Damn that’s EASY!

Pairs well with:


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


1 1/2 pounds freshly Ground Chuck
1 pkg (.87 oz) Brown Gravy Mix
Vegetable oil, for brushing the grill rack
6 bun-sized focaccia bread sections, sliced horizontally
2 tablespoons butter, melted 



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the beef and the brown gravy mix in a large bowl. 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 rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully split the foccacia bread, spread cut side of bread with melted butter, and place bread, butter side down, on the outer edges of the rack to toast lightly. To assemble the burgers,top each bottom half of foccocia section with a patty and a generous dollop of ketchup and horseradish mustard. Add the roll tops and serve. Makes 6 burgers