Wine Varietal: Cabernet Sauvignon
A few simple extra ingredients make this burger explode with flavor, making this a great local American burger.This burger is full of flavor along with a little spice to spice up any picnic, BBQ , dinner or get together.
Red Pepper spread:
2 Roasted Red peppers
2 teaspoons Olive oil
1 teaspoon ground sea salt
1 teaspoon ground black pepper
2 lb Angus Ground Sirloin
2 Tablespoons Sutter Home Cabernet Sauvignon
1/4 cup finely chopped Vidalia onions
3 cloves minced Garlic
1 jalapeno finely chopped
3 teaspoons Chicago Steak Seasoning (my favorites are Penzeys and Weber)
1-teaspoon ground sea salt Salt
6 – thick slices Sharp White Cheddar cheese
6 Kaiser rolls (toasted)
Oil for grill
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Roast peppers on grill until completely charred. Placed charred peppers in a bowl and cover with plastic wrap. Let covered peppers sit about 10- 15 minutes. Then, peel skins from pepper and remove the stem and seeds. Put peppers in a food processor and chop until smooth. Blend in olive oil, salt and pepper. Set red pepper mix aside.
To make patties:
Combine Angus ground sirloin, wine, onions, minced garlic, jalapenos, Chicago Steak Seasoning and salt in a mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form into patties.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Place cheese on burgers during last 30-60 seconds of cook time.
Place the rolls, cut side down, on the grill and toast lightly.
To assemble the burgers: On each roll bottom place a piece of lettuce, a patty, a large dollop of red pepper spread, add the roll tops and serve.
Makes 6 burgers.