The Randy Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Sautéed Vidalia Onions & Mushrooms
1 Medium Sweet Vidalia Onion
8 oz White Mushrooms, sliced
1 ½ tablespoon Olive oil
2 teaspoons seasoned salt
½ teaspoon garlic powder
Patties 2 ½ pounds ground round
2 ¼ teaspoon garlic salt
1 teaspoon parsley flakes
1/3 cup Original Barbeque Sauce
Olive oil, for brushing on the grill rack
6  English Muffins, Sandwich-style, split
1/2 cup butter, melted
6 slices Provolone cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high (350°). To make the sautéed Vidalia onions and mushrooms, peel and slice the onion into very thin slices. Place onions and mushrooms in a bowl and mix in the seasoned salt and garlic powder. While the burgers are cooking, in a medium skillet, heat olive oil. Place the mushrooms and onions into the skillet and sauté until al a dente. Do not over cook. Set aside. To make the patties, combine the beef, barbeque sauce, garlic salt, and parsley in a large bowl. Handling the meat as little as possible, to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the English muffins. Prepare the sandwich-style English Muffins, by spreading butter over each side. Set aside. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook for approximately 2 minutes. Turn burgers. Continue cooking for 5 to 6 minutes, turn burgers again. Place the sautéed mushrooms and onions on the burgers. Cook an additional 4 to 5 minutes for medium. During the last few minutes of cooking time, place the English muffins cut side down on the outer edges of the rack and toast. Also, place one slice of Provolone cheese over the top of each burger until melted. To assemble the burgers, place burgers on English muffin and serve. Makes 6 burgers.