Wine Varietal: White Zinfandel
This burger has every element that has been forgotten of the old fashioned burger and old fashioned toppings.It is truly a great burger that fulfills every craving. Dont you hate it when you cant decide on mustard or ketchup? Well … no need… I incorporated both inside the burger! The beef from the state of Iowa really is incompatible…and it will be nice to see a “good ole” burger with “good ole” toppings make it in the finals….because thats American!
2 pounds ground chuck
3 tablespoons Heinz Ketchup
2 tablespoons French’s Mustard
1 dry packet of Hidden Vally Ranch salad dressing mix
2 teaspoons sea salt
1 teaspoon pepper
4 green onions sliced
2 tablespoons of Sutter Home White Zinfandel
Tomato, pickle and onion relish
4 red tomatoes seeded and diced
1 fresh dill pickle diced
1/4 cupsweet gherkin pickles diced
1 teaspoon olive oil
1/8 teaspoon of sea salt
1/4 teaspoon white pepper
1/2 cup shredded and chopped ice burg lettuce
3 tablespoons of vegetable oil for brushing grill rack
12 oz of Velveeta cheese sliced into 6 slices
6 good quality potato rolls with sesame seeds cut in half
Preheat grill to a medium high heat.
To prepare patties, combine in large bowl, ground chuck, ketchup, mustard, ranch dressing mix, salt, pepper, and green onions. Handling as little as possible, form into patties to fit rolls, cover with plastic wrap and set aside.
To prepare tomato, pickle and onion relish, combine in a large bowl, tomatoes, dill pickles, gherkin pickles, olive oil, sea salt, white pepper, and ice burg lettuce. Cover with plastic wrap and set aside.
When grill is ready, brush rack with vegetable oil. Place patties on grill, cook turning only once,until done preference, about 3-4 minutes on each side for medium. Add cheese to burgers and close grill to melt. During the last few minutes of grilling burgers, place rolls cut side down on grill and toast lightly.
To assemble the burgers, place grilled burgers on bottom half rolls, top grilled burger with generous portion of tomato pickle and onion relish, add tops of buns, and serve.