetarian – try serving spinach & Feta Burgers, these lentil burgers or chickpea burgers with the tomato & red wine sauce. Just wipe the pan out to get rid of excess oil after frying the burgers. Equally delicious. OR try these Zucchini burgers.
vegan – for a posh take on lentil burgers. Serve the lentil patties drizzled with some tahini sauce made with equal quantities of tahini, lemon juice and water and a side of tabbouleh.
dairy-free – replace the butter with a generous drizzle of your best extra virgin olive oil at the end.
alcohol-free – replace the wine with beef or chicken stock.
different meat – any ground meat will work well including lamb or chicken.
more substantial (carb lovers) – serve burgers on buns.
more substantial (low carb) – serve on these almond burger buns with some mayo.
paleo (grain, legume & dairy-free) – use olive oil for butter and handful cherry tomatoes for ketchup.
Waste Avoidance Strategy
beef – freeze
wine, tomato paste – pantry.
butter – keeps in the fridge for months.
salad leaves – best to use for another meal.
Problem Solving Guide
burgers falling apart – you need to be firm when forming you patties to help the burger maintain its shape. If the burgers start to stick or fall apart when you turn them, it usually means that they haven’t cooked for long enough to form a crust. Leave for a minute or so longer and then try again.
too salty – the danger with this salt crust method is getting a super salty end dish. This is why I haven’t seasoned the meat when making the patties. If you can see excess salt crystals on the pan or the burgers after they are cooked, gently wipe off with a piece of paper towel before making the sauce. Using unsalted butter will help. Next time use less salt in the pan but for now a little brown sugar whisked through the sauce can help sweeten and take the edge off the salty flavour.
burgers raw in the middle – when making thick burgers like this it can be easy to get the outside lovely and browned before the burgers are cooked through. If you’re a little unsure, cut into one of the burgers to check they’re done enough for you before removing from the heat – this isn’t idea but it’s the best way to learn when meat is cooked. Eventually you’ll be able to tell by feeling the burger without cutting into it – but that takes a little time.
Leftover Potential
Excellent. Great cold on sandwiches. Or just reheat with the sauce in pan over a low heat.
Add to my Old Favourite Recipes
Are all comments showing up? I swear I did this one Tuesday. I absolutely loved this! The sauce makes this a delicious way to eat a hamburger. Added green onions to the mince before cooking.
BTW, this was Day 7.
Actually Ken – you had 2 comments on my other site thestonesoup.com. So I got them still! Nice idea to add green onion 🙂
So fast! Salt on the bottom magic!
Yes magic Amanda!
what a revelation to cook the meat patties on a salt crust. I loved the flavour. I think I will use your suggestion of a little less tomato paste next time but it felt like an indulgent meal for one made from mince.
The salt is great isn’t it Martina 🙂
Had this for our #9 meal for my Irishman’s 1/2 Birthday. Haven’t had this in years and while it was good, I think I’d halve the tomato paste next time so the wine flavours come through. Served with hasselback potatoes to complete the celebration https://simplemealplans.mystagingwebsite.com/2015/04/hasselback-pototoes/
#8 and last for the 10 Day Challenge. I made zucchini burgers again, and baked them, so no
‘burger bits’ for the sauce. I started the sauce with the dregs from The Passata Bottle That Would Not Die, and the resulting mix seemed a bit runny, even after reduction, so I added a ,little tapioca flour to thicken it. I also grilled a red capsicum to go with the burgers and salad. Good.
Is that passata bottle dead yet Mark? Thanks for making me laugh 🙂
Made these last night for my family and once again a huge success. Instead of the tomato wine sauce ( I really want to try that next time) I made sautéed mushrooms in butter and wine. I made a Greek inspired cabbage salad with lots of fresh oregano and mint, feta and kalamata olives. Couldn’t resist steaming some green beans and serving with a few toasted pine nuts. I was enjoying myself in the kitchen and using things up in the fridge.
ooh I love the idea of your mushroom sauce with burgers Carolyn – thank you for the idea!
Another success on the Challenge. Mr A. loved the simplicity of the meatballs (no onion or egg) and the red wine sauce really made it special.
Excellent Jennifer!
Our family is Dutch, and salty meatballs = life. The sauce is next level, ridiculously easy, saucy, delicious and perfect with these simple tasty meatballs.
oh yay for meatballs Kelly!