Grilled Yukon Gold Potato Burger with Marinated Tomato and Red Onion

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


-Marinated Tomato and Red Onion-
1 large ripe tomato
1 large red onion
1 teaspoon salt
4 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup dark brown sugar
2 pounds ground chuck
2 teaspoons celery salt
1 teaspoon pepper
2 teaspoons Worcestershire sauce
2 teaspoons cabernet sauvignon
-Grilled Yukon Gold Potatoes-
2 large Yukon gold potatoes
1/4 cup olive oil
Pinch of salt
Pinch of pepper
-Sweet and tangy ketchup topping-
1/4 cup ketchup
1 tablespoon dark brown sugar
1/2 tablespoon cabernet sauvignon
-Garlic Paste-
2 cloves fresh garlic
1/4 teaspoon salt
1 teaspoon olive oil
6 large sandwich buns
6 slices sharp cheddar cheese



Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high heat. Thinly slice 1 large ripe tomato and 1 large red onion. Combine tomato and red onion in a bowl. Top tomato and onion with salt. Mix olive oil, balsamic vinegar and brown sugar together and pour marinade over the tomato and red onion. Marinate at least 1/2 an hour. Slice potatoes into 12 quarter-inch thick medallion-sized pieces. Brush both sides of potato with olive oil. Then sprinkle with salt and pepper. To make the patties combine the ground chuck, celery salt, pepper, Worcestershire sauce, and cabernet sauvignon in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form the portions into patties to fit sandwich buns. Combine ketchup, brown sugar and cabernet sauvignon in grill-safe bowl or small saucepan. Set aside. Press fresh garlice in garlic press and mince in a small mortar. Add salt and olive oil. Mash together with pestle to form a paste. Brush the grill rack with oil. Place patties and potatoes on the rack and cover. Grill until browned on the bottom, 3 to 4 minutes. Turn the patties and potatoes and continue cooking for 5 more minutes. During the last few minutes of cooking, add the saucepan of tangy ketchup to grill to warm. Lightly brush the tops of each bun with garlic paste. Place top and bottom of bun on grill and toast lightly. Finally, brush the burgers with tangy ketchup and add cheddar cheese to melt for 2 minutes. Assemble burger by placing a slice of grilled potato on bottom bun. Add burger and brush with additional ketchup. Add a layer of marinated onion and tomato. Place an additional slice of potato and top with garlic toasted bun top.