A quality barbecued burger during the warm summer months can be marvellously paired with a range of wines. The type of wine that is appropriate largely depends on the ingredients of the burger. A straightforward beef burger typically pairs well with an array of red wines, as the rich proteins and intense flavours complement a quality red. This refers specifically to homemade burgers, not your typical takeaway options. The additional elements such as sauces, garnishments and other ingredients play a pivotal role in the pairing. Sweet condiments like ketchup may not be well-suited to light or tannic red wines. Add a hint of spice, a tangy pickle and sweet mustard, and you require a wine with a real punch.
A well-prepared barbecued burger adorned with cheese and various accompaniments is best paired with a robust, full-bodied red like a Grenache/garnacha originating from either the Rhône or Spain, or an indulgent Aussie shiraz, a Ribera del Duero or an Argentinean Malbec. Consider retaining the Americana feel of the meal with a voluptuous Californian zinfandel, or alternatively, kick back with a beer, perhaps an India Pale Ale, which is an ideal accompaniment to a summer’s day. It’s wise to steer clear of light red Burgundy and tannic Bordeaux, while a full-bodied mature cabernet or merlot would be excellent alternatives.
Although some may not view burgers, even the gourmet kind, as high-end cuisine, they can surprisingly be effectively paired with serious reds. Don’t be afraid to crack open a respectable bottle to accompany them.
Vegetarian burgers can bring just as much satisfaction as their meat counterparts. Chickpea burgers, for instance, are a fantastic choice, evoking Sicilian staple street food – the panelle sandwich. Jamie Oliver’s chickpea and sweetcorn burger recipe is a delightful choice, best paired with a mid-bodied white wine like a catarratto or grillo from Sicily. However, a sparkling variety also works wonderfully.
My daughter’s signature dish is a delectable halloumi burger, packed with tomatoes and a variety of herbs. The grilled tangy cheese coupled with the herbs perfectly complements a sauvignon blanc. To maintain the Grecian influence of the meal, an assyrtiko is also a great choice.