4 boiled red potato
2 tablespoon of Mayonaise
1 teaspoon of Grey Poupon mustard
1 tablespoon of puree fresh onion
a pinch of salt and sugar
2 garlic cloves, minced
1/2 cup of Soy Sauce
1/2 cup of brown sugar
1/2 teaspoon of ground ginger
1/2 teaspoon or more crush red pepper.
1/2 sweet onion, chopped thinly
1.5 lbs. Angus beef ground chuck
1 teaspoon of seasalt
1/4 cup favorite Sutter Home wine
2 Tbs. Colavita Extra Virgin Olive Oil.
1 Tbs. liquid smoke sauce
fresh romaine lettuce leaves, slice thinly
1. Make the potato salad ahead of time. Chop boiled red potato into small chunk, mixed it with Mayonaise, mustard, puree onion, salt and sugar, chill in the refrigerator. 2. mixed garlic, soy sauce, sugar, ground gingger, crush pepper in a bowl. Place the home ground chuck in the same bowl, mixed it with olive oil, seasalt, wine, mixed them together. 3. Use your hands to form a large round ball from the meat mixture then raise the ball into the air and toss them hard back to the plastic bowl. Do this procedure again and again for at least 2 minutes or more. 4. Next divide the mix into 6 quarter-pound patties on a large plate or sheet, shape the edges slightly higher than the centers. Cover and refrigerate for at least 30 minutes before grilling. 5. Set up your grill, for added-flavor use hickory or mesquite chips that have been pre-soaked. Make sure your grill is plenty hot before you place the hamburger patties. 6. Grill the thin slices onion until brown and carmelized. 7. Grill according to your taste (rare, medium, or well ). 8. But two minutes before the patties are done, place your hamburger buns on the grill for a minute or two to warm them up. 9. Smear the warmed bottom bun with grey poupon mustard to taste, add slice lettuce, a tablespoon of potato salad, hamburger patty, grill onion, on top of one another and cover them with the top bun. 10. Serve and enjoy immediately.