Adam Richman’s Malbec Burger Recipe

Adam Richman, of Man vs. Food, Man Finds Food and NBC’s Food Fighters, recently released his first travel...
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Adam Richman, of Man vs. Food, Man Finds Food and NBC’s Food Fighters, recently released his first travel memoir/cookbook, Straight Up Tasty: Meals Memories & Mouthfuls from My Travels. Adam put together the collection of recipes based on the ingredients, techniques, and flavors he encountered through his travels. The book also features burger recipes he created especially to pair with Alamos Wines. Here’s the recipe for his twist on the traditional burger, Malbec Burger with Creole Mustard Tomato Jam, courtesy of Alamos Wines.

5
Servings
772
Calories Per Serving
Deliver Ingredients

Ingredients

Burgers

  • 1/2 Pound ground lamb
  • 1/2 Pound ground pork
  • 1/2 Pound ground beef (85% lean)
  • 1/2 Cup panko breadcrumbs
  • 1/2 Cup roasted tomatoes, finely chopped (approximately 3 to 4 plum tomatoes roasted with a drizzle of olive oil until soft)
  • 1/3 Cup flat leaf parsley, finely chopped
  • 1/4 Cup roasted garlic, finely chopped (approximately a head of garlic roasted with a drizzle of olive oil until soft, then squeezed out of skin)
  • 3 Tablespoons sun-dried tomatoes, finely chopped
  • 3 Tablespoons roasted red peppers, finely chopped
  • 2 Tablespoons fire-roasted poblano chilies (packed in olive oil), finely chopped
  • 1 egg
  • 1/2 Cup Alamos Malbec
  • 2 Teaspoons brown sugar
  • 1 1/2 Teaspoon paprika
  • 1 1/4 Teaspoon red pepper flakes
  • 1/2 Teaspoon sea salt
  • 5 Kaiser rolls for entree size burgers or 10 small potato rolls for sliders, split, toasted and lightly buttered
  • Olive oil
  • Creole Mustard Tomato Jam (see recipe below)
  • sliced plum tomatoes
  • Watercress leaves

Creole Mustard Tomato Jam

  • 1/3 Cup Alamos Red Blend
  • 1/3 Cup crushed grape tomatoes
  • 2 1/2 Tablespoons blackberry or raspberry jam (with seeds)
  • 1 Teaspoon fresh cracked black pepper
  • 1 Cup sea salt
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/3 Cup stone ground or Creole mustard

Directions

Burgers

  1. Preheat oven to 375° F. In a large bowl, mix all burger ingredients except rolls and olive oil using your hands until evenly incorporated. Make into 5 large (entrée size) or 10 small (slider size) patties and set aside.
  2. Over high heat, heat an oven safe pan until drops of water skitter across its surface. Pour in enough olive oil to coat bottom of pan by one quarter of an inch. Heat oil for 30 seconds. Place patties in pan, working in batches if necessary. Cook patties until browned on bottom and then flip and brown the other side. Remove burgers to baking sheet lined with aluminum foil. Repeat until all burgers are browned.
  3. Place burgers in preheated oven for roughly 5 to 7 minutes for medium doneness. Place on grilled buns and top with watercress, sliced plum tomato and Creole Mustard Tomato Jam. Serve hot.

Creole Mustard Tomato Jam

  1. Cook down all ingredients except mustard in a small saucepan, stirring constantly until thick and relatively uniform in consistency.
  2. Mash all bits of tomato into sauce.
  3. Remove from heat and place in a nonreactive bowl to cool.
  4. When just above room temperature, stir in mustard.

Nutritional Facts

Total Fat
56g
80%
Sugar
10g
11%
Saturated Fat
24g
100%
Cholesterol
102mg
34%
Carbohydrate, by difference
34g
26%
Protein
40g
87%
Vitamin A, RAE
130µg
19%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
80µg
89%
Calcium, Ca
148mg
15%
Choline, total
65mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
68µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
117mg
37%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
439mg
63%
Selenium, Se
27µg
49%
Sodium, Na
846mg
56%
Thiamin
1mg
91%
Water
111g
4%
Zinc, Zn
4mg
50%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.