Zinfully Delicious Burger

Pairs well with:


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


1 ounce EVOO – to coat the grill
1 – 14.5 ounce can black beans
1 cup Zinfandel wine – a good wine that you would like to drink (I prefer Pezzi King or Wilson)
½ cup sun-dried tomato
½ pound brie
– soft 6 Chiabatta buns
1 pound each chuck and sirloin steak – ground
2 teaspoons garlic salt
1 teaspoon ground pepper – course
2 teaspoon paprika
¼ pound butter
½ cup bread crumbs
1 extra-large red onion
1 large head Radicchio
½ cup mayonnaise



preparation time – ½ hour cooking time – minutes [1] in a small pot, cook the beans and Zinfandel until the liquid is reduced to a thick sauce – 10 to 15 minutes [2] melt the butter in a small pot – 1 minute [3] mix the two ground beef varieties with the garlic salt and pepper [4] press the beef into 12 thin patties – it takes two patties to make up one burger [5] brush the “outsideâ€Â (one side only) of each patty with butter [6] lightly coat the “outsideâ€Â with bread crumbs and paprika [7] press the crumbs and paprika gently into the beef [8] cut the sun-dried tomato into small strips [9] remove the crust from the brie [10] mix the sun-dried tomato and brie together [11] gently spread the brie/sun-dried tomato mixture onto the “insideâ€Â of 6 patties (bread crumbs & paprika to the outside) [12] top each of the above patties with the remaining 6 patties (bread crumbs & paprika to the outside) and work the edges together to seal in the mixture [13] cut the red onion to obtain 6 large slices [14] separate the Radicchio leaves from the head [15] cut the buns in half [16] grill the buns to a light brown – ½ to 1 minute [17] grill the burger to medium rare – 2 to 3 minutes per side [18] combine the ingredients in the following order… bottom bun – beef patty – tablespoon of bean mixture – red onion ring – several leaves of Radicchio – mayonnaise to taste – top bun [19] serve immediately