Death Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


• 2lbs Ground Chuck (80/20) (for the burgers)
• Cheese (your choice for cheeseburger)
• 8 large rolls or hamburger buns
• 3 large Onions – This could be yellow or sweet (sometimes I use 1 yellow, 1 red, and 1 sweet)
• 2 – 3 Tbs. Oil (enough to coat the bottom of a large skillet)
• 1 tsp Kosher Salt
• 1 Tbs. Cracked Black Pepper 
• 1 Tsp. Cayenne Pepper
• 1 Tsp. Paprika
• 1 – 2 Tsp. Red Pepper Flakes (depending on how hot you want)
• 1½ to 2 Tbs. Worcestershire Sauce
• 1 to 2 Tsp. hot pepper sauce
• 2 heaping Tbs. of Hot Picante Sauce



Heat up a large skillet with enough oil (preferably olive) to cover bottom. Quarter and slice onions and sauté in skillet. Add salt and cracked pepper and stir. Add remaining dry ingredients and stir after each. As onions get soft add the Worcestershire, hot pepper sauce, and Hot Picante Sauce, combining each ingredient before adding the next. Cook until onions are done (soft an somewhat translucent) Set aside. Form the burgers into 8 patties (¼ lb ea.) and cook on the grill (salt and pepper to taste). Grill until desired doneness and place on bun. Top with Grilled Onions and choice of cheese (to really kick it up use Jalapeno Cheese Dip) and condiments of choice.