Haley’s “New Deal” Burger

Pairs well with:


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


2 large pieces homemade white bread with crusts cut off
3/4 cup minced brown onion
1 clove crushed garlic
1 large egg
1/4 cup whole milk
1 Tbsp ketchup
2 Tbsp. Sutter Home Merlot
1 Tbsp. seasoning salt
1 tsp. ground pepper
1 lb. Freshly ground beef chuck
Accessory items:
6 leaves Hearts of Romaine lettuce
6 slices of vine-ripe tomatoes
"Vicky’s spread":
4 tbsp. Softened butter
4 tsp. Grey Poupon mustard
6 oz. Sonoma Jack Cheese
6 Homemade whole-wheat hamburger buns



DIRECTIONS Wash 6 leaves Hearts of Romaine lettuce, let dry Set out 2 Tbsp. butter to soften Set out 2 large pieces of homemade white bread to dry out Preheat gas grill to Medium Heat Mince brown onion to make 3/4 cup Crush 1 clove of garlic and add to the minced onion In a large bowl, add: 1 large egg, 1/4 cup whole milk, 1 Tbsp. Heinz Ketchup, 2 Tbsp. Sutter Home Merlot. Beat all ingredients together with a fork. Add to above mixture: 1 Tbsp Lawry’s Seasoning Salt, 1 tsp. ground pepper, the onion/garlic mixture. Stir until well mixed. Break apart the 2 pieces white bread into thumbnail sized pieces. Add to the above mixture. Stir all then let stand for 10 minutes. Slice vine-ripe tomatoes, set aside for assembly. Mix the “Vicky spread”, 4Tbsp softened butter with 4 tsp. Grey Poupon Mustard; Cream together in a small bowl, and then set aside. Add 1 pound freshly ground beef chuck to the large bowl mixture. Lightly blend together. Let stand for 20 minutes. Slice the Sonoma Jack Cheese into 6 1 oz. pieces. Set aside for assembly. Divide the meat mixture into 6 equal parts. Form into patties, 2/3 inch thick. Baste grill with Colavita Extra Virgin Olive Oil. Place the 6 Burgers on the grill. Cook 5 minutes each side. 3 minutes before the burgers are finished, place the buns inside down, on the grill. 2 minutes before the burgers are finished place 1 oz. of Sonoma Jack Cheese on each burger. Remove the buns after 1 minute on the grill, place on platter. Spread 1 tsp. of “Vicky’s spread” on each, top and bottom, portion of the bun.. Place the finished burgers onto the bottom bun, top with one slice of vine-ripe tomato, then one piece of the Hearts of Romaine Lettuce,.