Coocookachoo Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Coocookachoo Sauce
2 cucumbers skinned and diced
¼ cup dill weed
2 tablespoons Apple Cider Vinegar
8 oz. tub sourcream
Marinated Onion Rings
1 medium red onion, skinned and thinly sliced
1 cup Apple Cider Vinegar
1 teaspoon dill weed
1½ lbs. ground chuck
¼ cup  Steak Seasoning
1½ tablespoons maple syrup
1½ teaspoons freshly ground black pepper
1½ garlic cloves, minced
1½ teaspoons salt
Vegetable oil for brushing the grill rack
6 freshly baked Kaiser rolls, split
3 cups garden lettuce mix
½ cup butter, softened



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the coocookachoo sauce, blend diced cucumber, dill weed and vinegar into sourcream and chill. To make the marinated onion rings, combine sliced onion and 1 cup vinegar in a bowl, sprinkle with dill weed and chill. To make the patties, combine the beef, Steak Seasoning, maple syrup, black pepper, garlic and salt in a large bowl. Mix ingredients by hand, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium). During the last few minutes of cooking, lightly toast the Kaiser rolls by placing them cut side down on the outer edges of the rack. Prior to assembling the burgers, lightly toss garden lettuce mix with a few tablespoons of the onion ring marinate in a bowl. To assemble the burgers, spread butter on the toasted sides of the rolls. On each roll bottom, place a nice helping of the garden lettuce mix, a patty, a few marinated onion slices and a nice portion of coocookachoo sauce. Add the roll tops and serve! Makes 6 burgers.