East meets West Burger

Pairs well with:


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


2 lbs. of 80% lean ground beef
1 envelope Onion Soup Mix (dry)
1/4 c. light Teriyaki (less sodium)
1/4 c.  barbecue sauce
1/2 tsp. salt
1 tsp. pepper
2 tbsp. olive oil
2 medium yellow onions, peeled and thinly sliced
6 thick slices of American cheese
6 large whole wheat hamburger buns, warmed and lightly toasted



1. In an 8-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Set aside. 2. Put ground beef in a large bowl. 3. In a small bowl combine onion soup mix, teriyaki, barbeque sauce, salt and pepper. Stir to thoroughly mix. 4. Add to ground beef, combine. 5. Form into 6 patties. 6. Cook on a gas grill, with lid closed, 2 minutes on high, reduce heat to medium, cook for 6 minutes, flip the burgers. Cook for 6 minutes on other side. Turn the heat off. Top each burger with sautéed onions and cover onions with a slice of cheese. Close lid on grill, allow cheese to melt (about 2 minutes). Serve on warmed and lightly toasted whole wheat buns