Wine Varietal: Cabernet Sauvignon
Being Italian I enjoy toppings that are non traditional to burgers.
11/2 lbs lean ground beef
six whole wheat hamburger buns
six garlic cloves
1/2 cup ketchup
1/2 cup Dijon mustard
1/2 cup Parisian cheese
six slices of smoked provolone cheese
3 bell peppers preferably colorful
six tablespoons spaghetti sauce
12 quartered marinated artichoke hearts
Roast the bell peppers on a gas grill medium high heat. After they are cooked on each side for 3 minutes remove from grill. Allow to rest and remove blackened skin from peppers.
Drain marinated artichoke hearts and allow to sit
Mince six cloves garlic and set aside.
To make the sauce, place 2/3 of a cup of spaghetti sauce and warm with minced garlic cloves..Remove from the heat after warming and leave covered in saucepan.This should take four minutes over medium heat.
To make the patties, combine beef with half cup Dijon mustard and half cup ketchup 1/2 cup Parmesan cheese combine all of the ingredients in a large bowl and mix together well.
Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.
Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, spray the grill rack with vegetable spray to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. Remove the patties from the grill and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, top each bun bottom with a patty and put the smoked provolone on top with some spaghetti sauce roasted red bell pepper and two artichoke hearts..
Makes 6 burgers.