Big Beefy Burgers

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 1/2 pounds ground beef
1/3 C. catsup
2 Tbsp. good red wine
1 Tbsp. instant minced onion
1 tsp. salt
1 1/2 tsp. coarsely ground black pepper
1 tsp. celery seed
1 tsp. garlic powder
2 large beefsteak tomatoes
6 slices mozzarella cheese
1 small red onion, thinly sliced
6 hamburger buns or Kaiser rolls



Cover a cookie sheet with waxed paper. Set aside. Mix first 8 ingredients together thoroughly. Shape into 6 patties. Place patties on waxed-paper covered cookie sheet. Cover with 2nd sheet of waxed paper. Chill for 30 minutes.

Clean and core tomatoes. Cut into 1/2 inch slices. Keep the 6 large center slices. Save the smaller outer slices for another dish.

Preheat Aussie gas grill for 5 minutes on medium-high. Place hamburger patties on hot grill. Close the cover. Cook 4 to 5 minutes. Flip. Put tomato slices on grill. Top each with a slice of cheese and 4 – 5 onion slices. Close the cover again. Cook burgers and tomatoes for 3 – 4 minutes, or until cheese is beginning to melt. To serve, place each hamburger patty on a bun or roll. Accompany or top with tomato slices according to whether you’re a purist, or not. Serve immediately. Six servings.