Southwest Specialty Burger

Ingredients

2 Tablespoons Colavita Olive Oil
1/2 Onion (diced)
2 Cloves of Garlic (minced)
4 Tablespoons Real Butter
1/4 Lb of fresh Mushrooms (diced)
2 1/2 Teaspoons of Salt
2 Teaspoons fresh Ground Pepper
3 Tablespoons Sutter Home Cabernet
1 Egg (beaten)
1/4 Cup Progresso Bread Crumbs
1 Cup Feta Cheese (crumbled)
3/4 Cup Fresh Hatch Green Chili
2 Lbs Fresh Ground Chuck (no more than 85% lean)
1 Haas Avacado (sliced thin)
1 Tomato (sliced)
6 slices of sharp cheddar cheese

Instructions

Heat Olive Oil over medium heat, add the onions, saute until transparent. Add the two cloves of minced garlic to the onions and cook one more minute. Separately…heat 2 tablespoons of the butter over medium heat and add diced mushrooms, 1/2 teaspoon of the salt and 1/2 teaspoon of the fresh ground pepper, cook for 8 minutes or until mushrooms are brown and wilted. Add the red wine to the mushroom pan and simmer until wine evaporates, then mix the mushroom pan with the onions pan. In large bowl, mix the egg with the breadcrumbs and the rest of the salt and pepper. Then gently mix in the feta cheese and green chili along with the mushrooms and onions until all the ingredients are combined. By hand gently crumble in the 2 lbs of beef into the bowl with the other ingredients. Form 6 large patties about 1.5 inches think, place on well greased 450% grill and cook 5-6 minutes on each side turning only once…set aside. Spread the other 2 tablespoons of butter on large sesame seed buns and toast on grill for 15-20 seconds. Spread dijon mustard on bottom half of the toasted buns, placce hot burger over that and garnish with thinly sliced California Haas avacado, fresh tomato, and one slice of sharp cheddar cheese. Enjoy!