Burgers + Zinfandel: fry off sliced onions in a pan with some olive or vegetable oil, season with salt, pepper and thyme, and keep at a moderate heat until the onions caramelize. Make sure to keep watching so they don鈥檛 burn. Then add 2 cups of red Zinfandel wine and keep at a moderate heat while stirring to let most of the alcohol evaporate. Take off the heat and place on the side. Prepare your burgers on the barbecue and stack in buns with a slice of sharp cheddar, a heap of the caramelized onions, lettuce and tomato. Serve with a few pickles and another glass of Zinfandel. If you are not cooking this weekend, log in to Sherpa‘s and enter 鈥渂urger鈥?in the search function to find a huge selection of fantastic alternatives. Don鈥檛 forget to add a couple of bottles of Californian King‘s Canyon Zinfandel, available as our Wine of the Weekend for just RMB156 for 2 bottles.

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