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Yield: 8 servings

For the burgers:
3 lbs lean ground beef
2 cups diced aged cheddar cheese
1/2 cup finely chopped herbs
1/4 cup chopped onion
1/4 cup hoisin sauce
2 tbsp finely chopped garlic
1 tbsp Worcestershire sauce
2 cups chopped bacon
2 eggs
1/2 cup bread crumbs
3 tsp salt
3 tsp ground white pepper

For the glaze:
1/2 cup barbecue sauce
1/4 cup hoisin sauce
2 tbsp honey
1 tsp ground cinnamon

For the assembly:
8 burger buns
1/4 cup grape mustard (or Dijon)
16 leaves watercress
16 slices tomato
8 slices red onion

In a large mixing bowl, combine the ground beef, cheddar, herbs, onions, garlic and Worcestershire.
Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat, to the beef mixture. Stir in the eggs, bread crumbs, salt, and pepper. Once it's well combined, form the mixture into eight evenly sized burgers and chill.

Combine the barbecue sauce with the hoisin, honey, and cinnamon.

Cook the burgers on a very hot grill, brushing with the glaze each time they are turned. Warm the buns on the side or top rack. Once the burgers are cooked through, remove from the grill and brush once more with the glaze.
Spread the mustard on the bottom layer of each bun.
Add the burger, watercress, sliced tomato and onion; cap with the top bun.

Cook's note: The chopped herbs can be any mix of your favourite seasonings. I like tarragon, parsley and chives.