which wine for a recipe

29
10
Joined Jun 18, 2006
I found this recipe for Greek Hamburgers, it calls for wine but does not specify what kind. What should I use? Or can I substitute something else? Here is the recipe.

[h5]Ingredients[/h5]
  • 2 pounds ground beef
  • [sup]1[/sup]/2 cup diced onions
  • 2 slices bread, crumbled
  • 2 small tomatoes, chopped or 1 cup tomatoes, canned
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano
  • 2 eggs
  • [sup]1[/sup]/2 cup wine
  • salt and pepper, to taste
[h5]Instructions[/h5]
  1. Mix all ingredients well in large bowl.  Use hands to thoroughly combine.
     
  2. Shape into 8 patties.
     
  3. Roll patties in flour and fry.
Thank you
 
8,550
207
Joined Feb 13, 2008
Any ordinary, drinkable, fairly dry, not too-expensive, red.  Syrah, Shiraz, Pinot, Burgundy, Cabernet, Merlot, Rioja, etc. If you have a Trader Joe's near you, any of the Charles Shaw, "2 buck Chuck," reds would be great.

BDL
 
2
10
Joined Aug 19, 2010
Hi there.

Ousso better not. It usually accompanies fish & shellfish dishes.

I agree with the red wine, although some Retsina would work.
 
8,550
207
Joined Feb 13, 2008
Ouzo (not ousso) is a sweet liqueur with an intense licorice taste.  It wouldn't go any better with a hamburger than chopping up black licorice jelly beans and mixing them in.  A better idea might be to pour a couple of ounces of ouzo over ice in a chimney, mix in 3 or 4 parts cold water to each part ouzo, and enjoy a heck of a nice, tall summer drink as a partner your grilled burger.

Metaxa is a slightly sweet, grape brandy.  Could work, but it's nothing like wine.

BDL
 
3,208
159
Joined Aug 25, 2009
Any ordinary, drinkable, fairly dry, not too-expensive, red.  Syrah, Shiraz, Pinot, Burgundy, Cabernet, Merlot, Rioja, etc. If you have a Trader Joe's near you, any of the Charles Shaw, "2 buck Chuck," reds would be great.

BDL
Yes, I agree. but as an after dinner drink....."ouzo" , Sambuca style......OPA !!!
 
8,550
207
Joined Feb 13, 2008
Chef Petals,

I agree about ouzo straight in a small class -- after dinner.  But mixed with cool water (ice optional but very American) in a tall glass -- pure refreshment any other time, and very good with mezze.  Same with arak and raki.  Ask Sis in Cyprus.  Also pretty much the same with Pernod, cheri.

Yassou!

BDL 
 
Last edited:
3,208
159
Joined Aug 25, 2009
Chef BDL,

Your right, with ice and tall glass on a hot day....so refreshing.

Just got in the door from one of the biggest markets in Montreal, I saw some wonderful products from around the world. The market was alive, full of energy. I am aglow.. ....took some nice pics, will post them soon.
 

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