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Rooster Burgers (guaranteed to make you crow!)

Many years ago, my son and his fraternity brothers would come to my ranch on a "road trip". Always hungry, I would cook something special for them that was different from their school meals. One of the boy's father lived in New Orleans and he'd do the same when the boys came to visit him. He would prepare his speciality, Rooster Burgers, and when I got the receipe, I created my own version and we would have a rooster burger cook-off. The boys liked mine better, but we must never tell the father!


3/4 Cup mayonnaise
2 T Chili Garlic Sauce (found in the Asian section of your market)
2 lbs. ground chuck
1l medium red onion, chopped
2 medium cloves of garlic, minced
1 T Grey Poupon mustard
1 T creamy horseradish
1 T worcestershire sauce
2 eggs, slightly beaten
1/2 Cup crushed Pretzel crumbs
1/4 Cup Sutter Home Cabernet Sauvignon
1 teaspoon course crystal salt
6 slices Sonoma Jack Cheese
1/2 head Red Leaf lettuce, separated
6 slices sweet onion
6 Ciabatta rolls, split and grilled until slightly toasted


Prepare a medium hot fire with lid. Dressing: Combine mayonnaise and chili/garlic sauce. Patties: Make patties by combining onion, garlic, mustard, horseradish, worcestershire, eggs, pretzel crumbs, wine and salt. Add meat and gently blend with a fork. Do not overwork meat. Method: Prepare grill. Place patties on rack and grill 4 minutes on each side with lid down. Internal temperature should read 165 degrees for medium rare. During the last 2 minutes of grilling, toast Clabatta rolls, cut side down. Also, place one piece of cheese on each patty. Assembly: Slather mayonnaise mixture on both sides of Ciabatta roll. Add Rooster Burger to the bun and pile on lettuce, tomato and onion...Start Crowing!


If you are watching your fat intake, use ground serloin adding 1 tablespoon of olive oil. Also, don't forget to serve a fine California Zinfandel, I like Seven Deadly Zins for burgers. If you prefer something lighter, try one of our great Oregon Pinot Noirs.