Take Me Out To The Ballgame Burger

Pairs well with:


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


Peanut Mustard Sauce
¾ cup Grey Poupon Country Mustard
2 tablespoons chopped peanuts
2 11oz rolls of refrigerated breadstick dough
¼ cup brown sugar
1 egg ¼ cup course salt
Beer Soaked Onions
1 small Vidalia onion
½ cup softened butter
½ cup Amber beer
1 ½ pounds fresh ground beef
1 1-ounce packet dry onion soup mix
½ teaspoon fresh ground pepper
2 tablespoons of fresh garlic paste
Vegetable oil to grease rack
12 slices of cheddar cheese sauce
6 butter lettuce leaves
6 slices of red tomato



Pre-heat grill to medium heat. In a small bowl, mix Grey Poupon and peanuts. Cover and set aside. Line a small fire-proof baking sheet with aluminum foil. Unroll breadstick dough and attach two breadsticks together forming one long breadstick. Loosely roll into a circular bun shape and place pretzels on baking sheet at least 1 inch apart, forming a total of 12 pretzels. In a small bowl, mix brown sugar and egg. Brush the top of 6 pretzels with mixture and sprinkle with course salt. Place sheet on grill and bake for approximately 15 minutes or until golden brown. Carefully watch pretzel bottoms so they do not burn. Remove and set aside to cool. When cooled, take the 6 pretzels without salt and sliver off the tops with a serrated knife to form a bottom bun. Cover with foil and set aside. Turn grill heat to medium-high. In a medium fire-proof skillet, place onions, butter and beer. Cover and cook until most of the liquid is evaporated and the mixture has caramelized. Cover and set aside. Place cheddar cheese sauce in a small fire-proof saucepan and place on the outer edges of the grill melt. Stir occasionally until cheese is melted. To make the patties, combine ground beef, dry onion soup mix, pepper and garlic in a large bowl and mix well. Divide mixture into 6 equal portions and shape into square patties to fit pretzels. Brush the grill rack with vegetable oil. Place the patties on the rack, cover & cook, turning once until done to preference. About 3 minutes on each side for medium-rare. Remove cheese and burgers from grill. To assemble burgers, place a lettuce leaf and tomato slice on the bottom pretzel bun. Next place a burger and then a large heaping of cheese sauce. Then add a heaping of beer onions. Spread the peanut mustard on the pretzel top and enjoy.