Stuffed Shirazburger

Ingredients

15 thin pretzels
2 pounds freshly ground beef
4 tablespoons Grey Poupon mustard, 2 tablespoons for patties, 2 tablespoons for topping
1 cup Sutter Home Shiraz, 2 tablespoons for patties, 1/2 teaspoon for topping, remainder for basting
1 teaspoon Instant Meat Tenderizer
2 teaspoons garlic powder
1 large onion, sliced
1 teaspoon Colavita Olive Oil
1 tomato, thinly sliced
9 teaspoons shredded Parmesan cheese
vegetable oil for greasing grill rack
1 loaf La Brea garlic bread, sliced into 12 slices, approximately 1/2 inch thick

Instructions

Prepare a medium hot fire in a charcoal grill with a cover with 3/4 of the coals on one side or prepare a gas grill to medium high heat with the burner on one side set at low. Crush the pretzels with a rolling pin to a coarse consistancy. To make the patties, combine the pretzels, ground beef, 2 tablespoons mustard and 2 tablespoons of Shiraz in a large bowl. Mix well, handling as little as possible. Form into 12 thin patties. Sprinkle each pattie on one side with half of the Adolph's Instant Meat Tenderizer and half of the garlic powder. Saute the onion in the olive oil. Top 6 of the patties on the seasoned side with sauteed onions, 1 slice of tomato and 1 1/2 teaspoons of shredded Parmesan. Top each pattie with another pattie, seasoned side down. Pinch the seams to seal. Sprinkle both sides of the stuffed pattie with the remaining Adolph's Instant Meat Tenderizer and garlic powder. To make the Dijon/Shiraz topping combine 2 tablespoons of Grey Poupon mustard with 1/2 teaspoon of Sutter Home Shiraz, When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the prepared grill. Brush the patties with Shiraz. Grill over indirect heat, turning and basting 5 to 6 times with the remaining Shiraz while grilling. Total grilling time per each side 15 to 20 minutes. Lightly brush both sides of the bread slices with olive oil and grill on both sides. To assemble the burger, on 6 slices of grilled garlic bread place 1 Shirazburger and top with a teaspoonful of the Dijon/Shiraz mixture. Top each with another slice of grilled garlic bread.