Tom’s red neck recipe

Pairs well with:


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


1 lb.Ground meat
1/3 Cup BBQ sauce
1/4 Cup Ketchup
TBS. Worcestershire Sauce
1/8 tsp Liquid smoke
2 Cups white bread crumbs
1 Egg
4 oz. can of mushrooms
Sev. TBS. Olive Oil
1 Vadalia Onion (sliced thin)
Parmesan Salad dressing
Crisp Romaine Lettuce
Plump Tomato (sliced)
or bun of choice – (optional)



With your hands…Mix first eight ingredients in a big bowl… Evenly divide burger patties and set aside. Place sev. Tbs. of olive oil in a large frying pan.. and toss in thin sliced Vadalia onions ..till they're carmelized. Once they're golden brown and carmelized, in a dish in the oven on "warm" In the same pan (with same scent of olive oil and vadalia onion..) Place patties and cook on a fairly high heat to begin with (on the first side –only)… after a few mins. turn over and cook other side of burgers…till a bit chard,.yet rare on the inside….. When ready to serve.. Place a portion of the carmelized vadalia onions on each burger and approx. 2 Tbs. of Parmesan salad dressing on top