Hay Wrapped Burger


16 oz. Certified weed free hay
1 1.75l bottle Sutter Home Red Zinfandel
4 cloves garlic, minced
2 tablespoons fresh Sage, minced (divided in half)
2 tablespoons fresh Rosemary, minced (divided in half)
2 tablespoons fresh Thyme, minced(divided in half)
1/4 c. Molasses
2 1/2 TBLS Balsamic vinegar
2 teaspoon fresh ground Black pepper
3 teaspoon fresh ground Sea salt
2 tablespoons Dark Chile Powder
1 teaspoon Curry Powder
1 teaspoon Dry Colemans Mustard
3 pounds 80%-20% ground chuck
1/2 pound unsalted butter (reserve 6 teaspoons)
6 Burger Buns Whole wheat (Wheat Montana)



Soak hay with the bottle of Sutter Home Red Zinfandel in a one gallon ziplock bag for 45 minutes.Preheat grill to 325-350 degrees.(Gas or Charcoal)In a small bowl combine the half of the Garlic, Sage, Rosemary, Thyme, and the butter, mix well. Spread Herb butter on the buns. Place buns on grill toast lightly. In a small bowl combine half of the Garlic, Sage, Rosemary, and the Thyme, along with the Molasses, Balsomic Vinegar, fresh ground Black Pepper, Sea Salt, Dark Chile Powder, Curry Powder, and the Dry Coleman Mustard mix well and set aside. Patty all the burger into 12 patties. Place one teaspoon herb butter on six of the patties. Place the remaining patties on top the other patties. Place the mixture on top and on the bottom of each patty.
Grab a good handfull of hay shaking off excess wine. Place on sheet pan spreading evenly, place patty in the center of the hay roll up evenly on all sides of the burger repeat 6 times. Place patties on the grill. The First 8-10 minutes there will be alot of smoke. Flip the burgers and cook for another 5-6 minutes, open the lid and let the rest of the hay burn off. Remove any left over hay for the patty. Place on the toasted buns.