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Cabernet Day Tomorrow – The French Grape Loves All-American “Napa Burgers”!

Here's a simple burger meal for Cabernet. I put together the topping specifically to go with Cabernet Sauvignon. Read on for the recipe, the how-to pix, and the wine pairing!

Here’s a simple burger meal for Cabernet. I put together the olive-roast pepper-rosemary topping specifically to go with Cabernet Sauvignon. (Recipe and how-to pix today. Wine pairing tomorrow!)

Welcome back, my friends! Made any plans yet for Cabernet Day tomorrow?

Well, I decided to get a head start for you…

Today, to help you get ready for tomorrow’s Cabernet Day DIY festivities, I’ll outline the easy recipe so you can shop for ingredients. (As always, feel free to play with the proportions.)

 

Wineries large and small, in Napa Valley and beyond, suffered severe damage in the quake.

Several of Napa Valley’s renowned Cabernets.

Then tomorrow, on Cabernet Day itself, I’ll walk you through the wine pairing.

Using my “Rosina’s 5 Non-Rules for Wine and Food Pairing” guide (*Click Here* for your free download), I’ll fill you in on my reasons behind the flavors and techniques for my “Napa Burgers” recipe.

 
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THE RECIPE:
“Napa Burgers” with an Olive, Roast Pepper and Rosemary Relish

Ingredients:

The Relish ~
• Red onion, cut into thin slivers
• Olive or other vegetable oil, bacon fat or a combination
• Roasted red peppers (from a jar or homemade ~ just toast peppers over a BBQ or gas burner and peel off charred skin), chopped
• Mixed olives (remove pits if necessary), chopped
• Rosemary, fresh or dried, very finely minced
• Balsamic vinegar
• Pomegranate juice
• Salt and pepper to taste

The “Napa Burgers” ~
• 1 1/2 lbs ground beef, lamb, bison or game meat
• Olive or other vegetable oil, bacon fat or a combination
• 1/4 lb sharp cheddar cheese, shredded or grated
• Salt and pepper to taste

Method:
For the relish: Sauté onions in oil over medium heat, stirring often, until well browned. Add remaining relish ingredients, cover pan, and turn heat to low. Simmer 8 to 10 minutes to blend flavors. The consistency should be similar to standard burger relish, but chunkier.

For the burgers: Shape meat into 4 to 6 patties and season lightly. In a hot pan, sear patties in oil and sauté until well browned. Turn patties over, divide cheese evenly on top and continue cooking until done to your liking. (Want to cook the burgers on your outdoor grill? Why not!

Spoon some relish on each burger, pour some (preferably Napa) Cabernet, and enjoy!!!

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Mixed olives from the "olive bar" at my local market.

Mixed olives from the “olive bar” at my local market. Remove any pits & chop olives coarsely.

Tim's beautiful, organic sweet peppers

“Farmer Tim’s” beautiful, organic sweet peppers

Toast the peppers over a gas flame (or BBQ)

Toast the peppers over a gas flame (or use a BBQ)

Scrape off charred skin with a small knife (or fingernail)

Scrape off charred skin with a small knife, remove stems and seeds, and chop.

Sauté red onion until well browned.

Sauté red onion until well browned. (This helps build in deeper layers of flavor.)

A little balsamic vinegar goes into the pan with the olives, pepper, rosemary and pomegranate juice.

A little balsamic vinegar goes into the pan with the olives, pepper, rosemary and pomegranate juice.

Cook your burgers (in a hot pan or on a BBQ) until well browned. I'm using lean, grass-fed beef.

Cook your burgers (in a hot pan or on a BBQ) until well browned. I use bison, lamb or local grass-fed beef.

For even more flavor, add extra-sharp cheddar cheese.

For even more flavor, add extra-sharp cheddar after you flip the burgers.

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See you tomorrow, my friends, for Cabernet Day (and the pairing for today’s recipe)!

Until then, as always,
Cheers, and happy tasting,

Rosina

PS ~ Once again, if you haven’t yet grabbed your *free* download of my *foolproof* guide ~ “Rosina’s 5 Non-Rules of Wine and Food Pairing” ~ just *Click Here* and follow the prompts.

It’s the best way I know of to make the foods *you* love taste even better!

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