Winey Oniky Burger
Sutter Home White Zinfidel
Prep Work: Chop the bacon into small pieces and mix into the ground beef/chuck with your hands. Form into 1/2lb burgers, cover with plastic wrap and refrigerate for at least 1 hour. Slice tomatoes Rip Lettuce Slice Portbella Mushrooms and sautee in a little butter. Slice Red Onion Take the cream cheese out of the refrigerator to soften. Cut and butter bread french bread. Ready to cook: Fire up the grill until it is hot. Place the burgers on the hot part of the grill. Cover the entire burger with Worcestershire sauce. 10-12 Drops Tabasco Shake on garilc salt to taste Lightly cover with Emerils' essence on the top again to taste. This will form a crust as you cook. Cook for 2/3's of a 12oz beer or until they start to turn a little beige on the sides. Flip the burgers, and don't move them around after you have flipped them, and NEVER NEVER squeeze the burger with your flipper. Then douse with about a teaspoons per burger of Sutter Home White Zinfandel. Wait 1-2 minutes and do that again and just before you place the cheese douse them a third time the wine. Leave on the grill only until cheese melts. Internal tempurature should be about 135 degrees and let them rest for 5-10 minutes. Cut the french bread to fit your hamburger, butter each side and toast on the flat top or electric frying pan. These burgers will destroy any normal bun, we have found the french bread will hold up better. After your french bread is toasted spread cream cheese on one side add several rings of red onion and the portabella mushrooms, place the burger on the other side of the bread top it with a tomato slice, lettuce and ketsup. Put the sides together and squeee so that you can get it in your mouth, and ENJOY!!!!! Note: Do not set this one down you probably won't be able to pick it up again.