Wine Varietal: Pinot Grigio
2 lbs. lean ground beef chuck
1 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon garlic salt
2 tablespoons Colavita Extra Virgin Olive Oil
3/4 cup sliced sweet onions
3/4 cup sliced mushrooms
4 ounces (1/2 container) whipped cream cheese spread
3/4 cup (loose pack) fresh basil leaves, washed, patted dry and coarsely chopped
3/4 cup fresh oregano leaves, washed, patted dry and coarsely chopped
1`/2 cup sliced ripe olives
6 good quality crusty sandwich rolls, split
6 tablespoons garlic spread for bread
6 slices (23 grams each) applewood bacon cheese slices
1-1/4 cups prewashed mixed salad greens
Make a medium-hot charcoal fire or heat a gas grill to medium heat.
Combine beef Worcestershire sauce and garlic salt; mix just enough to combine thoroughly. Shape into 12 equal, relatively thin, patties to fit buns.
In a small heat-proof, fry pan, on the grill, heat olive oil to medium hot; add onions and mushrooms and saute’ until onions are limp. Set aside.
In a small mixing bowl, combine cream cheese with basil leaves, oregano leaves and olives. Beat to blend well. Set aside.
Place equal amounts of the sauteed onions and mushrooms onto centers of 6 beef patties; cover each with another beef patty and pnch around edges to seal filling inside. Place burgers onto grill and cook for 4 to 5 minutes on each side. Keep warm.
Spread insides of split sandwich rolls with garlic spread; place spread-sides-down, onto grill and turn to low heat; toast rolls.
To assemble burgers: spread toasted sides of buns with the cream cheese-herb spread and place equal amounts of the mixed salad greens over bottom halves of rolls, followed by one burger. Place a cheese slice atop of each burger on rolls. Last, place top half of roll atop cheese slices on each. Serve hot. Serves: 6