Wine Varietal: White Zinfandel
32 oz. ground chuck (70% fat)
6 slices of Havarti cheese
6 sliced Hawaiian bread rolls
6 heaping tablespoons of cocoa
6 level tablespoons Splenda sweetener
½ cup mini chocolate chips
½ cup shelled pecan halves
Two dozenFresh mint leaves (1 tsp if dried)
6 fresh basil leaves (1/2 tsp if dried)
4 tbs virgin olive oil
1 tbs lemon juice
1 tbs heavy whipping cream
6 sliced fresh strawberries
1 cup of a cold vegetable slaw composed of broccoli and carrot strings
In a large mixing bowl, combine cocoa powder and sweetener.
When these are thoroughly mixed, add in beef, mixing and kneading until an even color and saturation of the chocolate into the beef is achieved.
Now add the pecans and chocolate chips, again mixing and kneading to ensure an even mixture throughout.
Form into 6 equal patties and chill if possible.
When making the patties, be sure to push in and cover any protruding pecans as much as possible to prevent the patty from breaking during cooking.
In a small food processor or blender, combine the olive oil, lemon juice, basil and mint leaves and mix until the leaves are processed into very small pieces.
Then add the heavy whipping cream and mix again until the color is even throughout the mixture.
Chill mixture until it becomes firm, not an easily running liquid.
Grill the patties over a medium high flame for aproximately 3 minutes per side, depending on personal preference, ensuring that the patties do not burn. Try to only flip the patties once.
Grill the buns until they are crisp and medium browned. Then remove from heat.
When cooked, place the patties on the bottom bun, and top with fresh sliced strawberries, then 1 tbs of the mint mixture in the center.
Cover this with the slice of Havarti cheese, slaw, and the top bun.