Rosemary & Red Wine Hamburger Patties


It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.


1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

  • Heat the oil in a large skillet set over medium-high heat.
  • When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.
  • Meanwhile, use your hands to form the ground beef into four equal sized patties.
  • Season the patties generously on both sides with the salt and pepper.
  • Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.
  • Flip the patties and cook for an additional 2 minutes.
  • Add the wine and the rosemary to the pan.
  • Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.
  • Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

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