Flippin’ Good Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 lb of ground chuck.
2 tsp of all purpose Greek seasoning
½ tsp (pinch per patty)of powdered onion
½ tsp (pinch per patty)of cumin
½ c. of (crumbled by hand) sharp cheddar cheese
8 slices of thinly sliced light wheat loaf bread (not the sweet stuff)
8 sprigs of parsley



Start with 1 lb of ground chuck. section into 4 equal parts taking care not to handle more than necessary, slightly shaping the meat to fit the bread somewhat when pressed. Put a square of wax paper down on the counter, put one quarter of the meat on top, lay another layer of wax paper on top of the patty, lay a large flat cutting board on top (I lay wooden skewers down somewhere around the proximity of the meat to ensure an even press), press down until the meat is slightly less than a quarter of an inch thick (pressing fairly quickly and in one firm press). If the meat splits around the radius; success! About 350° or just sizzling at a medium heat. Do not press the burgers once they are put on the pan and do not touch until you can smell the browning has occurred. Once this has occurred, flip the patty and sprinkle a light coat of Cavender's all purpose Greek seasoning on the uncooked side immediately, followed by: a pinch of powdered onion and place small areas of cumin (subtle hints of a surprise to the mix) in various spots as to not allow the taste buds to get too used to the flavor of the meat. T As you remove the still; quite hot patty, add a small amount of sharp cheddar crumbled (do not overdue the cheese, it is only to add to complexity taking care to compliment the meat and do not be too uniform on the placement). Serve on any thinly sliced light wheat loaf bread (not the sweet stuff)and yet again, I reiterate that it is only to compliment the beef. Depending on the thickness of the bread, two patties may be used but you may want to cross cut the sandwich into two separate servings. Use parsley to garnish (but I eat it before and during to clean my palate). Serve with a side of steamed summer veggies a lighter variety vinaigrette and fresh parmesan. You can also use sun-dried tomatoes or (not and) avocado pieces with a mix of Kraft crumbles Mediterranean cheese blend; spreading a thin layer of blue cheese using sprouts for garnish ( and to add to the burger). The last combination is also wonderful with grilled chicken on sourdough.