Wine Varietal: Zinfandel
Combining two great flavors, Southern Greens ,Sweet Potatoes and the American Burger, result in a culinary melting pot of tastes and memories.
2 Tbsp Colavita Olive Oil
1 cup Vidalia Onion chopped (to be used in patties)
Wilted Greens and Sweet Potato:
3 cups fresh Turnip Greens (mustard, collards, or kale can be used) pre-washed and chopped
3 Tbsp Colavita Olive Oil
1 Tbsp Garlic, minced
1 1/2 cup Sweet Potato, cubed and peeled
1/2 cup Sutter Home Zifandel
1 Tbsp Sugar
1/2 Tbsp Real Bacon Bits
1 Tbsp Ham chopped
1 Tbsp Tabasco Brand Tabasco Sauce
Salt and Pepper to taste
2 lbs ground Chuck
1 cup saute’ed Vidalia Onion
2 Tbsp Lea and Perrins Worcheshire Sauce
2 tsp granulated Garlic
2 tsp Salt
1 tsp Pepper
2-3 Tbsp Vegetable Oil
6 Kaiser Buns
Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high.
Place a fire proof skillet on the grill rack. Add olive oil and Vidalia onion and cook until
translucent. Remove onions from skillet and set aside to cool.
Sort greens and remove any large stems. Add
greens, oil, garlic, sweet potato, water, Zifandel, sugar, bacon, ham, tabasco, salt and pepper to taste. Cook until greens are tender,
stirring occasionally. Remove from heat and keep warm.
To make patties, combine the chuck, cooked Vidalia Onion, worcheshire, garlic, salt and pepper, in a large bowl. Handling patties as little as possible, form into 6 equal patties to fit the size of the bun. Place on platter loosely cover with plastic wrap and set aside.
When grill is ready brush the grill rack with vegetable oil. Place the patties on the grill and cook 5-8 minutes per side for medium. The last 2-3 minutes of grilling the patties place buns cut side down . Toasting the buns.
Remove both the patties and buns.
To assemble the burgers, on each bottom bun place a grilled patty, followed by equal portions of greens and sweet potato. Add a few dashes of pepper sauce top with remaining bun . Serve