Wine Varietal: Zinfandel
1 –16 ounce can of Baked Beans.
2 cloves fresh raw garlic.
½ Cup fresh Basil, approximately 10 leaves.
1 cup fresh Parsley.
¼ Cup Zinfandel.
2 lbs. ground Beef.
1 Cup Trail Mix, preferably containing a combination of almonds, cashews, sunflower seeds, pumpkin seeds, raisins, dried berries, etc. (excluding trail mix containing chocolate.)
1 – 3.25 ounce package of hickory flavored beef jerky.
2 teaspoons dark coffee grinds.
1 teaspoon salt.
1 teaspoon ground black pepper.
6 slices of smoked Gouda cheese.
Vegetable oil for brushing the grill.
6 Sliced and opened onion rolls.
3 Cups assorted field greens.
Start the gas grill and pre-heat on medium high.
First prepare the Campfire Pesto. Place the beans, basil leaves, parsley, garlic and wine a blender or food processor and process, until a smooth consistency is achieved. Cover and refrigerate.
Next prepare the Wilderness patties. Put the Ground Beef in a large mixing bowl and place in the refrigerator.
Place the Trail Mix, Beef Jerky and coffee grinds in a blender or food processor and process until a fine breadcrumb texture is achieved. Add to the ground Beef with the salt and pepper and mix until thoroughly blended, handling as little as possible.
Form mixture into 6 Patties, in diameter to fit the rolls. Place on a tray for transport to the grill.
Brush the pre-heated grill grates with the vegetable oil. Place the patties on the grill grates cover and grill for 4-6 minutes on each side.
During the last minute of cooking, top each patty with a slice of gouda cheese and place the rolls with the insides down on the upper or outer grates, toast lightly, remove and place on a platter.
To assemble the burgers, liberally coat each half of the rolls with the Campfire Pesto. Place an equal amount of the field greens on the bottom half of the roll followed by the patty than cover with the top half of the roll and serve.
Makes 6 Burgers.