3 lbs of ground chuck
2 tablespoons finely chopped fresh rosemary
5 cloves finely chopped garlic
1 cup finely chopped red and green bell peppers
3 1/2 tablespoons grounded kosher salt
1 cup Colavita blended EVOO and canola oil
1 large de-seeded chopped jalapeÃ±o pepper
1 1/2 cups Sutter Home Chardonnay
1 lb fresh 30-50ct shrimp, peeled
6 cornmeal dusted kaiser burger buns
1 cup Grey Poupon Dijon mustard
1 large red onion, neatly sliced into rings
fresh frizzy lettuce for six burgers
5 apples, peeled and cored and neatly sliced into 12 rings
12 large slices of beefsteak tomatoes
6 slices pepper jack cheese
12 slices California avocados
1 cup chopped olives with pimentos
Prepare your charcoal grill to a medium-hot temp, keeping grill cover nearby. Get a large bowl and a medium skillet out.
Burger: In the bowl, combine the meat, rosemary, all but 1 tablespoon of the garlic, the bell peppers, 2 tablespoons of the salt, 2 tablespoons of the Colavita OIL, all but 1 teaspoon of the jalapeÃ±o pepper and 3/4 of the Sutter Home Chardonnay.
In the skillet combine the 1 tablespoon of garlic and half a tablespoon of the salt, 1 tablespoon of the oil, the teaspoon of jalapeÃ±o pepper and the remaining chardonnay. Set this skillet aside until later.
Now, quickly mix the burger mixture completely. Divide the mix into 6 equal portions and form each into patties sightly larger than the buns.
If your grill is ready, brush the grill rack with some of the leftover oil. Put the patties on the grill, leaving space for the skillet. Wash hands and put the shrimp in the skillet and set on the grill. Cook burgers 3-4 minutes on one side, turnover and cook 3-4 minutes longer. Let the shrimp come to a boil, remove and set aside. Now, brush the buns cut side with some of the oil and put cut side down on grill until warmed over, remove to assembly table.
Assemble: Bottom bun-mustard-2 onion rings-frizzy lettuce-apple slice-salt tomatoes-1 tomato slice-burger-pepper jack cheese-5 pieces of shrimp-avocado-chopped olives-onion slice-apple slice-1 slice of tomato-mustard-top bun. Do this for all 6 of the burgers.