Wine Varietal: Pinot Grigio
2 1/2 lbs hamburger
1 c ground raisins
1/2 c. chopped garlic stuffed green olives
1 c. shredded sweet onion
1 c. shredded blended green,yellow & red peppers
2 t. cumin
1t. hot mexican chili powder
1t. black pepper
1Tlb. tomato paste
6 lg. hamburger buns, brush with butter for grilling
1 head green leaf lettuce (seperate & wash ahead of grilling the meat)
2 beef steak tomatoes (wash and slice )
6 slices swiss cheese
1 c. best mayo
2 t. garlic powder
1t. chopped dry dill
Do prep work on the lettuce, tomatoes, bun and spread.
In a saute pan, on the grill on high heat,
saute raisins, onions, spices, tomato paste and peppers until translucent. Turn grill off. Set mixture aside until cool to the touch. Mix the sauteed ingredients with the hamburger and green olives. Form the meat into 6, 5 inch round patties.
PREPARE THE GRILL
spray the grill with pam, re-ignite the grill and leave it on high until the grill is sizzlin hot. Place the burger on the grill and turn the grill to medium leave the lid at least 4 inches open. flip the burgers after 3 1/2 minutes. Place the buttered buns on the grill. Watch closely to avoid burning. Place the swiss cheese on the burger for melting during the last minute.
PREPARING THE BUN
slather the bottom of each bun with the spread
place a leaf of lettuce ontop of the spread. Now add a slice of tomato. Place the burger on the tomato. Spread a thin coat of the garlic dill mayo on the top bun and place it on the burger. Cut the burger in half and serve.