For the wine, I suggest a Syrah like the Fausse Piste Garde Manger 2010 ($17.95.) Annoying name to pronounce but a new winery with great introductory prices. Another choice is the Owen Roe Ex Umbris ($24.95), our most popular value Syrah.
For my choice, I dug around my boxes and found a 2005 Mark Ryan Long Haul Red. And a Gorman Evil Twin 2006. Ah the benefits of selling Oregon and Washington wine.
Fathers Day Burgers, Northwest Style
1 Tbs olive oil
4 large Walla Walla or other onion
1 Tbs good balsamic vinegar
For the Meat and Bread
1 lb best ground beef you can find
Best burger buns – whole grain or sourdough
1/2 tsp salt
1/4 tsp pepper
Dry Spice Mix
1/2 tsp ground cumin
1/4 tsp poblano or hot red pepper powder
1 tsp Hungarian (preferably) sweet smoky paprika
1/2 tsp finely chopped garlic
1 Tbs molasses
1 Tbs tomato paste
1 tsp whole grain mustard
3 Tb vinegar – red wine or cider
1 Tb Low salt soysauce
1. Gently heat the olive oil (over heating olive oil will burn and lose flavor. Saute the sliced sweet onions slowly until caramelized, about 15 to 20 minutes. Add balsamic vinegar when done and set aside.
2. Start up the grill and set to med/high.
3. Make 6-8 patties by blending the caramelized onions, beef, pepper & salt. Flatten them with a thumb indentation in the middle of each.
4. Using a pan designed for cooking on an outdoor grill, mix together the cumin, cayenne and smoked paprika. Separately, make the wet component of the sauce - blend the garlic, molasses, tomato, grainmustard, vinegar and soy. Time to go outside and grill.
5. Toast the dry spices in the pan on the grill, being careful to not let them burn. Add the wet sauce to the spices and stir until bubbling slightly. Tuck it aside on the grill shelf.
6. Grill the burgers as desired, place on buns, and add sauce as people like it. The sauce is so good, you might have to make more!