Backyard Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1- Large red, ripe tomato
1- Clove garlic
1- Tbsp. Chopped Fresh Basil
2- Tbsp. Chopped Flat Leaf Parsley
1- 1/2 Tsp.Salt
1- 1/2 Tsp. Fresh ground black pepper
1- lb. Ground Chuck
1- lb. Ground Sirloin
2- Tbsp. Worcestershire Sauce
1- Tsp. Garlic powder
3- 1 oz. Slices American Cheese
3- 1 oz. Slices Pepper Jack Cheese
6- Whole grain hamburger buns
3- Tbsp. Soft butter
3- Tbsp. Mayonnaise



TANGY GARDEN SAUCE: Chop tomato into a small dice and put into bowl along with accumulated juices. Finely mince garlic and add to tomato. Add 1 Tbsp. Chopped Fresh Basil and 1 Tbsp.of the Chopped Flat Leaf Parsley, saving the rest for the burger. Add 1/2 Tsp each of the salt and pepper, saving the remaining 1 tsp of each for the burgers. Mix and allow to sit at room temperature while you prepare the burger mixture. BURGERS: In large mixing bowl put the 1lb. Ground chuck and the 1lb. Ground Sirloin. Add 2 Tbsp. Worcesteshire sauce, the remaining 1 Tbsp. Chopped parsley, and the remaining 1 tsp. each of the salt and pepper. Mix lightly to incorporate all ingredients. Add 2 Tbsp. of the GARDEN SAUCE to the burger mixture and mix again. Shape mixture into 6 patties. Preheat grill to medium-high temperature. Place burgers on grill and cook for 7 minutes and turn. After turning the burgers, cook for three minutes then top each with 1/2 slice of American and 1/2 Slice of Pepper Jack cheeses and allow to finish cooking for four minutes. While burgers are grilling, toast buns on the grill and spread with the softened 3 Tbsp. butter. Remove buns from grill, spread 1/2 Tbsp. Mayonnaise on bottom half of each bun, top with burger, lightly drizzle 1 Tbsp. of GARDEN SAUCE over burger, put on top of bun. Serve immediately and enjoy.