Cheddar Cheese Hamburger

by Eduardo Brethauer | 22 Jul, 2020

Do not use ground meat with less than 7% fat. Leave the tartar to the tartar. The hamburger needs juice, nerve and emotion. Without breadcrumbs, but with chopped onion, fresh oregano, coarse salt and pepper. I like it with the grill cheese swinging like a Dalinian clock.

With a juicy and festive wine or just a good beer.

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Eduardo Brethauer

Chilean wine journalist, author and judge living in Poland (who knows why.) Author of the guide VCC (just ask for it,) co-founder of VIGNO and VITIS MAGAZINE (RIP), member of CWW, CCG, CMR, AGEPV, and many other prestigious collusions.

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Eduardo Brethauer is a journalist, judge, amateur cook and professional seeker for wines with character and identity. He is author of the hilarious guide Vinos con Cuento; co-founder of Vigno-Vignadores de Carignan; member of Circle of Wine Writers, Cronistas Gastronómicos y de Vino de Chile, La Commende Majeure de Roussillon, and Asociación Gremial de Enólogos y Profesionales del Vino del Valle de Itata.

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