Happy Belly Burger

Pairs well with:


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


1.5 lbs organic ground beef, 80% lean
1, 1 oz. package – onion soup mix
10 turns on fresh pepper grinder
1 medium sweet onion (Walla Walla or Vidalia): 1/2 finely diced, 1/2 sliced thin
2 large garlic cloves – finely diced
1/4 c. + 3 T. Chili Sauce
1 T Steak Sauce
1 T Pickapeppa Sauce
1 T Worcestershire sauce
1/2 lb. Cotswold cheese, sliced into 6 thick slices; if unavailable, substitute sharp white cheddar
6 ciabatta rolls
2 T Deli Mustard w/Horseradish
2 T Light Mayo
6 large leaves Romaine Lettuce, washed and let dry in paper towel (1 Leaf per burger)
2 vine ripened tomatoes, cut into 6 slices each, 2 per burger
12 slices of Zesty Sandwich Builders, 2 per burger



1. In a large bowl, combine beef, soup mix, pepper, diced onion, garlic, 1/4 c. chili sauce, steak sauce, Pickapappa sauce and worcestershire sauce by hand until well incorporated. Divide beef mixture into six equal portions, shape portions into patties, and refrigerate patties for one hour. 2. Combine remaining chili sauce, light mayo, and mustard to make burger sauce. Cover and refrigerate. 3. Heat grill on high for 15 minutes. Reduce heat to medium. 4. While burgers are cooking, slice buns in half (if not pre-sliced) and place on grill, interior down. Grill until lightly browned and remove. 5. Cook burgers until medium-well, flipping once after 5 minutes. After 3 minutes on second side, add one cheese slice to each burger. Cover and continue cooking until cheese is melted. 6. Spread each grilled ciabatta top with 1/6th of the burger sauce. Add large lettuce leaf folded to fit ciabatta roll, 2 slices of tomato, and 1 slice of onion. 7. Remove burgers from grill and place on ciabatta bottoms. Take tops and place veggies down on top of burger patties.