ReeLee Good Burger

Pairs well with:


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


1/2 Cup Vegetable Oil for the grill
1 Head Garlic
4 Tablespoons Light Olive Oil
1 Medium-Large Cucumber, peeled, seeded, and chopped
10 Radishes, chopped
1 Medium Red Onion, chopped
1/4 Cup Malt Vinegar
2 Tablespoons  Steak Seasoning
2 1/4 Pounds (92.8%) Ground Beef
5 Tablespoons Worcestershire Sauce
1 Large Sweet Onion, thinly sliced
8 Ounces Button Mushrooms, thinly sliced
1/2 Stick (4 ounces) Butter
8 Ounces Whipped Cream Cheese
2 Tablespoons Lemon Juice
1 Loaf Sliced Rye Bread
1 Cup Diced Watermelon



1. Prep grill with vegetable oil and turn heat to high. 2. Cut 1/4 inch off of garlic head and discard. Drizzle 1 tablespoon of olive oil over remaining piece. Wrap in aluminum foil and roast on grill for 45 – 60 minutes. 3. Place cucumber, radishes, red onion, vinegar, 1 tablespoon olive oil, and 1/8 teaspoon steak seasoning in a medium-sized bowl. Cover and refrigerate. 4. Reduce grill temperature to medium. 5. Place ground beef, worcestershire sauce, and 1 tablespoon of steak seasoning into bowl and mix gently. 6. Shape beef mixture into 12 3-ounce patties (each 3-inches in diameter). Cover and set aside. 7. Place 2 tablespoons of butter and 2 tablespoons of olive oil in cast-iron skillet. Place skillet on grill. After butter is melted add sweet onion and caramelize. Add mushrooms and saute until browned. Remove skillet from grill. 8. Squeeze roasted garlic cloves into skillet. Add cream cheese and lemon juice. Gently stir until cheese melts. 9. With a 3-inch cookie or biscuit cutter, cut 12 rounds from rye bread slices. Brush both sides of each round with remaining butter. Grill approximately 1 minute per side until lightly toasted. 10. Place 6 patties on work area and top each with cucumber mixture. Top with the remaining 6 patties and press edges together to seal. Grill for 3 minutes per side. 11. Spread mushroom mixture on 6 toasted rounds of rye bread and set aside. When burgers are cooked place one on each of the remaining toasted rye rounds. Top each cooked burger with 1 tablespoon of diced watermelon. Place mushroom rye round on top. Cut in half and serve.