Tom’s Best Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


24 Oz ground lean Sirloin (or Top Round)
Diced Red Onion (1 Tbsp/Burger)
Diced ('Godfather' pepper, sweet red pepper can be substituted)
Salt-free  steak seasoning
(crushed) garlic powder (NOT salt)
Hickory Smoke Flavor Ketchup
Lemon Pepper
Cayenne Pepper
Worcestershire Sauce
"Sutter Home" Burgundy
Coocked crumbled bacon (Optional)
Aged Cheddar Cheese (Optional)
"Colavita" Olive Oil
Onion Bun,
thin vidalia onion slices (optional)
salad dressing (not Mayo)
"Grey Poupon" Mustard



Combine everything except olive oil and cheese, mix well. Make 4-6 oz Burgers. Heat grill to 550-750 F, brush Olive Oil onto burgers to prevent sticking. Cook burgers for 3-4 imn. then place 2 Oz slice of cheese on top after flipping burger. cook for 3-4 Min. till done. During last 2 Min. brush oilve oil onto inside of buns, and toast taking care not to let them burn (they may toast very quickly). On the buns, add mustard to bottom bun, then onion slices, then ketchup or BBQ sauce to taste. Place burger on bottom of bun, tom with tomato, lettuce leaf, and spread salad dressing on top part of bun .