Brazilian Cheeseburgers

Pairs well with:


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


1/4 cup packed finely chopped fresh parsley
1/2 cup chive and onion soft cream cheese
1 tbsp. lemon juice
1 tbsp. red wine vinegar
1/2 tsp. ground cayenne (or to taste)
2 1/4 tsp. salt
2 1/4 lbs. ground beef chuck
1/2 cup grated/finely chopped onion
Olive oil for grill
12 prepared/cooked onion rings (from drive-in or fast food restaurant)
6 split soft Bakery Style Kaiser Rolls or Hamburger Rolls
1 1/2 cups shredded leaf lettuce



Heat grill to medium-high. Mix parsley, cheese, lemon juice, vinegar, cayenne and 1/4 tsp. salt; reserve.

Combine beef chuck, onion, and 2 tsp. salt. Form into 6 patties (a little larger around than the rolls).

Coat grill rack with oil and grill patties about 5 minutes per side or until desired doneness. (Place onion rings on warm part of grill to keep warm). Last minute of cooking, toast rolls lightly.

Spread a very thin layer of the cream cheese mixture on bottom half of rolls. Add lettuce, then patty. Top patties with a heaping tablespoon of cheese mixture and top with 2 onion rings. Replace top of roll and serve.