Grilled Meatloaf Burger with Rosemary Vodka Mash

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1/2 cup French Fried Onions
1 teaspoon freshly ground pepper
2 tablespoons Worcestershire sauce
1 1/2 pounds fresh ground beef
1/2 cup chopped white onions
1/2 cup rosemary flavored vodka
1 packet brown gravy mix
5 cups cold water
1/2 cup finely chopped button mushrooms
2 medium russet potatoes cut into 1 inch pieces
1 tablespoon horseradish, prepared
5 tablespoons butter, softened
vegetable oil to grease rack
6 slices Swiss cheese
6 large dinner rolls, sliced
1 cup field greens



Pre-heat oven to medium heat. To make beef patties, combine Worcestershire sauce, fried onions and beef in large bowl and mix well. Divide mixture into 6 equal portions and shape into patties to fit dinner rolls. Cover and refrigerate. In a 10-inch non-stick fire-proof skillet, saute onions and vodka. Cook for approximately 15 minutes or until onions have carmelized and most of the liquid has evaporated. Remove from heat and set aside. In a amall fire-proof saucepan, add gravy mix and 1 cup of cold water. Cook over medium heat stirring frequently. Add mushrooms and simmer for about 15 minutes or until gravy is reduced to a thick sauce. Remove from heat and set aside. In a medium fire-proof saucepan, add 3 cups of water and chopped potatoes. Cover and boil until potatoes are soft, about 15 minutes. Remove from heat and drain. Place potatoes in large stand-up mixing bowl; add horseradish and 3 tablespoons of butter. Mix well on medium speed for about 3 minutes; potatoes should be creamy in texture. Fold in vodka onions. Cover and place aside. Turn up grill to medium-high heat and brush rack with vegetable oil. Carefully place the patties on the rack, cover, cook, turning once until done to preference. About 4 minutes on each side for medium-rare. Add a Swiss cheese slice to each patty and melt slightly. During the last few minutes of cooking, brush each interior side of the rolls with butter. Lightly toast the rolls by placing them on the outer edges of the rack for about 1 minute, rotating once. To assemble burgers, divide mixed greens evenly and place on each roll bottom. Place the burger next. Divide the mashed potatoes evenly and place them on top of each burger, compacting slightly to fit the patty. Using a small ladel, make a slight indentation in the middle of the potatoes to fill with the gravy reduction. Finish off with the bun top and serve.