Taxi CAB Cheese Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 Clove Garlic, minced
1 teaspoon dried dill
1 1/2 Cups Mayonaise
1/2 teaspoon Salt
1 Cup Sutter Home Cabernet Sauvignon (Reduced to 1/2 cup of liquid)
1 Lb Fresh Groung Chuck
1/2 Lb Fresh Bratwurts (remove Casings)
1/2 Cup Minced Vadalia Onion
1 teaspoon salt
1 teaspoon white pepper
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 Slice aged Wisconsin Chedar Cheese
1 Fresh Sweat Egg Bread Bun
1 Kosher Dill Pickle(3 Slices Legthwise)
1 Large Slice Tomato



Mix Mayonaise, Minced Garlic, Dill and Salt in a small bowl. Chill. In a small Sauce pan, reduce the 1 cup of Sutter Home Cabernet Sauvignon, by half. In a large bowl, mix wine reduction, meats, onion, salt, white pepper, Worcestershire sauce. Blend with hands, and mix well, but do not over mix, form into 6 patties. Grill to medium. Add 1 Slice of Cheese per pattie, allow to melt. Split the buns and toast the buns on the the grill. Spread both sides of the toasted bun with the Dill Garlic Mayo, place a cheese melted burger on each bun, and top with three slices lengthwise of the kosher pickles, and large tomato slices. Place top on Burger, and serve.