Burgers a la Tim

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 lbs certified angus ground chuck
2 cloves of garlic minced
1 Tbsp of dried onion
4 ounces of Sutter Home Cabernet Sauvignon
1/2 tsp of ground black pepper
Juice of 1 lemon
2 dashes of Worcestershire sauce
1 dash of Tabasco sauce
1 tsp of kosher salt
Colavita olive oil
yields 4 patties



Mix the ingredients of the sauce in a bowl with a whisk.
Then pour into the ground chuck and knead it in thoroughly.
Then form the meat into 8 oz. patties.
Allow the meat to sit at room temperature for 15 minutes.
Place the patties on the grill and pour enough olive oil on them so it runs over causing the grill to flame up.
Once the flame dies out(about 2 minutes) flip the burgers over. The patties should flame up again because of the oil still on them. If necessary use about half as much of the olive oil used on the first side to cause the flame to rise.
Cook to a medium temperature(approximately 10 more minutes). Place the patties on the onion roll with Grey Poupon dijon mustard, butter lettuce, tomato, avocado and smoked Fontina cheese.
Cut in half and enjoy.