wino_logo.jpeg
Illustration by Andrew Saeger, tHE ARTdept.
Hey fellow lushes! The Wino's just drunk enough to share her famous Red, White and Blue burger recipe, but

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Drink Zin With This Red, White And Blue July Fourth Burger

wino_logo.jpeg
Illustration by Andrew Saeger, tHE ARTdept.
Hey fellow lushes! The Wino's just drunk enough to share her famous Red, White and Blue burger recipe, but you'll have to hang in there until the end of this post.

It's a no brainer what wine goes with this patriotic patty. Zinfandel has long been believed to be rooted firmly in the good old US of A unlike all those other French varietals that can be damn hard to pronounce. (For the 1,000th time, it's not Mare-LOT, it's Mare-LOW!!) Zinfandel grows best in California, where it ripens into something that's almost raisin-y. It's inky black in the glass and super spicy. And it totally goes with those burgers you're grilling for the Fourth.

Only teensy bump on this smooth road to holiday bliss? Well, turns out those grapes aren't native after all. They were traced to Italy, which wasn't the first place they showed up, either. Seems they're originally from Croatia. Kinda mucks up the story, but who the heck cares? Zin's been growing in American soil so long that producers actually brag about its "Old Vines."

ravenswood zin.jpg
Yes, old is a good thing. Time adds character and intensity. Like Betty White.

Now, you might be tempted to pop open a PBR with this Red, White and Blue burger. But, trust me, the Zin's going to be much better with this ground beef sammie. Why? Well, because the best burgers are kind of like steak and steak is best with red wine and Zinfandel is a tasty red wine that's priced right.

Especially the lineup from Ravenswood. This has become my go-to Zin because it's often on sale for around $10 and, hell, The Wino's got a thing for black birds. Never more, my eye! Try the Sonoma from the County Series ($15) and if it doesn't explode in a flavor bomb of yumminess? Well, I'd offer a money back guarantee, but I'm as broke as the lyrics of my favorite country song.

So, the burger that's going to make that wine sing? Here's my now-not-so-secret recipe:

Go to Don & Joe's in the Pike Place Market and get you some regular ground beef. Not the lean. If you want a "diet" burger, skip this recipe. Don & Joe's does a triple grind daily on its hamburger and it cooks up mighty fine and you don't have to monitor the FDA web site, worrying about a recall of funky beef because they grind it right there, not in some nasty factory.

To this bunch of pristine ground meat, add a fistful of crumbled BLUE cheese and some salt and RED pepper flakes. Mix and make into patties. If you like 'em thick, score them on top, like a tic-tack-toe board, so they have room to expand without an unsightly bulge. Cook it on a charcoal grill, or gas if you must, and put it on a pristine WHITE bun. Top sparingly, because all the goodness is mixed up in the meat. Pour a large glass of Zin and HAPPY FOURTH!!

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