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Spicy Vin Burgers

I like a kick to my burgers, and I think this recipe is a tasty, rich recipe. The addition of wine, worchestershire, mustard, egg, and Panko make the burgers lean and tender. When you chop a fresh jalapeno, you can take out all the ribs and seeds, or leave a little in for more kick. And for a special touch, make these burgers in advance and let them "age" a little for the flavor to develop. The burger tastes best on very crusty bread, and it's especially wonderful with a full bodied glass of red wine...Sutter Home really is a favorite in our home. I'm not just saying that because this is your contest, I promise.


2 pounds of extra lean ground beef
1 egg beaten
1/2 c. Panko bread crumbs
1 T. Grey Poupon Dijon mustard
6-8 whole garlic gloves, chopped fine
1 whole fresh jalapeno pepper, chopped finer (remove seeds and ribs, or leave a little in for more kick)
1 t. each salt and onion powder
2 T. Worshestershire sauces
2 T. Sutter Home Merlot or Zinfandel (dark red wine)
1 T. ground black pepper, fresh if possible
1 ball fresh mozzarella cheese


Mix together and form eight half-cup sized burgers or four cup-sized burgers. Grill to desired doneness on an outdoor grill, a grill pan, or you Georgio Formani grill :-) Place generous slices of the fresh mozzarella on the burger and let it melt. Serve it on crusty bread -- a loaf of Cuban bread, or perhaps an olive baquette, or just a fresh baquette -- and top with Grey Poupon, some good mayo, tomatoes, onions, lettuce, pickles, etc.


In Tampa, I can get a crusty Olive Loaf baguette at a bakery. It adds an additional zing.