Sassy Side Dish Burgers

Pairs well with:


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


1. 1/3 cup “Butter Snap” Pretzel Crumbs
2. 1 can Boston Baked Beans (Or baked beans that have molasses and brown sugar in them.) Remove Pork Fat.
3. 1 teaspoon garlic powder (½ teaspoon for sauce and ½ teaspoon for burger meat)
4. 1 teaspoon of  Hot Sauce (or more if you like it spicy)
5. 1 egg, beaten
6. 1 tablespoon Grey Poupon Mustard (1 tablespoon mixed in burger meat, plus extra for the bun)
7. 1-½ tablespoons Worcestershire Sauce
8. 1/8 cup Sutter Home Zinfandel Wine
9. ½ teaspoons Steak Blend Grilling Blend
10. ½ teaspoons Oregano
11. 3 teaspoons Chili Powder
12. 2.25 pounds of Ground Chuck
Vegetable Oil, for Brushing on the Grill Rack
13. 6 Slices Medium Cheddar Cheese
14. 6 Arnold Wheat Hamburger Buns, Split
15. Mayonnaise for the buns
16. Tomato Slices



Use the food processor twice, and wash it once. Using a food processor, pulse pretzels into crumbs. Empty the crumbs out of the processor into a separate bowl and set aside for the burger recipe. Then using the same processor bowl, empty the can of Baked Beans (remove pork fat) and pulse until smooth. The Bean Sauce: Put the Baked Beans Puree in a heavy bottom saucepan. Mix in garlic powder and Hot Sauce. Set aside until you are ready to light the grill. The Burgers: In one bowl, mix together beaten egg, Grey Poupon, Worcestershire, and Sutter Home Zinfandel Wine. In separate bowl, mix together pretzel crumbs, garlic powder, grill seasoning, oregano, and chili powder. Then pour wet and dry ingredients onto the ground chuck. Mix together. Be careful not to over mix, to avoid compacting the meat. Weigh out meat into 6-ounce burgers. Once the burgers are made, cover with plastic wrap and chill in the fridge until you are ready to light the grill. The Grill: Carefully light the grill and preheat on high for 5 minutes. Then turn the temp down to low. Place the pot of beans on the grill. Simmer slowly on a low heat on the grill rack. Close the grill lid for a minute. Then open the lid and stir the bean sauce. Repeat as often as necessary until the bean sauce is thick and warmed through. When the Bean Sauce is done, remove the pot from the grill and cover to keep warm. Turn the temp of the grill up to medium high. Preheat for 5 minutes. Brush the grill rack with oil. Add hamburgers and cook 3 ½ minutes with lid closed. Flip Burgers. Cook 3 1/2 more minutes with lid closed. Add Slices of cheese. Cook 1 more minute with lid closed. When cheese is melted, remove from grill. Cover burgers with foil to let the meat rest. Turn the grill down to low on half the grill and off on the other half. Place the pot of bean sauce over the low heat side of the grill. Place the buns, cut side down, on the other side of the grill rack, where the heat has been turned off. Close the grill lid for a minute. Then open the lid and stir the beans and check the buns. Repeat as often as necessary until the buns are toasted to your preference and the bean sauce has warmed back up. To build your burger from the bottom up: On the bottom cut side of the bun spread mayonnaise. Then top with a tomato slice. Next add the Burger with Cheese. Then add the Special Bean Sauce. On the top cut side of the bun spread Grey Poupon. And now you have a tasty treat. Enjoy!