Pairs well with:


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


Country Potato Salad
3 cups water
¾ cup red potatoes, chopped into ¼ inch cubes
¼ cup mayonnaise
3 tablespoons Grey Poupon Country Mustard
¼ cup finely diced celery
1 tablespoon chopped dill
¼ cup crumbled blue cheese
½ cup French Fried Onions
1 ½ pounds fresh ground beef
1 1-ounce packet dry onion soup mix
½ teaspoon fresh ground pepper
1 16 oz can of vegetarian baked beans, well drained
Vegetable oil to grease rack
6 poppy seed buns, sliced
¼ cup softened butter
6 butter lettuce leaves
6 slices of red heirloom tomato, ¼ inch thick



To make country potato salad, fill a fire-proof sauce pan with 3 cups of water. Add potatoes. Boil until potatoes are tender enough to bite, but not mushy. Remove pan from heat and drain water. Arrange potatoes on a wax paper lined cookie sheet to cool. Place cookie sheet in the refrigerator for 30 minutes. Once cooled, place the potatoes in a large bowl. Add mayonnaise, Grey Poupon Country Mustard, celery and dill; mix well. Carefully fold in blue cheese and French fried onions. Cover bowl and place in refrigerator. Turn grill to medium-high heat. To make the patties, combine ground beef, dry onion soup mix and pepper in a large bowl and mix well. Divide mixture into 12 equal portions and form into round patties to fit buns. Place about 2 ½ ounces of baked beans in the middle of six of the patties. Leave about ½ inch room around the edges. Place another patty on top of each other and carefully seal the edges. Brush the grill rack with vegetable oil. Place the patties on the rack, cover & cook, turning once until done to preference. About 2 minutes on each side for medium-rare. Burgers will cook faster than normal because they are stuffed. During the last few minutes of cooking, brush each interior bun slice with butter. Lightly toast the buns by placing them on the outer edges of the rack for about 1 minute, rotating once. To assemble burgers, place a lettuce leaf on each bun bottom. Next place a burger and then a tomato slice. Divide the potato salad mixture evenly between the six burgers and place on top of the tomato. Finish off with the bun top and serve.