Pan-Seared Burgers with Sun-Dried Tomato Sauce

By dyannucci

Wine Spectator

The burger's sauce highlights Petite Sirah's appealing warm spice notes and, together, they make a bright counterpoint to the beef.

Ingredients

• 1 1/3 pound ground beef
• 8 1/2 ounces sundried tomatoes packed in oil
• 1/2 cup marinated red peppers
• 1/2 cup chopped walnuts
• 4 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 4 ciabatta buns

Details

Servings 4
Adapted from winespectator.com

Preparation

Step 1

1. Divide the ground beef in four and form into patties. Season with salt and reserve.

2. Combine the next five ingredients in a blender and pulse until coarse. Reserve.

3. In a heavy-bottomed sauté pan, heat 2 tablespoons of cooking oil over medium high heat, add the patties and cook until done, around 4 minutes a side for medium-rare. Serve on the ciabatta buns with 2 tablespoons of sun-dried tomato sauce. Serves 4.