TheI love New York Deli Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


½ lb. Thinly sliced Virginia Baked Ham
½ lb. Thinly sliced Roast Deli style Turkey
¾ lb Deli Style Cole Slaw
6-12 slices Swiss cheese
Easy Russian Dressing
½ cup Mayonnaise
¼ cup Ketchup
1 teaspoon lemon juice
¼ cup Sweet Pickle relish
Mix all ingredients together and keep cold. Or use your favorite premade Russian or Thousand Island Dressing.
Garlic butter
½ stick whole unsalted butter softened
1 clove garlic mashed (or 1 teaspoon Garlic Salt)
Mix together and set aside unrefrigerated
2 pounds ground chuck
1/4 cup Sutter Home Chenin Blanc
2 teaspoons Salt
1 teaspoon ground white pepper
Vegetable oil, for brushing on the grill rack
18 large slices NY or Deli Rye bread Or you can use 9 Kaiser style Rye rolls.
Slice all in half and take 3 and slice off the top of the top part to make 6 middle slices. In a pinch you can always use regular rolls and add some Caraway Seeds to the meat to give it that Rye Bread flavor.



Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover, until the embers are ash covered and ready to grill To make the patties, combine the chuck, Chenin Blanc, salt and pepper in a bowl. Handle the meat just enough to mix in the wine, salt and pepper. Divide the mixture into 12 equal semi flat patties shaped to fit the bread or roll. Remember each burger will not be that large. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. During the final minutes of grilling the patties, place a perforated grill pan, or a layer of aluminum foil on the grill. Divide the ham and turkey into 6 loosely stacked piles of each (12 piles total). Arrange on the pan or foil and top each Turkey pile with a slice of the Swiss cheese. Allow to heat through, 3-4 minutes and the cheese to melt. Place 12 slices of the bread or rolls on a cooler side of the grill to get warm and toasted. When the patties are cooked, remove from the grill onto a covered plate or a cooler section of the grill. Take 6 slices of bread and spread with the garlic butter and put them over a somewhat higher heat section of the grill until brown and crispy, but not burnt. To assemble the burgers, spread a generous amount of the Russian dressing on 6 of the toasted slices of bread. Place a patty, and a portion of turkey and cheese on the bottom piece. Add the grilled, buttered slice of bread and top with another burger patty and portion of the ham. Add a couple of “healthyâ€Â spoonfuls of Cole Slaw, and place the top slice of toasted bread on. Slice in half and open up your mouth VERRRY WIDE!!! Makes 6 double decker burgers