Wine Varietal: Pinot Noir
2 pounds ground chuck
4 tablespoons Pinot Grigio
2 teaspoons minced shallots
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Vegetable oil, for brushing on grill rack
6 hamburger buns
6 slices American cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 cup ketchup
6 lettuce leaves
6 white onions slices, rings separated
6 slices tomato
6 kosher dill pickles, cut into slices
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ground chuck, Pinot Grigio, shallots, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 minutes for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place a slice of cheese on each patty.
To assemble the burgers, cover the cut side buns with equal amounts of mayonnaise, mustard, and ketchup. Place a patty on each bun bottom and add, lettuce, equal amounts of onion slices, tomato slices, and equal amounts of pickle slices. Add the bun tops and serve. Makes 6 burgers.