Pair with Pessagno Monterey Pinot Noir 2004

Prep: 25 minutes

Grill: 15 minutes

Ingredients

1 egg, lightly beaten

3 oz. smoked cheddar cheese or cheddar cheese, finely shredded (3/4 cup)

1/2 cup soft bread crumbs

3 green onions, chopped

2 Tbsp. Worcestershire sauce

1 Tbsp. Dijon-style mustard

1/4 tsp. ground black pepper

1 1/4 lb. ground beef round or ground beef sirloin

4 1/4- to 1/2-inch-thick onion slices (optional)

4 hamburger buns, split and toasted

1/4 cup mango chutney or cranberry relish

1/2 cup arugula leaves* or watercress

1 to 2 oz. Asiago or Parmesan cheese, shaved

Directions

1. In a large bowl combine egg, smoked cheddar, bread crumbs, green onions, Worcestershire sauce, mustard, and pepper. Add ground beef and mix well. Firmly shape into four 1/2-inch-thick patties; set aside.

2. Heat a nonstick or well-seasoned grill pan on stovetop over medium-high heat until hot. Reduce heat to medium; add onion slices, if using, to grill pan. Grill for 6 to 8 minutes or until tender and lightly browned, turning once. Remove from pan.

3. Add beef patties to pan. Cook for 9 to 12 minutes or until meat is done (160°F), turning once. Be sure to watch the timing, as the cheese can burn.

4. Spread bottoms of hamburger buns with chutney or relish; top with arugula or watercress, beef patties, onion slices, if using, shaved cheese, and bun top.

Makes 4 servings.

*Test kitchen tip: Rinse arugula thoroughly, because it can be gritty. Dry in a salad spinner or pat dry with paper towels before placing on bun.