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betta fetta vino juicey burgers

I`m recently retired from everything it seems--kids gone and on their own, all five of them and now retired from work after 21 yrs as a sales rep for 3 diferent companies. A fun creative job but glad i`m getting to enjoy more relaxed kind of traveling now with my hubby of 44 yrs. We enjoy having the gang over ( the kids and our grands) or friends and cooking on the grill makes it more of a group project. Hamburgers are of course a frequent sugestion from the grands. I had such fun creating this recipe from flavours i enjoy and making it the best juciest burger any burger lover would enjoy. I hope to get to announce the words "california here i come."would be a dream come true as we would love the experience of seeing the wine country and touring..Sutter home was the first and still the favorite Wine here on our growing litle private wine collection. I tried to make the recipe user friendly and not as much prep work but i just had to get those onions mushrooms added as a topping so thats the biggest job slicing the onions. After that job its downhill fun mixing blending and grilling. I crush the chips by putting them on wax paper--folding it over and using a heavy cup gently crunch them till their crumbs then pour them right into the measuring cup.


for the sauteed mushroom/onion topping:
2 T Calavita olive oil
1 large onion sliced into rings
1 8 oz pkg sliced white mushrooms
2 T soy sauce
1/3 cup Sutter Home chardonnay

for the burgers:
1/4 C dry chopped onions
1/3 C Merlot Sutter Home wine
2 lbs ground chuck
1/2 T pure powdered ginger
1/3 C crushed Kettle buffalo blue cheese chips (measure after crushing)
1/2 C feta cheese
1/4 C Grub Rub
6 onion burger rolls
2 T Dijon Mustard
4 large romaine leaves
3 avocadoes


In large sautee pan ( or non stick skillet) heat oil add onion rings first and toss and stir to coat with the oil in 2 min add mushrooms, soy sauce and chardonay wine. Continue stirring and sauteeing on medium heat until onions are tender ( about 8 min ). cover and set aside.Having a side burner on the grill really helps but if not just place it in a bowl. cover and you can nuke it for 1 min before serving. For Burgers: in small bowl pour the merlot over the dry onions and set aside. in a large mixing bowl crumble the 2 lbs of beef and add the ginger, fetta cheese,crushed chips, and then the merlot dry onion mixture. gently blend by hand until all ingredients are well mixed. divide mixture evenly into 6 patties that you have gently pressed onto wax paper ...coat on both sides with the grub rub. Let meat sit for 2 min before grilling so it soaks up the rub spices. Grill on high first 2 min each side, then turn down heat to medium high and cook both sides another 4 min careful not to overcook so they`ll be juicey but cooked to medium well. when burgers are done place them on the onion burger buns imediately-(-not on plate) then place them into the plastic bun bag until you get them to the table. ( no more than 5 minutes) This adds just enough juices to the buns while steaming them too. while your steaming the buns heat the onion mushroom mixture and put into serving bowl. To your steamed bun/burger, you now brush 1/2 t grey poupon mustard each side of the bun, add a half a leaf of romaine lettuce, 4 slices of avocado, and 1/6 of the warm mushroom/onion mixture.( drain some of the liquid off before serving). The extra romaine leaf i use to lay the sliced avocadoes on for nicer presentation and can also be used if you like more crunch on your burger. total time for prep and cooking is 35 min from begining to end. Makes 6 delicious burgers. If you cant get the grub rub where you live you can use any powdered rub that goes on beef, the same way.


The betta fetta vino juicey burgers are wonderfuly delicious and the two secrets are not to over mix the meat...or pound them into patties but to gently and lovingly mix and shape by hand.Cooking for your family and friends is all about love anyway so this is where you can start-just relax and enjoy. The grub rub contains all the salt and pepper you need on the burger , it adds just the right amount of seasoning and gives it a nice rich brown grilled presentation. Taking the cooked burger off the grill and putting insdie the onioin buns then in the plastic bag is a handy trick i learned many years ago while cooking out at the lake...sometimes it would take a while to get the kids all out of the water and sitting down so this kept their burgers warm and buns steamed till serving time..but you dont want to steam too long or the bun may get soggy. I`m sure if you wanted the Dickeys grub rub brand and you cant find it near you, you could order it from stores in texas that sell it or from Dickeys meat market directly. I discovered it and use it on every meat grilling dish, along with chicken and fish. The ginger seems to quietly bring out the flavours of the beef without noticing the taste of the ginger. I also use it in italian dishes when i use a lot of cheeses for the same reason. the Kettle buffalo bleu cheese crushed chips add to the fetta cheese flavours and also hold the burger together as they soak up the wine/ dry onions mixture making them juicier without falling apart on the grill. While it may seem like a lot of ingredients its mostly things you have in your kitchen or pantry anyway keeping your shopping list limited mostly to the fresh ingredients. Its been fun testing and redoing this recipe until i found the perfect blend and measurements of each ingredient..I would be excited and thrilled to grill em up in competition with a crowd looking on and hopefuly impressing the judges with the delicious taste of the finished product. Altho i used most of the sponsors products ,they were ingredients i would have used anyway..but trying their brands made them even better quality than i would have otherwise chosen. I will continue using them now in my kitchen. Sutter Home has been the favored wine here since i can remember. our guests enjoy it with dinner so it has always been a staple in this house for many meals and get togethers. its always easy to find and works with any budget we have dealt with thru the good or lean years. Thank you for reading and I am excited about the possibility of getting to meet all of you in california! Sincerely, Barbara, Lewisville, texas