Wine Varietal: Chardonnay
My maiden name was Fanony.My grandparents located to this area, my grandfather (Fanony) was a cook in a logging camp in the 1920s for the Weyerhaeuser company. My Mom and Dad raised me here, and I raised my kids here. We were all “just one of those Fanony kids”. We are all very active in the community, I’ve written a column in our local newspaper. I am well known for my cooking skills and expecially of the Italian kind!
3 Johnsonville Italian sausages
1 1/2 lbs. lean Angus burger
2 seven ounce containers of pesto (one for sauce)
1 cup Italian bread crumbs
1 six ounce can tomato paste
1/2 cup Kraft parmesan grated cheese
1/4 cup Sutter Home Sauvignon Blanc wine
1 tablespoon Colavita Extra Virgin olive oil
4 large cloves garlic – sliced thin
6 slices mozzerella cheese
2 tablesopns Best Foods Real Mayonnaise
6 onion buns
Coat gas barbecue grill with a non stick product- pre heat grill to medium low (of course depending on the individual grill, you don’t want it too hot)
Cut the cassings and strip the Johnsonville Italian Sausages into the Angus burger. Add one of the seven ounce containers of pesto, the cup of Italian bread crumbs, the tomato paste, the parmesan grated cheese, the 1/4 cup Sutter Home Sauvignon Blanc wine, and the 4 thinly sliced cloves of garlic.
Mix with hands until well blended.
Pat into 6 patties. Place on medium low grill. Cook 10 minutes, turn, cook 10 minutes, turn back, cook 10 minutes more.(Total of 30 minutes). Burgers should be at least 155 degrees. Put the buns on the rack above to warm. Add a slice of mozerella cheese to each burger and cook until melted.
While the burgers are cooking mix the sauce:
7 ounce container of pesto, 3 tablespoons real mayonnaise and 1 tablespoon Colavita Extra Virgin olive oil. When mozerella cheese is melted remove buns from grill and spread sauce on the inside of both the top and the bottom. Remove Italian burgers, place on bottom bun and then the top. Serve and ENJOY.