Coastal Cooking Online

Recently, my local grocer marked down ground sirloin for a manager’s special, so I (wisely) stocked up. Grilling season is upon us: sirloin is rarely cheap. Given my budget and my frugal tendencies, extending the meat becomes important to me. Below is a marvelous burger recipe using ground sirloin with Falcon Nest Syrah, which is tasty as well as heart-healthy! As an aside, this recipe can also be used for cocktail party meatballs.

Summertime Savory Sirloin & Syrah Burgers

3 ½ - 4 lbs. Ground sirloin or extra lean ground beef

3 cups fresh bread crumbs (I use crumbs from my sourdough bread)

¼ cup Falcon Nest Syrah

1 tablespoon soy sauce

1 tablespoon minced garlic

1 tablespoon mayonnaise

2 fresh eggs

Small bunch of fresh basil to taste

1 teaspoon Kansas City Steak Seasoning

1 teaspoon coarsely ground, black pepper

Place ground beef and bread crumbs into a large mixing bowl. Pour Falcon Nest Syrah, soy sauce, garlic, mayonnaise and fresh eggs into blender; pulse to combine. Add seasonings and blend well. Pour over beef and breadcrumbs in mixing bowl, and combine well until thoroughly mixed. Cover mixing bowl and refrigerate for at least one hour—or up to 12 hours—so flavors will saturate and the bread crumbs will become re-hydrated.

Remove from refrigerator and form into burger patties. Grill immediately or wrap and freeze for future use. Burgers should be grilled until well done. Makes approximately 12 1/3 pound or 16 ¼ pound burgers.

Author’s note: I like to serve our burgers with coleslaw, baby green salad and fresh fruit. A glass of Falcon Nest Syrah is nice, too!