Dijon Crunch Burger

Pairs well with:


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


Dijon Zinfandel Mayonnaise
1/2 Cup Mayonnaise (Squeeze Bottle)
1/2 Cup Ketchup
1 Tbsp Dijon mustard
2 Tbsp Zinfandel Wine
2 1/2 Pounds Ground Chuck
2 1/2 Tsp Kosher Salt
1 Tsp Fresh Ground Pepper
Vegetable Oil, for brushing on the grill rack.
6 Sesame Seed, Enriched Hamburger buns, split
6 Slices Cheddar Cheese
1 Cup crushed Honey Dijon Potato Chips
6 Butter Lettuce Leaves
6 Large Red Tomato Slices



Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover. To make the mayonnaise, combine all of the ingredients in a small bowl and stir until wine is well blended with the other ingredients. Cover and refrigerate until serving. To make the patties, divide the ground chuck into 6 equal portions and form the portions into patties to fit the buns. Spread salt and pepper evenly on a flat surface or cookie sheet. Flip both sides of the patties in the salt and pepper mixture. Press the top, center of the patties to make the middle of the burger thinner than the edges. This reduces shrinkage and improves cooking results. When the grill is ready, brush grill rack with Vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a slice of cheese and allow cheese to melt. Assemble the burger by spreading generous amounts of the Dijon Zinfandel Mayonnaise on both halves of the toasted buns. On both halves of the bun, place equal amounts of the crushed chips. On each bun bottom, place a lettuce leaf, tomato slice, and patty. Add the bun tops and serve. Makes 6 burgers.