Vermont Green Mountain Burger

Pairs well with:


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


Caramelized Onion Reduction:
1 Tsp Extra Virgin Olive Oil
1 large White Onion, thinly sliced
1/3 Cup Sutter Home Zinfandel Wine
2 Tsp Salt
½ Tsp freshly ground black Pepper
1 Tbsp Vermont Maple Syrup
1 1/2 pounds ground chuck (85% lean/15% fat)
2 Tbsp Balsamic Vinaigrette
1 Tbsp Horseradish Mustard
1 Tsp Pickle Juice
½ Tsp Jalapeno Pepper sauce
1 Tsp Vermont Maple Syrup
1 Tbsp A-1 Steak Sauce 1
/8 cup Parmesan Cheese
1/8 cup Bread Crumbs
1 1/2 Tsp salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Onion rolls, split 6
Slices Quality Vermont Sharp Cheddar Cheese
Spicy Brown Mustard Ketchup



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare caramelized Onion Reduction, place 10-inch fireproof pan on grill, adding Extra Virgin Olive Oil. Allow Oil to heat for 2 minutes. Add Onion, Sutter Home Zinfandel Wine, salt and pepper and cook for 10 minutes or until Onions are semi-soft and wine is mostly reduced. Add Maple syrup and cook for 5 more minutes or until Onions are brown and well caramelized and sauce is fully reduced. Set aside for use in final assembly. To make the patties, combine the Beef, Balsamic Vinaigrette, Horseradish Mustard, Pickle Juice, Jalapeno Pepper Sauce, Vermont Maple Syrup, A-1 Steak Sauce, Parmesan Cheese, Bread Crumbs, Salt and Pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly, then place a slice of Vermont Cheddar Cheese on each patty. To assemble the burgers, place a generous amount of equal quantities Spicy Brown Mustard and Ketchup on each roll bottom and mix using a fork. Place patties, cheese side up, on the roll bottoms, then place equal amounts of caramelized onion on top of each patty then place roll tops on top of each patty(roll top should cover onion and cheese). Yield: 6 burgers