Burgundy Beef Burgers
|Ground chuck||2 Pound|
|Soft bread crumbs||1 Cup (16 tbs)|
|Red cooking wine||1⁄4 Cup (4 tbs) (not sweet)|
|Sliced green onions||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Red cooking wine||1⁄4 Cup (4 tbs)|
|Thick french bread slices||6 , cut on the diagonal|
In large bowl, toss first 7 ingredients with a fork till well mixed.
Shape in 6 doughnut-shaped burgers, about 1 inch thick.
For burgundy sauce, cook 2 tablespoons green onions in 1/2 cup butter till just tender; add 1/4 cup wine.
Brush burgers with the sauce.
Broil over coals about 4 inches from heat for 9 minutes, brushing frequently with sauce.
Turn burgers and broil 4 minutes longer or till of desired doneness, continuing to brush with sauce.
Serve on buttered French-bread slices.
Heat remaining sauce to pass with burgers.