Wine Varietal: Pinot Noir
2 lbs. ground Sirloin
1 lbs. ground Chuck
1 tbsp. freshly chopped parsley
1 tsp. Worcestershire sauce
1 tbsp. A-1 steak sauce, plus additional for topping the finished burger about 1 tsp. per burger.
1/4 tsp. cayenne pepper
1 tsp. salt, plus additional for seasoning the vegitables
1 tbsp. pepper,plus additional for seasoning the vegitables.
1 tbsp. butter
1 small onion, sliced
1 cup mushrooms, quartered
6 kaiser rolls, split
6 slices of provolone cheese
Start pre-heating your grill on medium-high heat.
Next take your ground sirloin.ground chuck, parsley, Worcestershire sauce, A-1,cayenne pepper, and salt. Mix together until all of the ingredients are well combined.
Then divide the mixture up into 6 patties making them a little thinner at the center than at edges. Put finished patties on wax paper and set aside somewhere cool until the grill is ready.
Then start getting your onions and mushrooms ready to be sauteed. After that put your burgers on the grill now, flip every 3 minuets until the burger reaches an internal temperature of 135 degrees F. 4 minutes on each side for medium rare.
While the burgers are on the grill start sauteing your vegetables in the butter in a medium sized skillet on medium-high heat until the onions are translucent and golden about 5-7 minutes season with salt and pepper and mix well. Place in a bowl and set aside for assembly. Once your burgers are off the grill start toasting your kaiser rolls on the grill until golden brown, about 1-2 minuets.
Now assemble your burgers. Take bottom bun of roll and place a pattie on top with a dollop of extra steak sauce followed by the mushrooms and onion mixture topped off with a slice of provolone cheese then the top with kaiser roll.