Vic’s Burger

Pairs well with:

Cabernet Sauvignon

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


1 lb of ground round
1/4 of fresh large onion chopped
1 clove fresh garlic sliced thin
1/4 cup olive oil
4 dashes of onion salt
1/3 cup of Italian bread crumbs
1 oz of Worcestershire sauce
1/4 cup of fresh parsley chopped fine.
fresh ground pepper
Bakery fresh hamburger buns
Provolone cheese x3
sea salt
3 dark green lettuce leaves
3 Thin slices of fresh tomato
Yellow mustard
Hot sauce



1. Heat an iron skillet with the olive oil. 2. Add onions and garlic and sautee 3. In a mixing bowl, add onion salt, bread crumbs, Worcestershire sauce, parsley, and a few dashes of fresh ground pepper, then stir together. 4. When onions and garlic are a nice brown, not burnt…add them along with pan drippings to mixing bowl. 5. Add ground round and mix thoroughly, and form into 3 1/3 pound patties. It's important not to have any onions exposed on the flat sides of the patties. They will burn during grilling dramatically changing the taste. 6a. Grill on an OPEN gas grill med-high directly over flame to desired doneness, adding sea salt after first flip and provolone cheese. 6b. spread some olive oil on both sides of bun and toast to golden brown on grill 7. mix 1 tablespoon mayo, 1 teaspoon yellow mustard, and 2-3 dashes of red hot sauce in a dish per burger. 8. Spread Mayo mix directly onto top bun (crown) 9. place lettuce under sauce. 10. tomato goes directly onto cheese along with ketchup if desired. So the order from the bottom up is heel, burger, cheese, ketchup, tomato, lettuce, mayo mustard mix, crown.