Horseradish and White Cabernet Sauvignon Burger

Ingredients

2 POUNDS OF 80/20 GROUND BEEF
1/2 TEASPOON ONION POWDER
1/2 TEASPOON GARLIC SALT
1/4 TEASPOON OLD HICKORY SALT
1/4 TEASPOON SEASONED SALT
1/2 TEASPOON BLACK PEPPER
1 & 1/2 TEASPOON CREAM STYLE HORSEADISH
1 & 1/2 TEASPOON SPICY BROWN MUSTARD
1 TEASPOON WORCESTERSHIRE SAUCE
1/4 CUP WHITE CABERNET SAUVIGNON
LIGHT ITALIAN BUNS
BUTTER
MUSHROOMS

 

Instructions

COMBINE THE GROUND BEEF AND NEXT NINE INGREDIENTS. USING YOUR HANDS MIX THE INGREDIENTS THOROUGHLY. DIVIDE MEAT INTO SIX PATTIES OF APPROXIMATELY 1/3 POUND EACH. REFRIGERATE OR FREEZE UNTIL READY TO USE. HEAT GRILL TO 300 DEGREES. BUTTER BUNS GRILL BUNS UNTIL TOASTED, REMOVE FROM GRILL. COOK BURGERS FOR 8 MINUTES OR UNITL TEMPERATURE OF MEAT REACHES 160 DEGREES. WHILE BURGERS ARE COOKING SAUTE MUSHROOMS IN BUTTER. WHEN BURGERS ARE DONE, PLACE ON TOASTED BUN AND ADD SAUTE MUSHROOMS.