The NJ Fa-Geta-Bout-It Burger

Pairs well with:

White Zinfandel

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



2 pounds freshly ground chuck
2 teaspoons Lea & Perrins Worcestershire Sauce
¼ cup Sutter Home White Zinfandel
2 teaspoons Weber Grill Creations – Smokey Mesquite Seasoning
1 cup Grated Smoked Gouda Cheese

Pork Roll:

6 Slices (43 grams each) (258 total grams) Pork Roll

Special Mustard Sauce:

½ cup Mayonnaise
½ cup Sour Cream
4 teaspoons coarse spicy brown mustard
3 tablespoons finely chopped scallion greens


2-4 tablespoons of vegetable oil, for the grill rack
6 unseeded 3 ½ inch Crusty Kaiser Rolls




Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium–high.

Prepare the special mustard sauce by whisking all ingredients in a medium bowl. Cover and refrigerate until later.

To make the patties: gently combine all patty ingredients in a large bowl, handling as little as possible. Separate into six even sections, and shape each into patties that look approximately 3 ½ inches in diameter to fit on each roll.

When the grill is ready: brush the grill rack with the vegetable oil and place the patties in the center of the rack, cover and cook for 5 minutes. Flip the patties after 5 minutes. Cover for an additional 5 minutes, for a medium burger. Remove the patties and cover loosely with foil to rest. Place the pork roll slices in the center of the grill rack, placing the rolls cut side down along the outer edge of the grill rack. After 1 minute, remove the rolls and flip the pork roll slices for an additional minute, then remove from the grill.

To assemble the burgers: Spread an even amount of the special mustard sauce over all the toasted sides of the rolls. Place a grilled patty on the bottom of each roll. On top of each grilled patty, place one slice of the grilled pork roll. Top with the roll lid; that already has been spread with the special mustard sauce, and serve.