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Taxi CAB Cheese Burger

What better than blending the flavor of good ground chuck with that of a good Cabernet Sauvignon. This burger hits with a wallop of taste. The Wine, the Garlic, the Cheese, all blend well on the sweet egg bun, toasted. The Dill & Garlic Mayo plus the tang the Kosher Pickle really hit the spot on a summer eve. Blending the flavor of our beloved Bratwurst, and Sharp Cheddar cheese is a Wisconsin tradition that I have intertwined into this Better Burger. Enjoy!!


1-Cup Mayonnaise
1-Teaspoon Dill
1/4-Teaspoon Salt
1 Clove Crushed Garlic
1 Cup Sutter Home Cab, Reduced to ½ Cup
1 LB Ground Chuck
3/4 lbs Brat Meat, out of casing. (Averaged 3 brats)
1/2 Teas salt
1/2-Cup Onion Minced Shredded
1 Clove Crushed Garlic
Black Pepper
1/8 in slice of Aged Cheddar Cheese (6 of these)
Egg Bun, Toasted (6)
Kosher Pickle Slices( 12 )
Large Tomato Slice(6)
Romaine Lettuce Leaf (6)


Mix the 1 Cup of Mayonnaise with 1 Clove Crushed Garlic, 1 Teaspoon Dried Dill, and 1/4 Teaspoon Salt. Chill. Reduce the 1 Cup of Cabernet Sauvignon to 1/2 Cup and let cool. Mix well, the 1 Lb Ground Chuck, with the 3/4 Lb Bratwurst, out of the casing. (Average 3 Brats) Add the Shredded Onion, the crushed garlic, salt & pepper. Make 6 Patties and place in shallow pan, and pour over the reduced wine. Allow steeping for 15 min, and then flipping the burgers, to steep on the other side. (Almost all the wine is soaked up, what is not; I pour over the burgers while they are cooking.) While the burgers are steeping, prepare the toppings. The Tomatoes Slices, the Kosher Dill Pickles, sliced long ways. The Romaine Lettuce leaf, washed and dry. Grill the Burgers on your best Charcoal Grill. Medium Well. Place the 1/8 inch slice of Sharp aged Cheddar on the burger and allow to melt. Toast the Buns. Place the toasted buns on a plate and slather with the Dill and Garlic Mayo, both sides of the bun. Top with Tomatoes slice and two long pickle slices and lettuce leaf. Top with Bun. Slice and enjoy.


I made this for some friends, and they had some input, so I made some changes. This really is fun, and the eating it is the best part. Thanks, Merit