Chili Max Burger

Pairs well with:

Cabernet Sauvignon

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


36 oz. 80/20 ground beef.
2 stalks of celery finely chopped.
 1 medium vidallia onion finely chopped.
1 can tomato sauce.
2 tablespoons minced garlic.
Chili powder.
vegetable oil
2 lg. beefsteak tomatoes
shredded cheddar cheese
hamburger/sandwich buns
sour cream



1. Finely chop 2 stalks celery. 2. Finely chop vidallia onion. 3. Mix 4 tablespoons tomato sauce and three tablespoons chili powder together. 4. Combine hamburger meat, chopped celery, chopped onion, 2 tablespoons garlic, and chili powder/tomato sauce. 5. Divide and form hamburger meat into six equal sized patties. 6. Oil the grate to help prevent sticking. 7. Cut tomatoes into thick slices. 8. Dip tomato slices into remaining tomato sauce. 9. Liberally season both sides of tomato slices with chili powder. 10. Grill tomatoes on the grill until smokey, but not mushy. 11. Remove tomatoes from grill. 12. Liberally season both sides of hamburgers with salt. 13. Cook hamburgers on grill over medium high heat, approximately 4 – 5 minutes per side (until medium). 14. While hamburgers are cooking, chop tomato slices roughly (not too small). 15. Towards end of cooking time, cover burgers with shredded cheddar cheese to melt. 16. Place hamburger buns on grill to lightly toast. 17. Remove hamburger patties from grill and let stand. 18. Place burger on top of bottom bun. 19. Top burgers with chili/tomatoes. 20. Liberally spread top bun with sour cream. 21. Place top bun on burger and cut in half.