the zinfanburg

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Carmelized vidalia onions:
1 tablespoon colavita extra virgin olive oil,
3 large vidalia onions, halved and sliced,
1 1/2 teaspoons kosher salt,
freshly ground black pepper,
1 1/2 cups sutter home zinfandel wine-premesured
2 pounds 80% lean ground chuck,
1 tablespoon worchestershire sauce,
2 tablespoons sutter home zinfandel wine,
2 teaspoons kosher salt,
freshly ground black pepper.
vegetable oil for grill rack,
6 split onion rolls,
extra colavita evoo for lightly brushing rolls,
12 slices smoked cheddar cheese,
grey poupon dijon mustard



Preheat gas grill to med-hi heat. To make the caramelized onions, place a 12 inch fire proof skillet on the grill top. Add the olive oil,onions,salt,and pepper. cook for 10-12 minutes or until the onions have deepened in color. Take the skillet off the grill and carefully add the pre-measured wine, place the skillet back on the grill and cook until the liquid reduces by about two thirds. Remove skillet from grill and set aside, covering with a lid. To make the patties combine the meat, salt, pepper, worchestershire sauce,and wine in a large bowl,avoid over mixing. Divide mixture into 6 equal portions and form into patties. Brush the grill rack with vegetable oil. Place the patties on the grill rack, and cook for 5-6 minutes on each side. Avoid pressing down on the patties, and turn only once. When the patties have about 2 minutes left on the second side, brush the rolls lightly with olive oil and place on the outer edges of the grill rack until lightly toasted. During the last minute of cooking time, add the cheese to the patties and close the grill lid to promote faster melting.Turn off grill. Finally, remove the roll bottoms, add dijon mustard, then place the patties on the bottom rolls, top with caramelized onion mixture, and place top roll. Makes 6 burgers. Enjoy!