An extra-delicious burger recipe to pair with our Mountain Selection Zinfandel
1/2 cup mayonnaise
1/3 cup ketchup
1 tbsp. red wine vinegar
1 tbsp. grated onion
1 tbsp. chopped parsley
1 tbsp chopped tarragon
1 tsp. Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck
1 1/3 pounds ground beef sirloin
1 tsp. salt
1/2 tsp. freshly ground pepper
2 tbsp. unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
Lettuce, red onion and tomato for garnish
1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
2. In a large skillet or on a griddle, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inch thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve immediately.
Recipe courtesy of Food & Wine, contributed by Laurent Tourondel