Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 teaspoons-Celery salt
1-Thinly sliced yellow onion
3 cups-Beef broth
1 tablespoon-Worcestershire sauce
1 tablespoon-Sutter Home Gewürztraminer
3-Green bell peppers, seeds, stem and skin removed, finely chopped
.25 teaspoon-Ground ginger
1 clove-Finley chopped garlic
1 tablespoon-Soy sauce Tabasco sauce
.25 teaspoon-Fresh ground black pepper
3-Bay leaves
1 teaspoon-Red wine vinegar
Red pepper flake
.25 teaspoon-Ground ginger
2 pounds-Freshly ground chuck
2 teaspoons-Celery salt
1-finely chopped yellow onion
.25 teaspoon-Beef broth
1.5 teaspoons-Worcestershire sauce
1.5 teaspoons-Sutter Home Gewürztraminer
3 tablespoons-Soy sauce
.25 teaspoon-Fresh ground black pepper
.5 teaspoon-Red wine vinegar
6-Kaiser rolls, split
Vegetable oil, for brushing the grill rack



Preheat a gas grill to medium-high. To make the sauce combine all of the ingredients in a large fireproof non-stick skillet and mix well, cover with a lid, and Add to the grill for 1 hour, stirring occasionally. Set aside. To make the patties, combine all of the ingredients in a large bowl. Mix well. Divide the mixture into 6 equal portions. Form the portions to be about the same diameter of the bread slices. Set aside. Brush the grill rack with Vegetable oil. Place the patties on the rack, cover, and cook about 3 minutes. Turn the patties. Put 6 tablespoons of the pepper sauce on top of each pattie, cover, and cook about 6 minutes. During the last minute of cooking, place each slice of the rye bread, on the outer edges of the rack to toast evenly and lightly. To assemble the burgers, put equal portions of the Pepper sauce on each bun bottom. Place a patty. Add bun top, and serve. Makes 6 burgers