Wine Varietal: White Zinfandel
I originally used this sauce for nachos, but it works fine on a hamburger. Ro-Tel is based in Texas but is available in most supermarkets nationwide.
Six warm toasted brioche type buns (Martins potato rolls recommended)
2 pounds blend of twice ground grass fed 50% chuck shoulder and 50% top sirloin
3 tablespoons cold grated Vidalia onion
6 tablespoons frozen grated Plugra unsalted butter
6 thin slices tomatoes
18 slices of jarred pickled jalapeno’s
INGREDIENTS CHEESE SAUCE:
10 ounce can of Ro-Tel Original Diced Tomatoes & Green Chilis
16 ounce package of Velveta cut into one inch cubes.
DIRECTIONS FOR CHEESE SAUCE:
Blend cheese in sauce pan with Ro-Tel over medium heat.
Stir until cheese has melted.
DIRECTIONS FOR PATTIES:
Blend meat, grated onion and butter in cold metal bowl with cold metal spoon.
Sprinkle 1/2 teaspoon finely ground sea salt and 1/8 teaspoon black pepper on each patty.
Grill 4 to 5 minutes per side, medium heat.
DIRECTIONS FOR ASSEMBLING BURGERS:
Put one tablespoon cheese sauce on bottom of each bun.
Place patty on bun.
Top each patty with three tablespoons of cheese sauce, sliced tomato and three jalapeno slices.
Top this with 1 tablespoon cheese sauce.
Place bun top.
Serve while cheese is hot.