Rooster Burgers (guaranteed to make you crow!)

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


3/4 Cup mayonnaise
2 T Chili Garlic Sauce (found in the Asian section of your market)
2 lbs. ground chuck
1l medium red onion, chopped
2 medium cloves of garlic, minced
1 T Grey Poupon mustard
1 T creamy horseradish
1 T worcestershire sauce
2 eggs, slightly beaten
1/2 Cup crushed Pretzel crumbs
1/4 Cup Sutter Home Cabernet Sauvignon
1 teaspoon course crystal salt
6 slices Sonoma Jack Cheese
1/2 head Red Leaf lettuce, separated
6 slices sweet onion
6 Ciabatta rolls, split and grilled until slightly toasted



Prepare a medium hot fire with lid. Dressing: Combine mayonnaise and chili/garlic sauce. Patties: Make patties by combining onion, garlic, mustard, horseradish, worcestershire, eggs, pretzel crumbs, wine and salt. Add meat and gently blend with a fork. Do not overwork meat. Method: Prepare grill. Place patties on rack and grill 4 minutes on each side with lid down. Internal temperature should read 165 degrees for medium rare. During the last 2 minutes of grilling, toast Clabatta rolls, cut side down. Also, place one piece of cheese on each patty. Assembly: Slather mayonnaise mixture on both sides of Ciabatta roll. Add Rooster Burger to the bun and pile on lettuce, tomato and onion…Start Crowing!