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Grilled steak burgers with port wine reduction spread


This is sure to be one of the best gourmet burgers you’ll ever try.  Large, well-seasoned patties are grilled to perfection, placed onto toasted Ciabatta bread with melted cheese and topped with a delectable port wine spread.  Definitely a great burger for any occasion.


  • 3 pounds/1.3 kg ground beef, preferably leaner meat
  • 2 tablespoons/30 mL salt
  • 2 tablespoons/30 mL ketchup
  • 2 teaspoons/10 mL Worcestershire sauce
  • 2 teaspoons/10 mL onion powder
  • 1 1/2 teaspoons/7.5 mL garlic powder
  • 1 teaspoon/5 mL, coarse ground black pepper
  • 1/2 teaspoon/2.5 mL ancho chili powder
  • 4 large Ciabatta bread
  • plain and garlic olive oil
  • 8-10 large slices of Havarti cheese

For Port Wine Reduction:

  • 1 1/2 cups/360 mL port wine
  • 2 tablespoons/30 mL finely chopped shallots
  • 1 teaspoon/5 mL beef soup base, plus 2 tablespoons/30 mL water
  • 1 3/4 cups/420 mL mayonnaise
  • olive oil
Prep Time: 20 minutes
Cook Time: 53 minutes
Total Time: 73 minutes
Yield: 4 servings


  • To prepare port reduction:  heat 1 tablespoon/30 mL olive oil in a small pot. Add shallots and cook on medium high heat, for 1-2 minutes.  Once translucent, pour in wine.  Allow mixture to come to a quick boil, add beef base, water, and stir.  Reduce heat and let mixture simmer for 20-25 minutes.  Stir mixture occasionally. Once reduced more than half and mixture has thickened (takes on the consistency of syrup) remove from heat and allow reduction to cool.
  • Once cooled, mix 2 tablespoons/30 mL at time into mayonnaise until well incorporated.  It will take on a lavender hue.  Place into an air tight container and store in refrigerator until ready to use.
  • Preheat grill for medium-high heat.  Combine meat with corresponding seasonings.  Form into four large patties or two smaller ones, depending on size of the bread.  Do not make patties too large, as you run the risk of them breaking on the grill.  Patties should be about 1 inch thick. Place burger patties onto grill and cook for 7-8 minutes per side.  Once cooked remove from heat, place onto large platter or cookie sheet, and tent with foil to keep warm.
  • Cut ciabatta bread in half, lengthwise.  Drizzle with regular and a touch of garlic olive oil.  If you do not have garlic oil, just dust lightly with garlic powder.  Place onto grill cut side down for 2-3 minutes.  Once lightly toasted and warmed through, remove from heat, and promptly add Havarti slices, burger patties, a generous helping of port wine spread, and top halves of Ciabatta.
  • Cut into three pieces each or two if the bread is smaller.


By Derrick Riches

Barbecues & Grilling Expert

***Grabbed from: