Whistle Stop Burger

Ingredients

Onions
Mayonnaise
Cheddar Cheese
Large pickle slices
Green tomatoes
Flour
Corn Meal
Salt
Garlic Powder
Black Pepper 
Oil
Ground Chuck
Ground Sirloin
Sutter Home Cabernet
Onion rolls
Ketchup
Remoulade sauce

Instructions

Whistle Stop Burger 1 lb. ground chuck 1 lb. ground sirloin ½ – 1 cup Sutter Home Cabernet(visit store for name) Salt Accompaniments: Vidalia Onion Dip: 2 cups chopped Vidalia onions 2 cups sharp cheddar cheese 2 cups Hellman’s mayonnaise Combine all ingredients, bake at 350 until bubbly Fried pickle slices: 4 Large hamburger dill pickles Flour – seasoned salt, Garlic black pepper Dredge pickles in seasoned flour, cook in hot oil at 350, till They begin to float, drain Put aside Fried Green Tomatoes: 2 large firm tomatoes Egg wash Corn meal seasoned with salt and garlic black pepper Slice tomatoes, dip in egg, and dredge in corn meal, Cook in 350 oil, till they begin to float, drain, set aside Remoulade sauce Mayonnaise Ketchup Onion rolls Gently mix both ground meats with the red wine, make into 8 even sized patties, and don’t overwork or they will be tough. In center of 4 of the patties, top with 1 – 2 tablespoons Vidalia onion dip. Cover that with the remaining 4 patties. Completely seal burgers so not to lose any of the yummy centers. Salt both sides of burgers, place on a prepared grill, cook for 4 minutes, then using a spatula, turn the burgers and cook for an additional 4 to 6 minutes depending on how well you prefer your burger. Constructing the burger: On the bottom of the onion roll spread mayonnaise to your taste Top with a fried pickle slice Spread ketchup on top of the pickle Place the burger on top Then place the fried green tomato of top of the burger Spread the remoulade sauce on top of the fried green tomato Then top it off with the top of the bun Enjoy —- carefully take your first bite, as the dip can be extremely hot. Serve the remainder of the onion dip with tortilla chips. You can also make additional fried green tomatoes and pickles as a snack. Serve with the remoulade sauce and/or ketchup.