Partner Content

Malbec Burgers with Creole Mustard Tomato Jam

Recipe adapted from Alamos, The Wines of Catena
0 Ratings
Malbec Burgers with Creole Mustard Tomato Jam

To learn more, see the Alamos Daring Pairings feature.

Malbec Burgers with Creole Mustard Tomato Jam

Recipe adapted from Alamos, The Wines of Catena

Yield: 5 servings

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes


For the Creole Mustard Tomato Jam:

⅓ cup Alamos Red Blend

⅓ cup crushed tomatoes

2½ tablespoons blackberry or raspberry jam (with seeds)

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

½ teaspoon onion powder

⅓ cup Creole mustard

Salt, to taste

For the Burgers:

½ pound ground lamb

½ pound ground pork

½ pound 85% lean ground beef

½ cup panko breadcrumbs

½ cup chopped canned tomatoes

⅓ cup flat-leaf parsley, finely chopped

¼ cup roasted garlic, finely chopped

3 tablespoons finely chopped sun-dried tomatoes

3 tablespoons finely chopped roasted red peppers

2 tablespoons finely chopped fire-roasted poblano chiles (packed in olive oil)

1 egg

½ cup Alamos Malbec

2 teaspoons brown sugar

1½ teaspoons paprika

1¼ teaspoons red pepper flakes

Salt, to taste

Extra-virgin olive oil

5 Kaiser rolls split, toasted and lightly buttered

Watercress, to serve (optional)

Sliced plum tomatoes, to serve (optional)


1. Make the Creole mustard tomato jam: In a medium saucepan over medium heat, combine the wine, tomatoes, jam, black pepper, garlic powder and onion powder. Cook, stirring often, until the sauce thickens. Remove from heat and place in a nonreactive bowl and allow to cool. Stir in the mustard and taste; adjust the seasoning as necessary and set aside.

2. Make the burgers: Preheat oven to 375°. In a large mixing bowl, combine the lamb, pork, beef, breadcrumbs, chopped tomatoes, parsley, roasted garlic, sun-dried tomatoes, roasted red pepper, chiles, egg, Alamos Malbec, brown sugar, paprika and red pepper flakes and season with salt. Mix gently with your hands until combined. Divide the burger blend into 5 equal parts, then gently pat shape to form patties.

3. Heat enough oil to coat the bottom of pan by a ¼-inch over high heat until hot but not smoking. Add the patties to the pan, working in batches if necessary. Cook patties until browned on bottom and then flip and brown the other side, about 2 minutes on each side. Remove burgers to baking sheet lined with aluminum foil. Repeat until all burgers are browned.

4. Place burgers in oven for 5 minutes for medium doneness. Place on toasted buns and top with watercress, sliced plum tomato and Creole mustard tomato jam. Serve hot.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →