I can not believe I forgot to take a picture of the beautifully colorful, thirst quenching, end of the weekend, summer inspired Rose Sangria I made yesterday. It was sooooo delicious (a little bit dangerous) and, actually, much prettier than this burger. Though, I must admit, this burger is beautiful in its own beefy "in your face" sort of way.
The burger is 1/3 pound ground sirloin gently formed into a disc shaped patty slightly thinner in the center to reduce the hockey puck effect when it gets on the grill. Sirloin is generally not the first choice of burger eficionados because of its lack of fat which could result in a dry burger, but I do think it has a really nice flavor. Therefore, to combat any potential dryness, I added a small pat of butter to the center of the burger as moistness insurance. I grilled them over medium high heat for about 5 minutes per side and they were cooked 'well-done' but I am honestly afraid to eat rare ground beef anymore. The pat of butter provided the perfect amount of rich moistness without making the burger greasy. A really good tip which I recommend you try.
For the Sangria, the most important yet unphotographed part of this meal, I combined a bottle of dry French Rose wine with a shot or two of Grand Marnier, a few glugs of Brandy and some sliced limes, oranges, peaches and grapes along with their juice, in a large pitcher. When ready to serve, I filled a fish bowl sized wine glass with ice and some of the fruit slices from the pitcher and filled the glass about 1/2 full with Sangria. I topped it off with some club soda for fizziness and enjoyed...several times!
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