Wine Varietal: White Zinfandel
Putting some veggies into the good ole burger.
2# Lean Ground Round
1 Cup Cumcumber – Peeled, seeds discarded and finely chopped
1 Cup Green Tomatoes – Peeled, seeds discarded and finely chopped
1/2 Cup Minced Onion
4 Cloves Garlic Minced
1 Tsp Salt
2 Tbl Hot Sauce
2 Tbl Worshire Sauce
Vegetable Oil Spray for Grill Rack
6 Round Sandwich Rolls – Split
6 Slices Romain Lettuce
6 Slices Sharp Cheddar Cheese
6 Tbl Ranch Dressing
Prepare a medium-hot fire in a charcoal grill with cover, or preheat gas or electric grill to medium-high.
Combine in a bowl the cumcumbers, tomatoes, onion, garlic, salt, hot sauce and worshire sauce. Set aside.
In a large bowl combine the ground round and 1/2 the salsa mix, mix well. Divide the mixture into six patties.
When the grill is hot, spray the rack with vegetable spray. Place the patties on the rack, cover and cook, turning once, until done, about 5 minutes on each side for medium, less for rare, and longer for well done.
Spread the cut side of the rolls with the ranch dressing and toast lightly on grill.
To assemble the burgers, place a patty, and lettuce leaf and a generous spoonful of salsa mixture and a slice of cheese between each prepared roll.
Makes 6 burgers.