Crunchy and Creamy Green Onion Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Green Onion Yogurt Dressing:
1 cup mayonnaise
½ cup plain yogurt
¼ cup fresh horseradish
6 green onions, chopped (Use bottom 1/3 of green onion only, discarding all roots. Set aside remaining top parts of green onion).
1 teaspoon paprika
2 pounds ground chuck
2 teaspoons salt
1 Tablespoon ground cayenne
3 Tablespoons brown sugar
2 Tablespoons fresh oregano, finely chopped
2 Tablespoons fresh basil, finely chopped
¼ cup Sutter Home Zinfandel
vegetable oil for brushing grill
6- 1 ounce slices of cream cheese
6 kaiser rolls, split
6 green onion tops cut into fourths (use top 2/3 dark green parts reserved previously from dressing. Cut each dark green part into 4 equal parts)
6 (1/4- inch-thick) tomato slices
2 cups Kettle Yogurt and Green Onion Potato Chips, slightly crushed (making pieces large enough to preserve crunchiness)



Preheat a gas grill to medium-high. To make Green Onion Yogurt Dressing: Combine mayonnaise, yogurt, horseradish, chopped green onions, and paprika. Stir by hand until all ingredients are blended. Cover and refridgerate until needed. To make patties Combine ground chuck, salt, cayenne, brown sugar, oregano, basil, and Zinfandel handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the bun. When the grill is ready, brush the grill rack with vegetable oil. Place prepared patties on the rack, cover, and cook, turning once, until done to preference, approximately 5 minutes on each side for medium to medium-rare (for optimal safety, use an instant-read meat thermometer into side of patty and cook meat until internal temperature reads160 degrees). When patties are cooked, remove from grill and spread each with cream cheese. Meat will be hot enough for cream cheese to easily spread and begin softening. While meat continues to rest, place the rolls, cut side down, on the outer edges of the grill rack to toast. To assemble the burgers, spread a generous amount of the green onion yogurt dressing onto the cut sides of the rolls. On each roll bottom, evenly place 4 of the green onion slices, arranging like spokes of a wheel (making sure that parts of the onion hang over the bun for presentation). Place a tomato slice, a patty, and 1/3 cup lightly crushed potato chips, gently pressing the chips into the soft cream cheese so they stick. Top with a dollop of the green onion yogurt dressing. Add the roll tops and serve. Makes 6 burgers.