Hamburger’s Zinfandill Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lb. Ground Sirloin 80/20
Zinfandel (sutter home) 1/3 cup
Sun Dried Tomatoes (4 slices) or (3 tsp finely chopped)
Feta Cheese 6 oz.
Mozzarella 6 oz.
Olive Oil 1 tsp
Dijon (grey poupon) 1 1/2 Tsp
Savory 1/2 tsp
Dill Weed 1/2 tsp – 1/2 tsp
Fresh Diced Garlic 1 1/2 Tsp
Onion Flakes 1 1/2 tsp
Red Pepper Flakes 1/3 tsp
Mollasses 1/4 cup
Balsamic Vinegar 1 tbsp
Black Pepper
Sea Salt



Step 1. pour 1/3 cup of Zinfandel Step 2. Finely Chop Sun Dried Tomatoes and soak in the zinfandel for 15 mintues, then drain. Step 3. Topping- In medium mixing bowl combine Feta, Mozzarella, Olive Oil Dijon Mustard, Savory, Dill Weed, and Fresh Garlic, and 1 1/2 tbs of zinfandel from the 1/3 cup of zinfandel, and sun dried tomatoes. Step 4. Meat In large Bowl mix into the meat. The red pepper flakes, Onion flakes, 1/4 tsp of Dill and 1 1/2 tbs of zinfandel. Mix ingredients evenly through meat and them make into 6 equally sized patties. Step 5. Glaze Take the remaining zinfandel and mix in Mollasses (1/4 cup) and 1 tsp Balsamic Vinegar. Brush grill with olive oil, dust both sides with pepper and sea salt, and place hot grill, baste with glaze while cooking. Cook the meat between medium and medium well. About 2 to 3 minutes prior to the meat being done, place topping on the patties liberally and equally. between 1/2 inche and 1 inche thick. Allow topping to melt. Place on bun and serve with glass of Zinfandel. Pair with your favorite side dish