What to drink with a burger?

Ah the burgers ! Of course, there are the simple burgers of fast food but the burger has long since found its place in today's kitchen and has even become an icon of bistronomy. There are countless chefs who have put the most imaginative burgers on the menu of their sometimes starred restaurant ...

At home, the burger can also be declined from classic to the most original: Beef and comté cheese, chicken with honey mustard sauce and slices of goat log, fish burger with tarragon mayonnaise sauce, veggie burger ...Do not hesitate then to work the food and wine pairing according to the burger recipe, depending on the meat chosen, but also according to the sauce, or even the garnish.

Beef Burger, a red wine with beef...

To accompany a nice beef burger - a pleasure for carnivores - nothing better than a blood red wine with a fruity flavour: a Côtes-du-Rhône village or a Beaujolais (Brouilly, Fleurie, Morgon ...) which will underline the delicacy of ketchup. For those who prefer full-bodied reds, you won't go wrong with a good Bordeaux or Languedoc.

The choice of wine, to be more precise, depends on the cheese and the sauce.

Beef burger on the grill :

Bordeaux to bring out the grilled side of the meat (Médoc, Haut-Médoc, Lalande de Pomerol, Saint-Emilion, Blaye, Côte de Bourg ...) or tannic red wine from the South-West (Bergerac rouge, Irouleguy, Madiran, Cahors).

Burger with bacon:

Côtes du Rhône (Red Ventoux, Costières de Nîmes, Côtes du Rhône village), Beaujolais Village or Cru du Beaujolais (Moulin à Ventoux, Chénas, Fleurie ...)

Burger with cheddar or Emmental cheese:

Bordeaux (Médoc, Haut-Médoc, Lalande de Pomerol, Saint-Emilion, Blaye, Bourg ...) or tannic and patinated red wine from the Languedoc (Minervois, Cabardès, Fitou, Saint-Chinian, Languedoc red, Pays d'Oc Merlot).

Burger au comté :

Côtes du Rhône (Ventoux red, Costières de Nîmes, Côtes du Rhône village), tannic and patinated red wine from Languedoc (Minervois, Cabardès, Fitou, Saint-Chinian, Languedoc red, Pays d'Oc Merlot)

Luxury variation, the Burger with foie gras:

Bordeaux (Haut-Médoc, Lalande de Pomerol, Saint-Emilion, Margaux, Pessac-Léognan, Graves, Moulis, Listrac, ...) Red Burgundy if the foie gras is fried (Nuits Saint Georges, Pommard, Hautes Côtes de Nuits, Givry)

Chicken burger, why not dare to go for white wine

Let's have some fun with a grilled chicken fillet topped with mustard/honey sauce in a burger largely topped with goat cheese, all in a bread delicately flavoured with a few drops of virgin olive oil. You can try a white wine such as a Pinot Gris Kaefferkopf, with honeyed notes this Alsatian wine will go well with an old-fashioned light mustard and its liveliness will bring out the sweetness of the whole! But one can also venture much further south with a Coteaux d'Aix en Provence White or Rosé.

Burger with breaded chicken:

White wine from the south of France (Languedoc white, Ventoux white, Pays d'Oc white), Mâcon white, Côte du Rhône white

If you prefer a red wine, choose one that is not too tannic like a red from Touraine (Touraine, Chinon, Bourgueil) or a red Beaujolais!

Chicken burger with curry sauce:

Fruity Alsace white wine such as Gewurtztraminer, Pinot Gris; Anjou white. Rather red wine ? Opt for a red Anjou or a Syrah du Rhône (Crozes-Hermitage, Saint-Joseph, Syrah des Collines Rhodaniennes).

Chicken fillet burger with barbecue sauce :

With a barbecue sauce we can switch to red wine, we will try to find a not too tannic step not to erase the delicate flesh of the chicken but a sunny red wine not too acidic. Let's start with a Merlot from the Pays d'Oc, and for those who like foreign wines, a Spanish wine like a Rioja will do very well!

Fish Burger, a dry white wine

Fed up with meat? Try the Fish Burger! A burger bread topped with one or two nice and crispy breaded hake fillets, seasoned with tarragon mayonnaise. It will be pleasant to match it with a Sauvignon Blanc based wine like a Reuilly or Touraine!

Burger with hake fillet and tartar sauce:

Bordeaux white, Entre-deux-mers, Graves white, Touraine white, Reuilly white, Saint-Bris.

Salmon burger:

White Sancerre, Pouilly-Fumé, Beaune, Hautes Côtes de Beaune, Côte Chalonnaise (with salmon, opt for dry white wines either with a touch of minerality or with a woody touch)

Vegetarian burger, the wine depends on the vegetables...

What could be more contemporary than a 100% vegetarian burger? Patty of varied vegetables, soya steak, marinated and breaded tofu ... the veggie burger is declined to the envy. Faced with this diversity, a light, very supple red wine, such as a Gamay or Beaujolais Villages, a Pinot Noir would also do the trick!