All American Hamburger

Nothing says 4th of July more than the all American Hamburger. Sure, the history of the burger goes back to 12th century Genghis Khan and the 19th century Germans played a hand in it’s history too, but us Americans tasted and liked it so much that we climbed up that sesame bun and - like the moon - placed our Red, White & Blue Old Glory on it and called it our own! Even before Raymond Albert Kroc brought us McDonalds, the Hamburger has became the American past time (don’t tell that to the Hotdog lovers).

The Burger has seen many variations. Some are great and some …not so great. Take the meatball looking thing on white bread I was fed as a child…

Years of cooking I have come across a ton of recipes, all claiming to be the best recipe ever; Canadian Bacon & Pineapple to Gorgonzola and Vidalia Onion all focusing on the toppings rather that the meat. Some topped so high with lettuce, tomato and other items that I have even found myself asking “where’s the beef?”

My favorite recipe is simple. I figure the more simple the recipe the more time we have outside enjoying the short summers in Minnesota.


INGREDIENTS
1 pound ground beef
1 package dry onion soup mix
1 splash Tabasco sauce
1 splash Worcestershire sauce
1 splash A1 sauce
Little salt & pepper

Simply mix all the ingredients in a bowl. Shape your burgers
Preheat an outdoor grill for medium high heat and Grill to desired doneness.

Now the question always is; what Crofut wine do you pair with burgers? So we go back to the toppings again. Bottom line... Base your wine on the toppings. Examples (Again I am not a wine expert, just a wine lover)

Grilled Pineapple: Frontenac Gris
Onions, Mushrooms: St. Croix (Yum!)
Pickles & Mustard: Defiantly the Frontenac Rose’
Basic Lettuce, Tomato & Onion: Crows Nest or Prairie Red
No Toppings at All: That’s just un-American!

Have a great and Safe Holiday!
\m/
Richard