Wine Varietal: Pinot Noir
The combination of seasonings and herbs used primarily in the Southwest and Texas can easily adapt to any region of the US. No matter where you’re from, you’ll find this burger to be the tastiest, most mouthwatering, All-American Burger you have ever sunk your teeth in to.
2/3 cup white onion chopped
1/2 cup fresh cilantro
2 basil leaves chopped
1 cup diced tomato
2 cloves fresh garlic
1/4 tsp ground black pepper
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp cocoa Chile blend
1 tbs Colavita olive oil
2 tbs Sutter Home Pinot Noir
1/4 tsp Lea & Perrins
2 lbs organic lean ground beef
2 eggs, beaten
1 tsp fresh dill finely chopped
1/4 cup mayo
12 slices Texas Toast
6 slices sharp cheddar cheese
5 oz Treasure Cave Blue Cheese Crumbles
1/2 med purple onion cut into 6 thin slices
1 tsp coarse black pepper
1 tsp kosher salt
1 cups fresh spinach leaves
1 cup green leaf lettuce
Combine white onion, cilantro, basil, tomato, garlic, black pepper, sea salt, paprika, cocoa chili , olive oil and pinot noir, and lea & perrins, puree in food processor. In a mixing bowl, add puree, meat, and eggs, stir and mix well. Shape into 6 oblong shaped patties.
Preheat grill for high heat. Place burgers on grill and reduce heat to medium. Cook for 14 to 18 minutes, until done.
While burgers are cooking mix dill and mayo and set aside.
Just before pulling burgers off grill place cheddar cheese slices on burgers to begin melting. Cover on grill for 1 minute. Pull and set aside to rest.
Place toast on grill and lightly brown both sides.
When done pull toast and spread mayo mixture on all 12 slices. place burgers on six slices of toast. Place onion rings on each burger. Sprinkle coarse black pepper and kosher salt on all burgers. Top with spinach ,
blue cheese crumbles, and green leaf lettuce. Place remaining toast slices on top and serve.