A juicy sirloin loaded with Sutter Home Zinfandel-infused mushrooms, peppery argula, and goat cheese spread.
A pepper lovers delight!
Ya know you're a redneck if............. ................ya can follow them there here directions.
Preparation Time: 15 minutes Cooking Time: 14 - 17 minutes Serves: 6
This recipe was created by my husband and I after we ventured into red wine territory.
Before you even take a bite, the aroma of these burgers greets you, and for good reason; the buns and the patties are cooked on the same grill and in virtually the same amount of time.
This recipe was inspired by my 16 year old son, Bradford. He came up with the ingredients and together we made them into a moist, flavorful burger.
This burger encompasses a true collaborative of Northwest culinary delights: luscious fruit of the vine, earthy mushrooms and herbs combine with fresh produce and rich Monterey Jack cheese resting
Amore' Burgers appeal to all ages. With choices of three exquisite toppings to choose from; Avocado, Pepperoni, and Mushroom you can add individuality to your Burger.
This is a humble burger with loads of flavor - easy for the busy home cook to prepare, but impressive for serving to guests or family on any night of the year.
You can't go wrong with caramelized onions and sun-dried tomatoes - these burgers are mouthwatering! The cabernet-porcini sauce really complements the burger.
Juicy beef burgers seasoned with spicy Sutter Home Zinfandel, sun-dried tomatoes, pungent Parmesan, Italian seasonings and a touch of fiery pepper oil makes for one outstanding burger.
These burgers are fast, delicious, and easy as pie!
Occasionally it's just nice to have a good, old, "normal" burger.
(I JUST sent this recipe, turned around and realized I had listed the tomato before the lettuce in my ingredients list, but in assembly listed the lettuce first.
I entered a recipe last year that included my tri color cheese torte made from the same ingredients as this recipe but prepared differently.
I have thoroughly enjoyed the experience of writing my first recipe and trying it out. I am even more excited with the thought others love it and therefore I hope you will too.
Really the reason that I have done this recipe was the fact that I watched this on the food network and thought it would be fun to try. And I thought what it could hurt to try.