The Drive-in Burger
2 large red onions, sliced in 1/2-inch thick rings
1 medium rib celery
2 tablespoons Colavita olive oil
1/3 cup Sutter Home Cabernet Sauvignon
1/2 teaspoon powdered unflavored gelatin
1/2 cup finely crushed ritz crackers
2 tablespoons ketchup (plus 1/3 cup for service)
1 tablespoon cider vinegar
1 tablespoon parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded sharp cheddar cheese
2 pounds ground beef chuck
6 hamburger buns
1 cup Vlassic Bread & Butter Chip Pickles
1/4 cup Grey Poupon Dijon mustard
6 butter lettuce leaves
Preheat a gas grill to medium-high.
Thread onions crosswise (spearing all rings) through a metal skewer. Paint with olive oil. Paint celery rib with olive oil. Grill onion and celery over a medium-hot flame until soft and marked with grill lines, about 5 minutes per side for onion, 4 minutes per side for celery. Remove onions and celery from grill. Mince celery. Chop half of the grilled onion into a small dice. Set aside remaining onion rings.
Whisk wine and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in ritz crackers, 2 tablespoons ketchup, vinegar, parsley, paprika, garlic powder, mustard powder, salt, pepper, and chopped onion and celery. Add shredded cheese and ground beef. Mix gently until thoroughly combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the hamburger buns.
Place the patties on the grill rack, cover, and grill over medium-heat until browned on the bottoms, about 5 minutes. Turn the patties and continue grilling until done to preference, about 4 minutes longer for medium. During the last few minutes of cooking, carefully place the hamburger buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble burgers, spread Dijon on one half of each bun, remaining 1/3 cup ketchup on other side of each bun. Place hamburger patty on each bun, top with remaining grilled onion, pickles and butter lettuce. Serves 6.