Sedona Burger

Pairs well with:


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


1 slice (about 1 ounce) French bread – torn into tiny pieces
2 tablespoons tomato juice
1 tablespoon Worcestershire sauce
1 Tbl balsamic vinegar
1 1/2 pounds ground round steak
2 teaspoons mixed dried tarragon, oregano, thyme and marjoram 1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 small onion, grated
2 slices bacon, diced
2 tablespoons flour
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh chives
1/2 cup shredded sharp cheese
4 hamburger buns, split and toasted
4 Lettuce leaves
4 Tomato slices
4 pickle wedges



In a large mixing bowl, mix together the bread, tomato juice, worchestershire and balsamic vinegar. Add the ground steak and herbs, salt and pepper. Break in the egg and mix well with hands or fork. Shape the meat mixture into 8 patties, each about 1/2 inch thick. Cover and place patties in refrigerator. Fry bacon pieces and add in onion and flour. Allow to cool to warm temperature. Remove patties from refrigerator. Divide bacon mixture into fourths. Spread over 1 pattie, top with grated cheese, 1/4 Tbl parsley and 1/4 Tbl chives. Top with another burger pattie and seal edges. Do the same with remaining patties. Place the burgers on a greased grill about 4 inches above hot coals. Grill about 15 to 20 minutes per side, or until juices run clear. Place burgers on buns and garnish with lettuce, tomato and pickle. Hamburger recipe serves 4.