You have to start with freshly ground meat. I love ground chuck with an 80/20 ratio, meaning the meat has 20% fat content. You have to have some fat content to produce a flavorful burger. Here is an article that I found that provides a little history of the burger and how it has become a gourmet treat. The basic technique for how to make a compound butter is also in this article. http://www.thewinenews.com/jja09/cuisine.asp
This wine has a dark garnet color. The nose is filled with aromas of ripe dark fruit and a hint of chocolate. The palate has flavors of blackberries, dark plums and chocolate with very smooth tannins. This wine was lovely! I love a wine that is great to sip on its own and also be paired with meals, and this wine fits the bill. This wine would pair well with burgers, steaks or my super bruschetta. Note: This wine was a sample provided by Rodney Strong Vineyards. http://www.rodneystrong.com/ SRP $25.00
This wine would be great with burgers stuffed with rosemary compound butter or burger patties infused with some finely chopped rosemary. Burgers with this wine steps the whole burger experience into the "gourmet" dining experience.