The secret ingredient for your next cookout? A sweet red blend—Iowa Candleglow® Red.
Tassel Ridge Steak House Burgers are full of flavor and Iowa Candleglow® Red is a sweet red blend bursting with silky cherry and rich plum aromas. Made from Marechal Foch and St. Croix grapes, Iowa Candleglow Red pairs well with soft cheeses, grilled meats, and spicy Asian dishes. Served at room temperature with food or slightly chilled as an aperitif. Store at 55°F.
Tassel Ridge® Steak House Burgers
Ingredients
- 5 Tbsp mayonnaise
- 4½ tsp prepared horseradish
- 2 Tbsp plus 1 Tbsp butter, softened
- ½ tsp garlic powder
- ¼ cup Parmesan cheese
- 1½ lbs mushrooms, sliced
- 2 lbs ground beef
- ¼ cup steak sauce
- 1 2-oz pkg onion soup mix
- 4 slices Swiss cheese
- 4 hamburger buns
- ½ cup French fried onions
- tomato slices
- lettuce leaves
Instructions
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Combine mayonnaise and horseradish in bowl. Refrigerate until ready to serve. Combine 2 tablespoons of butter, garlic powder, and Parmesan cheese in another bowl. Set aside until ready to toast buns. Sauté mushrooms in remaining butter until tender. Keep warm. Combine beef, steak sauce, and soup mix. Shape into 4 burgers. Grill over medium-high heat for 4 to 5 minutes per side until burgers are cooked through (internal temperature should reach 160°F). Top burgers with Swiss cheese just before removing from grill. Spread Parmesan cheese mixture on each top bun. Lightly toast on grill. Place burger on bottom bun. Top with horseradish mixture and a spoonful of mushrooms. Sprinkle with onions. Serve open-faced with lettuce leaf and tomato slice on top bun. Serves 4.
Recipe Notes
Wine Recommendation—Tassel Ridge Iowa Candleglow® Red
Iowa Candleglow® Red is a sweet red blend bursting with silky cherry and rich plum aromas. Made from Marechal Foch and St. Croix grapes, Iowa Candleglow Red pairs well with soft cheeses, grilled meats, and spicy Asian dishes. Served at room temperature with food or slightly chilled as an aperitif. Store at 55°F.
