Spicy Vin Burgers

Pairs well with:


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


2 pounds of extra lean ground beef
1 egg beaten
1/2 c. Panko bread crumbs
1 T. Grey Poupon Dijon mustard
6-8 whole garlic gloves, chopped fine
1 whole fresh jalapeno pepper, chopped finer (remove seeds and ribs, or leave a little in for more kick)
1 t. each salt and onion powder
2 T. Worshestershire sauces
2 T. Sutter Home Merlot or Zinfandel (dark red wine)
1 T. ground black pepper, fresh if possible
1 ball fresh mozzarella cheese



Mix together and form eight half-cup sized burgers or four cup-sized burgers. Grill to desired doneness on an outdoor grill, a grill pan, or you Georgio Formani grill 🙂 Place generous slices of the fresh mozzarella on the burger and let it melt. Serve it on crusty bread — a loaf of Cuban bread, or perhaps an olive baquette, or just a fresh baquette — and top with Grey Poupon, some good mayo, tomatoes, onions, lettuce, pickles, etc.