Montana Bandana Burger

Pairs well with:


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


1/2 cup soy sauce
1 teaspoon onion powder
1 tablsespoon fresh, minced garlic
2 tablespoons brown sugar
1/4 cup Sutter Home Zinfandel wine
1/2 teaspoon cumin
1/4 teaspoon liquid smoke
2 pounds ground beef
1 large red onion
Non-stick olive oil spray
6 large burger buns
2 tablespoons soft butter
1 teaspoon minced garlic
6 slices sharp cheddar cheese
1 large tomato-sliced
1/3 cup Ranch dressing
oil for greasing grill



Marinade: Whick soy sauce, onion powder, garlic, sugar, wine cumin and liquid smoke together. Gently toss maridande and burger (with hands) until marinade is just incorporated. Shape into 6 burgers. Slice onion into 1/4" round slabs. Select 3 largest slabs (nearest center) and coat with Non-stick spray. Handle carefully so slabs don't separate into individual rings. Mash butter and 1 teaspoon of garlic. Spread on bun halves. Bruch grill rack with oil. Place patties on grill, cover and cook, turning once, until done to preference, 4-5 minutes on each side. Place cheese on each patty the last minute of cooking. Place onion slabs on grill. Cook 6 minutes, turning once halfway through. During the last few minutes of cooking, place buns, cut side down, on grill to toast. TO ASSEMBLE: Spread 1 teaspoon of Ranch dressing on each bun half. Put burger on bottom half of bun. Separate onion slabs into rings. Place 1/2 slab on each burger. Add tomato slice. Top with top half of bun. SErves 6