The Northwest Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


3 lbs 15%fat lean hamburger
6 tablespoons merlot wine
3 teaspoons worchestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried fennel seed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 fresh bartlett pear, chopped fine
1/2 fresh walla walla sweet onion, chopped fine sauce:
8 tablespoons real mayonnaise
2 large cloves fresh garlic, minced
2 tablespoons walla walla sweet onion, minced
3 tablespoons merlot wine
4 teaspoons loganberry jam
6 sourdough kaiser rolls
6 leaves romaine lettuce



In a large bowl, combine hamburger, wine, worchestershire sauce, thyme, fennel seed, salt, pepper, pear, and onion. Let sit to marinate while preparing sauce. In a small bowl, combine mayonnaise, minced garlic, minced onion, wine, and jam. Prepare patties: divide meat mixture into 6 equal portions. Pat into circles approximately 4" across and place on waxed paper, separating each with more waxed paper. Spray grill with oil to prevent sticking. Place grill over medium hot coals to preheat. After 1 minute, place burgers on grill, removing waxed paper as you lay them down. Let cook approximately 4 minutes on each side with lid closed, vent open, only turning once. Meat should be dark brown on outside and cooked so that no pink meat shows. Remove from grill onto a plate. Place rolls, cut side down, over coals for approximately 30 seconds until toasted to a light brown. Assemble burgers: Place one hamburger patty between the bread slices. Spread mayonnaise-garlic topping on the top slice of roll. Add lettuce leaves, slice, and serve. Serves 6