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Photo for - Black River Burgers

Black River Burgers

Inspired by Prince Edward County's excellent viniculture, these cheesy burgers can be made three ways and feature an onion 'jam' topping made using red or white wine or cider. Cheers to your next BBQ!

  • Yields: 8 burgers
  • Preparation: 20 minutes

Ingredients

Onion-Wine Jam

  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 1 sweet onion, large, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 tsp (2mL) dried thyme leaves
  • 1 cup (250mL) red wine
  • 1/4 tsp (1mL) salt
  • 1/4 tsp (1mL) pepper

Burger

  • 1/2 cup (125mL) bread crumbs, fresh and soft
  • 2 eggs
  • 4 tsp Dijon mustard
  • 4 tsp (20mL) Worcestershire sauce
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper
  • 2 lb (1Kg) lean ground beef
  • 2 cups (500mL) BLACK RIVER - Cheddar With Honey, grated, about 1/2 package
  • 8 hamburger buns, toasted
  • traditional burger accompaniments as desired

Instructions

  1. Melt butter in a large skillet set over medium heat. Add onion, 1 clove garlic and thyme; cook, stirring occasionally for 15 minutes or until softened and starting to caramelize. Add wine and simmer for 10 minutes or until absorbed and onions are very tender. Season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Cool slightly.
  2. Stir breadcrumbs with egg, mustard, Worcestershire sauce, remaining garlic, salt and pepper in large bowl. Gently mix in beef and 1 cup (250 mL) of the cheese. Form into 8 equal patties; press a large thumb-sized indent in centre of each patty for more even cooking.
  3. Preheat the grill to medium. Grill burgers for 7 to 8 minutes per side or until an instant read thermometer inserted into the side registers 165°F (74°C). During the last 2 to 3 minutes; place a spoonful of the onion mixture on the burgers and top with remaining grated cheese. Cover and grill until melted. Serve on buns topped with tomato and baby arugula.
  • Patties can be made and held in the refrigerator for up to 1 day for frozen in an airtight container for up to 2 weeks. To cook burgers from frozen add 3 to 4 minutes to the grill time.
  • Maple Cheddar-Cider Burgers: Use ground pork instead of beef. Replace cabernet wine with 3/4 cup (175 mL) hard or fresh cider and 2 tbsp (30 mL) maple syrup; use Black River Maple Cheddar for the cheese. Garnish burgers with grilled apple slices and spinach.
  • Edwardsburgers: Use ground turkey or chicken instead of beef. Replace the red wine with white wine. Garnish with grainy mustard and sliced tomato.
Photo of - Black River Burgers

Ingredients

Onion-Wine Jam

  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 1 sweet onion, large, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 tsp (2mL) dried thyme leaves
  • 1 cup (250mL) red wine
  • 1/4 tsp (1mL) salt
  • 1/4 tsp (1mL) pepper

Burger

  • 1/2 cup (125mL) bread crumbs, fresh and soft
  • 2 eggs
  • 4 tsp Dijon mustard
  • 4 tsp (20mL) Worcestershire sauce
  • 3/4 tsp (4mL) salt
  • 3/4 tsp (4mL) pepper
  • 2 lb (1Kg) lean ground beef
  • 2 cups (500mL) BLACK RIVER - Cheddar With Honey, grated, about 1/2 package
  • 8 hamburger buns, toasted
  • traditional burger accompaniments as desired