Mustard-butter burgers: How to make them and what to drink with them

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 the burger recipe below, which has you whip up a quick mustard butter to slather on the patty. And, of course, you can’t try a new burger without getting a little more adventurous in the wine department. Skip what’s in your kitchen (it’ll keep for another night), and pick up any of the three bottles below for a perfect pairing.

Make this: Grilled Burgers with Mustard Butter

Prepare a charcoal or gas grill for grilling. 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. Makes: 4 servings

Recipe by Bill Daley

Drink this

Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:

2011 Pax Alder Springs Syrah, North Coast, California: Pax Mahle and his wife, Pam, who launched their own label in 2000, focus on single-varietal syrah drawn from cooler climate regions and vineyards in the northern portion of California. 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, with vines averaging 40 to 65 years old, this vivid red is light enough to accommodate the nuances of the parsley and toasted bread buns, while its touch of tannin and acidity will lend good grip 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.