Cheeseburger Red<sup>®</sup> Wine

Thai Satay Burgers

We love that flavor combo of peanuts, citrus, and spice with a lighter meat.  Try on the grill for a deeper, smokier flavor.

  • 1⁄2 cup fresh cilantro, chopped
  • 1⁄4 cup peanuts, chopped
  • 1 tbsp. brown sugar
  • 2 tbsp. fresh lime juice
  • 1 1⁄2 tbsp. fish sauce
  • 2 tsp. ground cumin
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. Tabasco sauce
  • 3 minced garlic cloves
  • 1 lb. ground pork
  • 1 lb. ground turkey

In a bowl, combine all ingredients.  Don’t overwork, or the meat will become tough when cooked.
Form 8 patties.  Cook in the oven under the broiler until done, or on the grill.


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Mediterranean Burgers

Ground chicken is a lighter meat that makes awesome burgers that are kind to the waistline.  Try these with a Mediterranean flair!

  • 2 tsp. oil
  • 1 cup onion, chopped
  • 1 tsp. ground cinnamon
  • 1 tsp. ground coriander
  • 1⁄2 tsp. red pepper flakes
  • 2 garlic cloves, minced
  • 1⁄4 cup fresh parsley, chopped
  • 1⁄4 cup plain yogurt
  • 1 lb. ground chicken
  • 2 tbsp. pomegranate molasses
  • Salt and pepper to taste

Heat the oil in a non-stick skillet over medium heat.  Add the onion, cinnamon, coriander, and red pepper flakes.  Cook until onions are tender, about 4 minutes.  Add the garlic and parsley and cook for 2 minutes more.  Allow to cool, then stir in the ground chicken and yogurt.  Season with salt and pepper and form 4 patties.

Cook in the oven under the broiler until done, or on the grill.  Brush with pomegranate molasses, and allow to rest 5 minutes.
Delicious optional toppings include feta cheese, tomato, grilled onions, or roasted red peppers or eggplant.

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Mainland Burgers

Put a little Greek in your patty: oregano, lamb, wine, and garlic, especially!  These burgers are so juicy and totally unique- they’re a hit at every party when prepared as sliders, or great for grilling. 

  • 1 lb. ground lamb
  • 1⁄4 cup onion, minced
  • 3 cloves garlic, minced
  • 2 tbsp. Greek seasoning (I use a mixture from Old Towne Greek Restaurant in Charleston, SC, or you can throw in some dried oregano, basil, paprika, and thyme.)
  • 2 tbsp. white wine
  • 1 cucumber, shredded
  • 2 cups Greek yogurt
  • 1 tbsp. lemon juice
  • 2 whole wheat hamburger buns, toasted

In a large bowl, mix together the lamb, onion, 2 cloves of garlic, and seasoning.  Form into two large patties and put into a shallow dish.  Pour 1 tablespoon of wine over each burger, just to moisten.

Preheat the grill or grill pan.  Cook burgers 4 minutes on each side, or until meat is fully cooked through to your liking!  In the meantime, mix together the yogurt, cucumber, lemon juice, and last clove of garlic to form a sauce.  Serve burgers on buns with thick slices of tomato and some lettuce, then top with the sauce.  Don’t forget the wine!

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Aloha Burgers

Sweet crushed pineapple, tangy barbecue sauce, and a hint of spice make this recipe a dead on pairing for Cheeseburger Red®.

  • 1 8 ounce can drained crushed pineapple
  • 1⁄3 cup barbecue sauce (use your favorite!)
  • 1 tbsp. soy sauce
  • 1⁄4 cup breadcrumbs
  • 1⁄4 cup onion, minced
  • 1 tbsp. fresh minced ginger
  • 1 tbsp. brown sugar
  • 1⁄2 tsp. cayenne pepper
  • 1 lb. ground pork
  • Salt and pepper to taste

In a bowl, combine the pineapple, barbecue sauce, and soy sauce.  Set aside.
In another bowl, combine the remaining ingredients.  Shape into 4 patties and cook until done.  Brush with the barbecue sauce.
Delicious optional toppings include basil leaves, spinach, and fresh mozzarella cheese.


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Tim's Ultimate Burgers

Tim Booras, a devotee of Cheeseburger Sunday for 20 years, is very particular about his cheeseburger. Follow these rules, and you'll never make a lousy burger again.

  • 80% lean beef is the ONLY beef to use. Any less fat and your burger will be dry.

  • Form the patties slightly larger than the bun: the meat will shrink slightly when cooked.

  • A wood fired grill will give the best flavor.

  • Right before the burgers are done, place the cheese on top to melt.

  • Toppings are important: a huge slice of fresh tomato, a big green lettuce leaf, ketchup, mayonnaise, and cheese are imperative.

  • An English muffin makes the best bun.


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Famous N’awlins Crab Burgers

Perhaps technically it’s just a huge crab cake, but we’ll take any excuse to make something into a burger.

  • 3 tbsp. mayonnaise
  • 3 scallions, sliced
  • 1 egg, lightly beaten
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1 tsp. cayenne pepper
  • 1 cup breadcrumbs
  • 1 lb. crab
  • Oil for frying
  • Salt and pepper to taste

In a bowl, combine all ingredients except the bread crumbs.  Form into patties and dredge in the crumbs.

Heat the oil in a non-stick skillet over medium-high heat and cook through.  Turn once until golden, about 4 minutes per side. Delicious optional toppings include sharp cheddar cheese, lettuce, jicama, and avocado.


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Morrocan Spice Burgers

This combination of flavors is perfect with a fruity, weighted red blend like Cheeseburger Red®.

  • 2 tbsp. harissa paste (you can use red chile paste as well)
  • 2 garlic cloves, minced
  • 2 tsp. lemon zest
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 lb. ground lamb
  • Salt and pepper to taste

In a bowl, combine all ingredients.  Don’t overwork, or the meat will become tough when cooked.
Form 4 patties.  Cook in the oven under the broiler until done, or on the grill.


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Veggie Burgers

Don’t think that cheeseburgers (or Cheeseburger Red® for that matter) are only for meat-eaters! This hearty vegetarian burger will have you salivating.

1⁄2 cup medium grind bulghur
1 14.5 ounce can pinto beans
1⁄4 cup breadcrumbs
4 scallions, thinly sliced
1 egg
1 carrot, minced
1⁄2 tsp. cayenne pepper
2 tbsp. tahini (sesame seed paste)
Oil for frying

In a bowl, mix the bulghur with salt and 1 cup of boiling water. Let sit for 30 minutes. Drain and set aside.

The wine was created to team up with this great invention, and is smooth and jammy, bursting with red fruit that so perfectly complements a slight char. The tannins are assertive, but won’t knock you off your chair. And yes, pair it up with any kinds of grilled foods; you’ll get the point.


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