Ketchup is always good but rarely exciting — like that “Friends” episode you’ve watched 100 times. If you’re looking for some new programming, try this burger recipe, which includes a quick mustard butter to slather on the patty. This new burger requires getting a little more adventurous in the wine department. Any of the three bottles below would make a perfect pairing.
Make this
Recipe by Bill Daley
Prepare a charcoal or gas grill. Divide 1 pound ground beef into 4 equal portions. Gently shape each portion into a patty. Season with salt and pepper.
Beat 1/2 stick (1/4 cup) unsalted softened butter until creamy; blend in 1 tablespoon Dijon mustard and 4 sprigs fresh parsley, chopped.
Grill patties, 3 to 4 minutes per side for medium. Place patties on bottoms of toasted buns. Top each burger with a dollop of mustard butter while still hot, then the bun top. Serves 4.
Drink this
Pairings by sommelier Rachael Lowe of Spiaggia, Chicago
>> 2011 Pax Alder Springs Syrah, North Coast, California: Pax Mahle and his wife, Pam, focus on single-varietal syrah drawn from cooler climate regions and vineyards. With dense aromas of black currant, black cherry, smoke, anise and a touch of dried tarragon, this wine will work beautifully with the richness of the meat while also mimicking the herbal notes well.
>> 2011 La Serena Brunello di Montalcino, Tuscany, Italy: This small family winery was founded in 1988 but only recently began exporting more broadly. It uses organic practices and focuses on elegant wines, such as this lovely Brunello from 100 percent sangiovese grosso grapes. Notes of raspberry confit, brambly strawberry preserves, fresh-cut herbs and a hint of new leather will balance the astringency of the mustard butter, while bright acidity will cut through the dish’s fattier components.
>> 2013 Acustic Celler Acustic Montsant, Catalonia, Spain: From old vineyards of garnacha and carinena, this vivid red is light enough to accommodate the nuances of the parsley and toasted buns, while its touch of tannin and acidity will stand up to the meat of the burger. Fleshy red currants and a hint of smoked meat in the wine will also balance the earthiness of the dish.
