The Big Easy Burger

Pairs well with:


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


1 lb lean ground beef or turkey
1 can of Creole Seasoning 
Four(4) rye buns (quality buns from the bakery section)
1 medium or large red onion
1 jar of port-wine cheese spread (preferably from Wisconsin) Catsup,



1. Form four patties on wax paper 2. Sprinkle one side of each patty with Creole seasoning to taste.* Press seasoning into patties with open palm or fingertips. 3. Flip raw patties and repeat step 2. 4. Transfer patties to plate. 5. Grill patties approx. 5min per side or until done to personal preference. 6. 2-3 minutes before burgers are done, slice buns and toast on the grill, open-face down to flame. 7. When done, remove burgers. 8. Spread port-wine cheese on top of burger. Top with thin red onion slice(s). 9. Top with catsup, mustard, lettuce, tomato if desired. 10. Eat your burger(s) and fight for left overs! *If you like spicy burgers, then really cover them with the seasoning! Servings: makes four (4) 1/4 pound burgers.