Saturday, October 25, 2008

Channing’s Greek Hamburgers

1 ½ lbs. lean hamburger
2 tbl. olive oil
3 garlic cloves, minced
3 tbl. red wine (burgundy or chianti)
2 tsp. oregano
2 tbl. Dijon mustard
Salt and pepper to taste (you may not need the salt)

Mix, shape, broil. Serve with fried onions, tomato and lettuce on a toasted bun. Don’t add anything else.

From: The Frugal Fourmet Cooks with Wine, by Jeff Smith

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