Wine Varietal: Zinfandel
No the sauce isn’t whimpy. Wimpy sauce for burgers is a staple where I am from in upstate NY.
Just about every one in my neck of the woods has a recipe for this sauce, and this one was given to my by my sister who got it from a co worker.
Since the sauce is anything BUT whimpy, we want to keep the burgers and toppers simpler.
I believe the original idea came from a little greasy spoon in Odgensburg, NY.
1 1/2 pounds ground beef 80/20
1/2 pound ground chuck
1/3 cup finely chopped onions
3 bouillon beef cubes
1 cup water
1/2 cup Italian seasoned bread crumbs
1/2 cup zinfandel wine
6 ounces potted meat
2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon accent
1 teaspoon worchestershire sauce
1 teaspoon chili powder
1 teaspoon corn starch
1 teaspoon crushed red pepper
1 tablespoon hot horseradish
3/4 teaspoon minced garlic
1 teaspoon freshly ground black pepper
6 crusty kaiser rolls
six 1 ounce slices cheddar cheese
6 slices raw onion
6 slices tomato
6 crispy red loose leaf lettuce leaves
Make the burgers by combining the burger ingredients being carefull not to over compact the meat.
Form into 6 patties, cover and chill.
Next make the sauce by combining all wimpy sauce ingredients in a fire proof sauce pan.
Bring to a simmer, and simmer for about a half hour, until sauce thickens. If it becomes to thick, thin with some more wine.
Pre heat grill to high.
Grill burgers to desired doness, for us that’s about 4 minutes per side.
The last 5 minutes of cooking, split the rolls in half lengthwise and toast the cut sides , and top each burger with a slice of cheddar cheese.
Close grill to melt cheese.
Put each burger on a toasted bun bottom, add a drizzle of wimpy sauce, and top with toppings of your choice.