Summertime is grilling season, and cheeseburgers and red wine make any backyard barbecue worth attending. Here's a great recipe for a cheeseburger that incorporates Zinfandel into the ground beef. I'm getting hungry just reading this!
Prep Time: 20 minutes
Totatl Time: 40 minutes
2 lbs low-fat lean ground beef
1/4 cup Collier Falls Zinfandel, save rest of bottle to drink with meal
1/4 cup minced red onion
1/4 cup Italian seasoned breadcrumbs
8 sun-dried tomatoes, drained and chopped
2 teaspoons garlic salt
6 large hamburger buns with sesame seeds
2/3 cup mayonnaise
6 slices monterey jack cheese
2 tablespoons prepared basil pesto
red leaf lettuce
6 slices tomatoes
6 thin red onion rings
8 fresh basil sprigs ( for adding to briquets)
Prepare grill for cooking.
In a medium bowl combine the following: hamburger, Zinfandel, minced basil, minced onion, bread crumbs, sundried tomatoes, and garlic salt.
Divide the hamburger into 6 portions and shape into round patties.
Spray the grill with canola oil.
Toss the basil sprigs onto the coals.
Grill hamburger patties until done (5 to 8 minutes approximately on each side).
During the last minute of cooking top each hamburger with a slice of cheese.
Mix mayonnaise and basil pesto and spread some of this mixture onto each of the toasted hamburger buns.
Assemble lettuce, hamburger, tomato slice and onion slices onto each bun.