Barbecued Burgers with Sweet & Sour Red Onions

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 large egg
1/4 cup tap water
1/2 cup fresh plain bread crumbs
2 tablespoons tomato paste
1/2 teaspoon dried mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound lean ground beef
1/4 cup fresh flat leaf parsley, finely chopped
2 teaspoons vegetable oil
1 cup peeled and sliced red onion rings
2 tablespoons light brown sugar, packed
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
few extra mint leaves for garnish



Preheat grill or barbecue to medium high heat. In mixing bowl combine egg with water. Add bread crumbs, tomato paste, mint, salt and pepper, mix together well. Form into 4 patties about 3/4 inch thick each. Cook about 5 minutes per side or until no longer pink inside. Move to serving platter and garnish with fresh mint leaves. ONION DIRECTIONS While burgers are cooking, heat the oil over medium high heat in non stick skillet. Add onion and cook about 2 minutes or until onion begins to soften. Add brown sugar and stir to coat, about 1 minute. Add vinegar and cook 1 minute longer or until onions look glossy. Season with salt and pepper, adjust to taste. Serve with burgers. Makes 4 servings.