Hamburger Fried Hamburger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Ingredients Zinfandel Gravy:
1 small white onion
2 tablespoons canola oil
3 tablespoons flour
3/4 cup heavy cream
1/4 teaspoon salt
2 tablespoons White Zinfandel
Cornmeal Batter:
2/3 Cup Flour
2/3 Cup Blue Cornmeal
1/4 Teaspoon Black Pepper
2 Eggs
2 Tablespoons Buttermilk
1 Pound Ground Chuck meat
1/4 teaspoon White Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Red Pepper
1 teaspoon Salt
Vegetable oil for brushing the grill rack
6 potato rolls



Directions: Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make creamy gravy, peel and slice onion into 1/4 inch thick slices. Place slices skillet, saute in canola oil until translucent. Add flour, heavy cream, salt, and white zinfandel. Stirring until gravy is thick and slightly lumpy. Set Aside. To make batter, combine the flour, blue cornmeal and black pepper in a large bowl. Scramble eggs and buttermilk together. To make patties, combine the beef, white pepper, salt, garlic powder, ground red pepper in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the roll. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack and cover, grill until browned on the bottom, 4 minutes. Turn the patties and continue grilling 4 minutes. Take patties off grill. To fry burgers, on medium heat, in large skillet, add oil, dredge burger in flour, cornmeal and black pepper mixture, dip in egg and buttermilk, then back in flour, cornmeal and black pepper mixture. Place patties in oil and fry until golden brown on the bottom-3 minutes, turn the patties and continue frying until golden brown 3 minutes. During last few minutes of cooking, cut potato bun in half and place both halves, cut sides down on outer edges of grill to lightly toast. To assemble burgers, on each bun bottom, place patties and equal portions of the zinfandel gravy on top of each patties. Add the bread tops and serve. Makes 6 burgers.