Outragious Oreganato Burger

Pairs well with:

White Zinfandel

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


Ingredients Cocktail Sauce:
1/2 cup ketchup
3 Tablespoons prepared horse radish
1 pound ground chuck
1/2 cup bread crumbs
1 tablespoon chopped parsley
1 large garlic clove
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oi
l 1/2 pound large shrimp-shelled and devained
2 tablespoons White Zinfandel
Vegetable oil, for brushing the grill rack
1 head red tipped romaine lettuce
6 (3 by 4-inch) pieces Semolina Italian bread



PPrepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make cocktail sauce, mix ketchup and prepared horse radish together. Set aside. To make patties, chop shrimp into small pieces, chop garlic finely, combine the beef, bread crumbs, chopped parsley, red pepper flakes, black pepper and olive oil 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 pieces of the Italian bread. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 4 minutes. Turn the patties and continue grilling until done, about 5 minutes. Carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each bun bottom, place a slice of red tipped lettuce, then place the patties with a tablespoon of cocktail sauce on top of patties, add the Italian bread tops and serve. Makes 6 burgers