The Ultimate Deluxe Gourmet Burger with Saxenburg 2nd Generation Syrah

Gourmet burgers are a definite crowd favourite and the perfect, relaxed dinner party meal. So when Saxenburg Wine Estate asked me to create a pairing for their Family Series 2nd Generation Syrah 2020, from their Wine Club collection, I could not think of a better partner than my Deluxe Gourmet Burger.

Syrah is such a versatile, food-friendly wine, and the bright, fruity flavours pair beautifully with the smoky flavour of charred meat. The hint of pepper also enhances the taste of the burger wonderfully.

Saxenburg Wine Club – 2nd Generation Syrah 2020

The Saxenburg Wine Club Box is released twice a year, with 6 wines, exclusively available to wine club members. One of the wines in the October wine club box is the Family Series 2nd Generation Syrah 2020. The Family Series range was created, together with the winemaking team, for the second generation Bührer Family. Vincent and Fiona, the proprietors of the Estate, had the goal to explore the versatility of Syrah, known to be synonymous with Saxenburg. As part of their ongoing experiment to push the boundaries with their wines, they use modern winemaking techniques to create thought-provoking wines for the wine club members. This wine is a true gem to add to your wine collection. If you would like to find out more about the wines featured in the wine club box, pop over to Instagram and watch my video chatting with winemaker Dirk van Zyl.

Deluxe Gourmet Burgers

I serve my Gourmet Burgers with Sweet Potato Wedges and a Creamy Mushroom Sauce. The potato wedges take the longest to cook – so preheat your oven before you start the rest of your prep.

Sweet Potato Wedges

Ingredients:

500g Jewel Sweet Potatoes (you can substitute with regular potatoes if that is your preference)
Olive oil
Black pepper
Lemon juice
Funky Ouma Chilli Salt

Firstly, wash the potatoes and remove any sand or grit, pat dry with a tea towel. I leave the potato skins on and then slice the potatoes in quarters, lengthways. Drizzle the potatoes with olive oil, a generous sprinkling of chilli salt, black pepper and a couple of squeezes of lemon juice – toss well. Place in an ovenproof dish and cook in a preheated oven, at 200°c for +/- 40min or until golden brown and crispy.

Burger Patties:

Ingredients:

1kg Lean Mince – I use a combination of beef and lamb
1 Small Onion (finely chopped)
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Paprika
1 tsp. Cayenne pepper
1 tsp. Thyme
2 Tbsp. Fresh coriander – chopped
1 Tbsp. Dijon Mustard
½ Cup grated Parmesan cheese
1 large egg
100g Rye Bread crumbs ( you can use any type of bread you like, but the fresher, the better)
Chilli oil
Salt and pepper
Olive oil
Tomato Sauce
Worcestershire Sauce
Chilli Sauce
Burger Rolls(Buns)

Heat olive oil and sauté the chopped onions in a small frying pan until soft but not browned. If the onions start sticking, just add a dash of water to the pan.

In a large bowl, mix the mince together with all your other ingredients. I usually add the bread crumbs last, allowing you to judge how wet the mixture is and adjust the amount accordingly. Once you are happy with the consistency, divide into 8 portions and shape into patties. I like to put them in the fridge for around 30 minutes to chill; this helps them hold their shape better during cooking.

Once they are chilled, grill them on the braai or gas weber over medium-high heat. Sear to lock in the juices, then baste with a mixture of tomato, Worcestershire and chilli sauces before turning. Cook for approximately 10 minutes in total. Alternatively, pan-fry to sear and then place the burgers onto a baking tray; cook in the oven for five minutes or until done to your liking. Allow the burgers to rest for a few minutes while you prepare the mushroom sauce.

Mushroom Sauce

Ingredients

1 Small Onion (finely chopped)
Olive oil
Butter
1 punnet portabello mushrooms
250ml fresh cream
1 tsp. tarragon
salt and pepper to taste
30 ml brandy or wine (I use a dry dessert wine or a good quality red)

Heat a frying pan, add olive oil and a tablespoon of butter. Saute the onions until golden, add the sliced mushrooms, tarragon, salt and pepper, and cook for a few minutes until lightly browned. Add the brandy or wine and cook until the alcohol has reduced. Remove from the heat and add the cream. Simmer over low to medium heat until the sauce has thickened. Check your seasoning before serving and adjust if necessary.

Assembling Your Deluxe Gourmet Burger

Prepare your burger roll(bun) to your liking – I like heating the rolls in the oven. To make your Gourmet Burger truly deluxe, garnish with fresh tomato, lettuce, rocket, brie cheese, bacon, as well as cucumber and red onion relish. Serve it with mushroom sauce and sweet potato wedges. Now all that’s left to do is enjoy with a glass or two of Saxenberg Family Series 2nd Generation Syrah 2020.

If you would like to enjoy this perfect pairing, join the Saxenburg Wine Club today!

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Disclosure & Disclaimer

Saxenburg Wine Estate supplied me with their Wine Club Box for review purposes. All information and rates are deemed accurate at the time of publication.