Nut-Bang Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3-lbs.of 75% real ground beef.
One-half teaspoon salt
One ounce of Sutterhome white zinfindel wine.
One tablespoon worchestershire sauce
One teaspoon red pepper flakes
3 oz. chopped pecans
2 oz. cooking oil (for grill)
12 slices of rye bread
3 tablespoons mayomaise
3 tablespoons yellow mustard
6 slices swiss cheese
2 large ripe tomatoes
1 large purple onion



In a large bowl mix first six ingredients.Form six one-half oz. burgers.Prepare grill.Place burgers on grill to cook for eight minutes.Start bread preparations.After the first eight minutes turn burgers over.Cook another eight minutes.Mix mayonaise and mustard together to form a light mustard.Spread on rye bread.Place a slice of swiss cheese on each burger to melt.Add a slice of tomatoe and purple onion to bread.Remove cooked burgers from grill and finish the burger.