Wine Varietal: White Zinfandel
2 pounds of ground Black Angus Beef
1 cup of blue berries
1 cup of sweet Vidalia onions
1 table spoon of sea salt
1 table spoon fresh ground pepper
2 large eggs
½ cup bread crumbs
1 cup Pennsylvania Maple Syrup
1 cup elderberry jelly
½ cup Sutter Home White Zinfandel
8 thick slices of maple bacon
2 Large Beef Steak tomatoes
1 large red onion
1 head of red leaf lettuce
1 cup bread and butter pickle chips
½ cup Hellman’s Mayonnaise
Eight slices of smoked sharp cheddar cheese
6 large Pennsylvania Dutch Potato hamburger rolls
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the glaze, combine the maple syrup, elderberry jelly, and Sutter Home White Zinfandel wine in a small sauce pan and reduce on low heat. Cover and set aside.
To make the patties, place the Black Angus ground beef in a bowl with the Vidalia onions , blue berries, sea salt, fresh ground pepper, 2 large eggs and bread crumbs. Mix by hand using plastic gloves, being careful not to crush the berries until thoroughly mixed. Form into 6 patties and refrigerate until ready to grill.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. Cook the bacon crispy in a cast iron pan at the same time. Place cheese slices on burgers and melt. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble the burgers, spread Hellman’s mayonnaise over the cut sides of the bun tops and bottums. Place a two large leave of lettuce, two slices of Beef Steak Tomatoes, a thick slice of red onion and a patty on each bun bottom. Top with a criss cross of bacon and a ¼ cup of bread and butter pickles. Add the bun tops and devour.
Makes 6 burgers