Better Than Your Mama’s Meatloaf Cheeseburger

Pairs well with:


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


1 pound ground chuck
1 egg, large
1 tablespoon Steak Seasoning
1 tablespoon Steak Sauce
1/2 tablespoon Wine & Pepper Worcestershire Sauce
2 tablespoons Half & Half
1/4 cup BBQ sauce
1/4 cup Sutter Home Zinfandel
1/2 cup onion, minced
3 tablespoons garlic, chopped
1 cup fresh wheat bread crumbs
Vegetable oil for brushing on the grill rack
4 kaiser rolls, poppy seed
4 slices sharp cheddar cheese
4 tablespoons mayonnaise
4 teaspoons Grey Poupon Country Dijon Mustard
4 slices romaine lettuce
4 slices tomatoes
4 slices sweet white onion



Prepare a medium-hot fire in a charcoalgrill with a cover or preheat a gas grill to medium-high. To make the patties, combine ground chuck, egg, steak seasoning, dales steak sauce, Worcestershire sauce, half & half, BBQ sauce, wine, onion and garlic in a large mixing bowl until well blended. Incorporate bread crumbs. Divide into four equal portions. When grill is ready, brush grill rack with vegetable oil. Place patties on the rack, cover, and cook, turning once, until done to preferenced, 5 to 7 minutes for medium. During the final minutes of grilling, place rolls, split side down along outer edges of grill rack and toast lightly. During last minute of grilling put cheese slices on patties, cover with lid, until cheese is soft.