Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1.5 pounds ground sirloin
1.5 pounds ground chuck
1 cup chopped sun dried tomatoes packed in oil, drained well, reserving 6 tablespoons oil
1/2 finely diced medium sized yellow cooking onion
1 tablespoon dried basil
2 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon regular table salt
1 teaspoon fresh coarsley ground black pepper
vegetable oil to grease grill
3 additional medium sized cooking onions, thinly peeled and thinly sliced
1/3 cup balsamic vinegar
additional salt
additional pepper
8 good quality hamburger buns, split
1/4 cup olive oil, to brush buns just before toasting on grill



In large mixing bowl combine together well, the ground sirloin and ground chuck, sun dried tomatoes, 2 tablespoons reserved oil, diced onion, basil, garlic, cumin, salt and pepper. Form into 8 burgers. Place burgers in container and seal and refrigerate about an hour. Start barbecue and heat to medium high heat. Heat in a heavy skillet the remaining 4 tablespoons reserved tomato oil. Add sliced onions and cook while cooking the burgers, until soft and brown. About 10 minutes. Add the balsamic vinegar and sprinkle with salt and pepper. Remove from heat when dark brown. Cover to keep warm. While cooking onions grease grill with vegetable oil. Grill the burgers about 5 minutes per side or until an instant read thermometer reads 160 degrees Fahrenheit. During last minute of grilling meat, brush split buns with olive oil, and toast for about a minute. Place 1 burger on the bottom half of each bun, then top with the onions and the remaining half of the bun. Serve immediately. Makes 8 servings.