All Native American Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1-1/2 cups + 2-1/2 cups all-purpose flour
1 pkg (2 teaspoons) active dry yeast
1 (5) ounce can evaporated milk
1/2 cup granulated sugar
1/4 cup shortening
1 tsp salt
2 eggs
Vegetable oil for brushing the bowl and frying the bread
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons horseradish, squeeze liquid out of it
1/2 teaspoon salt
1/8 teaspoon pepper
1 cinnamon stick
1 1/4 cup Ocean Spray Craisins (dried cranberries)
2 cups Sutter Home Zinfandel
1 cup pickled onions, thinly sliced
3 egg whites
1/2 teaspoon Kitchen Bouquet seasoning
1 1/2 teaspoon Worcestershire sauce
2 1/4 pound ground beef
3/4 pound ground buffalo
Sea Salt
Freshly Ground Black Pepper



To make the fry bread which will become the buns, stir together 1-1/2 cups of flour with the yeast until well combined. In a medium saucepan, combine milk, sugar, water, shortening and salt. Heat until shortening begins to melt and liquid measures 120 to 125 degrees F on an instant read thermometer (warm). In the bowl of a heavy duty stand mixer fitted with a dough hook, stir the liquid into the flour. Stir in eggs one at a time, beating after each addition. Beat for several minutes and gradually add the remaining flour. Turn out onto a lightly floured work surface. Knead until the dough is smooth and elastic. Shape into a ball, place in a lightly oiled bowl, turning once to coat with vegetable oil, and cover with plastic wrap. Refrigerate for at least 2 hours. When ready to use, let dough reach room temperature. Turn out onto a lightly floured work surface and roll flat to a thickness of 1/8 to 1/4 inch. Using a 4 inch diameter bowl, cut the dough into circles. Bring vegetable oil in a deep pan to a temperature of 365 degrees F. Using a slotted or mesh spoon, carefully lower two circles at a time into the hot oil and fry. Turn once for a total of about 1-1/2 to 2 minutes frying time or until golden. Remove and drain on paper towels. Slice horizontally in half, keep warm and set aside.

To make the horseradish sauce, combine the mayonnaise, sour cream, horseradish, salt and pepper in a small bowl, mix well and set aside.

To make the cranberry onion relish, place the cinnamon stick, craisins and Zinfandel in a medium saucepan. Cook on high heat on the side burner of the grill until the liquid is reduced and the consistency of syrup, about 20 minutes. Remove the cinnamon stick and discard. Stir in the pickled onions and set aside.

To make the patties, whisk together egg whites, Kitchen Bouquet and Worcestershire sauce in a large bowl until frothy. Cut beef and buffalo into the froth with two forks until the mixture is well incorporated. Divide the mixture into 6 equal portions and form into patties–handling the meat as little as possible.

Heat the grill to medium high. When the grill is ready, place the patties on the rack using two spatulas and grill for 2 1/2 minutes. Flip patties and grill for 2 1/2 minutes. Flip and rotate patties for 2 1/2 minutes to get diagonal grill marks. Salt and pepper. Flip and rotate patties for final 2 1/2 minutes for a total of 10 minutes grilling time. Salt and pepper. Burgers will be medium.

To assemble the burgers, spread the horseradish sauce over the cut bottom side of the fry bread. On each bread bottom, place a patty and an
equal portion of the cranberry onion relish. Add the fry bread top and serve. Makes 6 burgers.