“Loaded Potato” Burger with Sour Cream Sauce

Pairs well with:


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


Sour Cream Sauce:
12 ounces of sour cream
1 packet of Ranch salad dressing mix
3 tablespoons of fresh chives, chopped
2 pounds of fresh ground chuck
1 tablespoon of Worcestershire
2 teaspoons of Colavita olive oil
1 1/2 teaspoons of salt
1/2 teaspoon of cracked black pepper
vegetable oil, for brushing on the grill rack
1/4 cup of butter, softened
6 large potato rolls, split
6 ounces of medium cheddar cheese, grated
5 ounces of pre-cooked bacon, crumbled



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the sour cream sauce, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine the beef, Worcestershire, olive oil, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill about 3 to 4 minutes until browned on the bottom. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, butter the cut side of the rolls. Place rolls butter side down on the outer edges of the rack to toast lightly. To assemble the burgers, spread the sour cream sauce over the cut sides of the rolls. On each roll bottom, place a patty, equal portion of the grated cheese and equal portion of the crumbled bacon. Add the roll tops and serve. Makes 6 burgers