Black Angus Special

Pairs well with:


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


3 pounds of 85% lean Black Angus ground beef
2 Large Vidalia sweet onions
4 tablespoons of steak sauce 
1 small can of stem and pieces mushrooms
fresh ground pepper to taste
salt to taste when finished grilling-not during blending



Cut onions in quarters, remove ends, saute in a quarter pound of BUTTER while carefully breaking onion apart with spatula. Cook until barely limp-not transparent-do not drain-set aside to cool. Put ground beef in container-add steak sauce and blend in well with hands. Add fresh ground pepper to taste (no salt). Fold in cooled onions and mushrooms until well mixed. Make 6 burgers-about 1 1/2 inches thick by hand. Grill as appropriate to medium. Use fresh onion roll-salt to taste.