Beef Paloozza Buger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3 T ketchup
1 1/2 T soy sauce
1 1/2 T Worcestershire sauce
1 1/2 T Teriyaki sauce
1/2 T tomato paste
4 cloves garlic
1 1/2 lb ground sirloin (95% lean)
1/2 lb ground pork
4 oz panko bread crumbs
2 large onions
2 Pablano peppers
2 T olive oil
1/4 tsp salt
1 pint grape tomatoes
1/2 lb blue cheese (cut into thin slices)
8 rustic country style buns


1. Dice onions and pablano peppers into 1/2″ x 1/2″ cubes and place in skillet with 2 T olive oil and a 1/4 tsp salt
2. Sautee on medium heat until onions are golden brown
3. Cut grape tomatoes in 1/2 and add to carmelized onion and pepper mixture; continue to cook over medium heat until tomatoes are softened but continue to hold their shape
4. In a large mixing bowl, combine ketchup, soy sauce, Worcestershire sauce, Teriyaki sauce, tomato paste, garlic, ground sirloin, and pork and kneed together throroughly with gloved hands
5. Add bread crumbs to the meat mixture and kneed together until thoroughly integrated
6. Measure out 1/2 lb of the meat mixture and form into patty
7. Continue this process with the rest of the meat mixture (should make 8 patties)
8. Place patties on grill and cook to desired doneness (ranging from rare to well done)
9. Cut buns in half and place on grill to toast
10. Place 2 blue cheese slices on top of burger and allow to melt
11. Remove buns and burgers from grill
12. Place burgers on buns
13. Top burger with a generous spoonful of onion, tomato and pepper mixture and serve

Bon Appétit! Enjoy!