A juicy sirloin loaded with Sutter Home Zinfandel-infused mushrooms, peppery argula, and goat cheese spread.
This is a humble burger with loads of flavor - easy for the busy home cook to prepare, but impressive for serving to guests or family on any night of the year.
Juicy beef burgers seasoned with spicy Sutter Home Zinfandel, sun-dried tomatoes, pungent Parmesan, Italian seasonings and a touch of fiery pepper oil makes for one outstanding burger.
Preparation Time: 15 minutes Cooking Time: 14 - 17 minutes Serves: 6
This would have been Richard Nixon's favorite burger!! Inspired by beef wellington which is named after the Duke of Wellington, these burgers are ideal for the gourmet pallet.
This recipe was inspired by my 16 year old son, Bradford. He came up with the ingredients and together we made them into a moist, flavorful burger.
This burger is a perfect combination of my husband and me. He's a meat and potatoes grill man, I'm fussy food snob. This recipe brings one of the most famous dishes to the backyard grill.
gas grill pre-heat to 200 sprayed with non-stick spray need ironskillet and 3 med mixing bowls.....meat is 70% lean 2 pounds for 6 burgers 1 golf tee
This recipe produces a burger that is so tasty that one does not need a lot of condiments to improve upon the flavor. Cheese is also optional because the cheese is on the bun.
I enjoy the flavors of many Asian dishes, so I tried to incorporate these flavors into a burger.
This burger is the poor-man's version of the the expensive dish, but pity the poor rich fella who never tries it!
Great sweet and smokey flavor in this burger. Smoked sweet paprika is a wonderful spice we are sure to be seeing alot of.
Prep Time: 30 minutes Cooking Time: 20 minutes Prep Ingredients: Cooking Spray Prep Supplies: Food Chopper 2 medium bowls 1 knife papertowels cutting board grilling spatula measuring spoons 2 large
This burger has intensely delicious flavors, as well as an interesting array of textures...
I have fairly restrictive parameters regarding what makes a burger a burger. In my opinion, much sway from those parameters moves the dish more into sandwich territory.
My idea of a perfect steak is one with mushrooms, a compound butter, and a wine reduction sauce. Here, I incorporate the use of dried mushrooms to heighten the earthiness of the fresh mushrooms.