In my newest obsession I am looking to integrate the flavors of marinated meat into a burger. For our first explorations we are marinating short ribs in a blend of red wine, soy sauce and Crystal hot sauce. We have added crushed garlic and dried onions to the marinade for the flavors of the alliums and their wonderful aromatics. In this slightly skewed representation of beef bourgignon we are marinating the ribs for two days. When they are done we will grind and mix them in the style of our butter burgers. The wine marinade will be boiled and used to make red wine ketchup. The theories are good, now it's time to put them to the taste test.