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Taxi CAB Cheese Burger

Wine and Meade are part of my world, I cook with them almost every day, so why not in a burger. The blending of a good Cabernet with juicy red meat is a blend that can't be beat. Now add the Smokey flavor of a good charcoal grill, the best Wisconsin Sharpe aged cheddar, Vidalia onions, Kosher pickles, garden ripe tomatoes and lettuce. Top all this with a snappy dill and garlic mayo, on a fresh sweet egg bread bun, and you have a combination that makes the mouth water just thinking about it. Enjoy!!!


1 Clove Garlic, minced
1 teaspoon dried dill
1 1/2 Cups Mayonaise
1/2 teaspoon Salt
1 Cup Sutter Home Cabernet Sauvignon (Reduced to 1/2 cup of liquid)
1 Lb Fresh Groung Chuck
1/2 Lb Fresh Bratwurts (remove Casings)
1/2 Cup Minced Vadalia Onion
1 teaspoon salt
1 teaspoon white pepper
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 Slice aged Wisconsin Chedar Cheese
1 Fresh Sweat Egg Bread Bun
1 Kosher Dill Pickle(3 Slices Legthwise)
1 Large Slice Tomato


Mix Mayonaise, Minced Garlic, Dill and Salt in a small bowl. Chill. In a small Sauce pan, reduce the 1 cup of Sutter Home Cabernet Sauvignon, by half. In a large bowl, mix wine reduction, meats, onion, salt, white pepper, Worcestershire sauce. Blend with hands, and mix well, but do not over mix, form into 6 patties. Grill to medium. Add 1 Slice of Cheese per pattie, allow to melt. Split the buns and toast the buns on the the grill. Spread both sides of the toasted bun with the Dill Garlic Mayo, place a cheese melted burger on each bun, and top with three slices lengthwise of the kosher pickles, and large tomato slices. Place top on Burger, and serve.


I always serve these with Sweet Potato Fries and some of the Dill and Garlic Mayo on the side.