Mid Meets West

Mid Meets West

Wine Varietal:


  • 6 patties
  • Total 2 1/2 Pounds of ground chuck, 80% fat and 20% lean per burger
  • Add;
  • 2 tablespoons of salt,
  • 2 tablespoons of cracked pepper,
  • 1 tablespoon of onion powder,
  • 1 tablespoon of garlic powder
  • 1 teaspoon of paprika
  • 1/4 Cup of Worcestershire sauce
  • 3 Tablespoons of A-1 sauce
  • 2 teaspoon of brown sugar
  • Mix together just until mixed (1 minute) than make medium sized patties
  • Fried Tomatoes;
  • Ingredients needed;
  • 2 big
  • sized beef steak tomatoes medium ripe.
  • 6 Cups of crushed saltine crackers/1 Cup of panko
  • 5 beaten eggs mixed with 1/4
  • Cup of milk
  • 1/1/2 Cups of all purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/4 Cup of vegetable oil
  • one stick of butter
  • Slice the tomatoes medium thickness. Salt and pepper them. Heat skillet on medium high and put the vegetable oil and butter in. When the butter has melted completely, dip the tomatoes in the flour, next the egg mixture and
  • finally coat
  • with the saltine/panko crumb mixture. Carefully place in the hot skillet and sear them until they are golden brown, turning only once so the mixture does not fall off.
  • Use a spatula to remove from the pan and place on paper towels. Repeat all steps until the tomatoes are all fried. Salt and pepper the fried tomatoes lightly.
  • Sauteed onions and herb mushrooms;
  • 1 large sweet vidalia onion sliced thin
  • 2 Cups of white cap mushrooms washed and sliced thin
  • 6 sprigs of fresh thyme
  • 1/2 stick of butter with a splash of grape seed oil
  • Directions – Saute the onion with the butter and
  • oil on medium heat for 25 minutes, stirring constantly. If the onions start to brown turn the heat down lower. They will caramelize on their own. Add the mushrooms and thyme in and continue cooking until the mushrooms are medium soft.


  • Start with the Fried tomatoes and set aside on paper towels. One per burger and eat the extras:)
  • Mix all of the burger ingredients together and stop mixing as soon as it seems all incorporated. 1 minute at the most.
  • Make into patties and put in the thumb hole in the center but not all the way through. Let the burgers rest for 15 minutes.
  • Turn your grill to high and close the lid
  • Start the Saute of the onions, add the mushrooms after 20 minutes.
  • Place the burgers on the grill at medium high. 4 minutes than flip. Turn the grill down to low immediately and close the lid only after the burger is flipped.
  • l
  • Open the lid and make sure the burgers are medium well or at 164 degrees F. Remove them off the grill and onto a plate and place a thick piece of swill cheese over each burger and tent with foil to let the burgers rest and the cheese melt.
  • Butter both sides of the brioche buns with heavy butter and place on the grill for only about 30 seconds to a minute or until lightly browned.
  • Place the buns of a platter and stack in the following order;
  • Fried tomato on the bottom bun
  • Burger with cheese on top of tomaotoe
  • Mushroom and Onion mixture on top of burger
  • Top bun on tome or off to the side for looks
  • EAT! yummmmmmmmm
  • .
Bake up a Sweet Holiday With Sutter Home Chocolate Red Wine Cookies​

Bake up a Sweet Holiday With Sutter Home Chocolate Red Wine Cookies​