The Britannia Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


½ cup stilton cheese
2 cans baked beans
Oil to brush grill
1 yellow onion, thinly sliced
8 oz. sour cream
3 tablespoons yellow curry powder
1 teaspoon salt, plus a pinch for the curry sour cream
2 lbs. ground chuck
1 tablespoon freshly ground pepper
1 teaspoon cumin
1 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce 6
Potato rolls
2 bunches watercress, leave washed and removed from stems
1 bunch arugula, leave washed and removed from stems



Set out the Stilton cheese to soften. Preheat the grill to medium high heat. Place beans in a disposable metal container with a lot of bottom surface area. Brush the grill with oil. Dip the onion slices in the bean juice and place on the grill. Grill until softened, 4-8 minutes. Remove the onions and set aside. Blend stilton cheese, 8 oz. sour cream, curry and a pinch of salt in the blend. Set aside. Combine remaining salt, chuck, pepper, cumin, red pepper flakes and Worcestershire sauce in a bowl and mix until just combined. Form 6 burgers and place them on the grill. Grill 3-4 minutes, flip and grill to desired doneness. In the last few minutes of cooking, place the rolls on the grill to toast. To assemble: Place the bottom bun on the plate. Liberally cover with watercress and arugula. Place several onions over the arugula and watercress. Place burger on the onions. Scoop ½ to ¾ cup beans over the burger. Liberally coat the top bun with curry sour cream and place on the top of the bean burger.