Becky’s Horsey Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs. ground sirloin
1 egg, stirred with fork
1 TB. horseradish
2 TB. Sutter Home Zinfindel wine
Fresh ground black pepper to taste
Garlic powder to taste
1/4 green onion tops chopped
1 white onion, cut in large slices
2 TB. unsalted butter
Frozen loaf of bread dough



Follow bread dough instructions. Form into hamburger buns, then bake as directed. Remove from oven and take a stick of butter and rub the tops of the buns until moist, cover with foil until ready to use. With hands, mix all ingredients except white onion and butter. Divide meat equally to make 4 large patties. In large cast iron skillet on med-high heat, cook patties until doneness as desired. Remove patties then add the butter and white onion slices to saute. Add burger to bun with sauteed onions on top of meat, and any other toppings you like. Of course, they are great as is!