Walla-walla Cotswold Burger

Pairs well with:


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


1/2 stick unsalted butter
1 1/2 lbs sweet Walla walla onions
2 tablespoons Oloroso Spanish sherry
1 lb ground chuck 18% fat
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 lb Cotswold cheese
Hamburger buns



1. Melt butter in in skillet over medium heat add onions and braise and raise the cooking temperature to medium high, add sherry, reduce the liquid and turn to low heat while cooking the meat. 2. Shape patties, sprinkle salt, pepper and garlick powder. 3. Grill the meat on both sides to your liking adding generous slices of cheese when patties are turned over. 4. Have toasted buns ready when meat is done. 5. Cover the bottom bun with braised onions, add meat and top bun and enjoy.