Build a Better Burger

Fall is in the air. Grills across the country fire up for tailgates, cookouts (They're not "barbecues" -- "barbecue" is a noun, not a verb, people.), and any other reason you can think of to put victuals over flame.

Thanks to Harlan Weikle at Rick's Place, I've been asked to provide some commentary for Trinchero/Sutter Home's annual Build a Better Burger contest. This nationwide gathering of recipes is down to ten finalists -- five in the "beef" division, and five in the "alternative" division. The finals are Saturday, and if you want to see a liveblogging of a burger competition, they'll be doing that on their website.

I'll be posting thoughts after the contest is over -- and as I try each of those recipes. You can see the finalists' recipes here. My early handicapping leans towards the Argentinean Burger with Chimichurri Sauce (which just screams for a Malbec) and the Little Italy Sausage Burger (Zinfandel for me, please).

Got favorite burger recipes to share? Have at it...

UPDATE: The results are in! I was dead on with the Little Italy Sausage Burger, but the grand prize went to the Sweet Hot Thai Burger. With this one, I'm of several minds. Dry rose or an extra dry sparkling wine would work well here. Gewurztraminer's also a possibility. As much as I love red wine with burgers, I would have a hard time here -- the tannins would clash. You'd have to go with a non-tannic red, and they'd probably get run over by the flavors. I'd like to try this with the Monsoon Valley Shiraz Harlan mentioned in his post. Wonder if we can get Thai wine around here...

So, we're all set for the next grilling session. Enjoy!