Rowdy Burger

Pairs well with:


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


1 lb ground beef (80/20)
1 lb ground sirloin
1/8 tsp cumin seeds
1/4 tsp fresh black and white peppercorns
1/8 tsp celery seeds
1/4 tsp dried oregano
1/8 tsp dry mustard
1/4 tsp kosher salt
2 tbs heavy cream
3 tbs Dales Meat marinade
1tbs dry red wine
olive oil (for grill to avoid sticking)
whole wheat buns (6)
1 cup onion straws
1 roma tomato (diced in small pieces)
6 slices sharp cheddar cheese



In a mortar and pestle, combine cumin seeds, peppercorns, and celery seeds and grind to fine consistency. Combine with oregano, mustard, and salt. Place ground beef in a large mixing bowl and add combined spices, cream, marinade, and wine. Mix thoroughly yet carefully to avoid compacting the meat into a meatloaf consistency. Form into patties and allow to sit at room temperature for 15 minutes.

Brush clean grill surface lightly with olive oil to avoid sticking. Bring grill to high temperature.
Cook burgers 4-5 minutes per side (until 160 degrees F inside). Remove from grill and place on whole wheat bun. Dress with sharp cheddar cheese, onion straws, and diced tomatoes.