Crushed Garden Tomato Burgers

Pairs well with:


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


6 medium tomatoes
3 teaspoons olive oil
6 Synder’s of Hanover Olde Tyme Pretzels
2 Tablespoons milk
1Tablespoon Worchester sauce
1 Tablespoon ketchup
1 teaspoon Grey Poupon Dijon mustard
1 teaspoon salt
1 egg
2 lb. Ground chuck
Vegetable oil (enough to coat grilling surface)
6 hamburger buns toasted
3 Tablespoons butter
1 teaspoon salt
1 teaspoon pepper



1. Peel, core, and seed 6 tomatoes. Place tomatoes in a medium bowl, crushing each tomato with heel of hand. After tomatoes have been crushed, sprinkle with olive oil. Set aside. 2. Preheat grill. 3. In a blender, grind pretzels until they resemble a fine crumb. Pour ground pretzels into a small mixing bowl. Add milk, Worchester sauce, ketchup, Dijon mustard, salt, and egg to pretzel mixture, using a fork to thoroughly mix all seasonings. Seasoned mixture should be moist. 4. Place ground chuck in a medium bowl. Using sanitized hands, quickly work the seasoned mixture into the ground chuck. Form seasoned ground chuck into 6 patties, one half inch ( ½“ ) thick. 5. Brush hot grill with vegetable oil to prevent burgers from sticking. Grill burgers over high heat, turning the burgers after three to four minutes, until center of burger registers 160° on meat thermometer. 6. Place each bun on the grill for the last one to two minutes of grill time for hamburgers. Butter insides of each bun after they have been lightly toasted. 7. Assemble hamburgers by placing a hamburger pattie on a freshly toasted bun, on top of which place a crushed tomato. Sprinkle salt and pepper over tomato followed by the other half of a toasted bun. Enjoy immediately.