If you’re paging through the May edition of Food and Home Magazine you may have recognised the faces on page 18. Yes, that’s Tables and Thyme as the featured blog of the month. We’ve saved an electronic copy here if you prefer to read the article online.

Claudine and Chantelle

The burger we chose for the article is one of our favourites! The buttery red wine makes it ideal for winter too. Flavored butter melting into the meat is a great way to add moisture to your burger without using condiments. Remember that the red wine butter can be stored in your freezer for up to one month.


Homemade Beef Burger with Red Wine Butter
Prep time
Cook time
Total time
Serves: 4
  • 500g beef mince. (We recommend grass-fed beef with a high fat content. Chuck is preferred)
  • 60g breadcrumbs
  • 10ml 2tsp chopped herbs (thyme and parsley)
  • 5ml (1tsp) paprika
  • 2.5 ml (1/2) tsp salt
  • 2.5 ml (1/2) crushed black pepper
  • Red Wine Butter
  • 500ml red wine
  • 30ml sugar
  • ½ chopped onion
  • 250g butter, softened and whipped
  • 1tsp oil
  • *Replace wine with ¼ cup (60ml) chopped Rosemary for a non-alcoholic alternative
  • To assemble burgers:
  • 4 rolls (plain)
  • Butter lettuce
  • Rocket leaves
  1. In a heavy based saucepan, fry onion in a little oil. Add red wine and sugar. Simmer and allow to reduce over a low heat (about 10 minutes) until wine is almost syrupy. Remove from heat and allow to cool to room temperature. Mix the wine with the whipped butter. Roll in wax paper and chill until firm.
  2. For your burgers, mix all the ingredients together. Try not to mix too much as you want to keep the fatty aspect of the meat. Shape into four equal size burgers.
  3. Sear on a hot fire or cook in a little oil in a heavy based pan. The ideal burger should be slightly crispy on the outside but still juicy on the inside
  4. Use the pan or fire to lightly toast the inside of your hamburgers rolls.
  5. Assemble the burger starting with the bottom of your roll, followed by the butter lettuce and rocket and then the cooked burger patty. Top with a slice of the red wine butter. The hot burger should melt the butter.