The Ridiculously Good Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 package of dried onion soup mix
2 lbs of 85% lean ground beef
2 sweet onions sliced
1 T olive oil
2 tsp soy sauce
1 tsp light brown sugar
fresh ground pepper
2 tsp olive oil
2 T white wine
12 oz. sliced fresh mushrooms
jack cheese (or horseradish cheddar) cut into slices
6 sesame seed rolls split
8 oz. dijon mustard



Required utensils: 1 large bowl 1 medium sized bowl 2 disposable 9" aluminum pie pans aluminum foil Directions: In a large bowl, add the onion soup mix to the ground beef and mix with clean hands until the soup is thoroughly mixed in to the meat. Form beef into 6 patties of equal size then make a depression with your thumb in the center of each pattie so they won't rise in the center when you grill them. Heat gas grill on high for 5-10 minutes. Before cooking food, reduce heat to medium. While grill is heating, add sliced onions to a medium sized bowl and toss with 1 T olive oil and soy sauce until evenly coated. Sprinkle with brown sugar and grind some fresh pepper to taste. Move the seasoned onions to a 9 inch disposable aluminum pie pan and place on the grill. Toss occasionally until onions are tender and caramelized, then remove from grill and set aside. Place the burgers on the grill at the same time as the onions and cook until desired doneness. Flip once during cooking after 5-10 minutes depending on how well you want the burgers cooked. After the onions and burgers have been placed on the grill, add the mushrooms to the medium sized bowl you used to prepare the onions. Toss with 2 tsp olive oil and the white wine. Move to a second disposable pie pan, cover with aluminum foil and place on the grill. Allow to cook for 3 minutes, then remove foil. Toss occasionally until mushrooms are tender and start to brown then remove from grill and set aside. When the burgers have reached the desired level of doneness, cover each patty with slices of cheese. Split the buns and place them open face down on the upper rack of the grill. Close the grill and cook until the cheese is melted on the burgers and the buns are lightly toasted then remove everything from the grill. Assemble each burger by placing the cooked hamburger on the bun with the cheese side up. On top of the cheese put some of the sautéed mushrooms and caramelized onions. Spread 1 T of mustard on the top bun and place the bun on top of mushrooms and onions. Eat and enjoy!