CHA CHA CHA BEEF BURGERS WITH PIMIENTO-PEPPERONCINI SPREAD

Pairs well with:

Zinfandel

Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

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Ingredients

PIMIENTO-PEPPERONCINI SPREAD
1 cup shredded Smoky Swiss and Cheddar Cheese
2 ounces diced pimientos, drained (half of a 4 0unce jar)
1/3 cup chopped pepperoncini
1/3 cup light mayonnaise
dash of Worcesterhire
2 tablespoons Sutter Home Zinfandel
BURGERS
2 pounds ground chuck
1/3 cup chopped green onions with tops
2 cloves garlic, minced
1/2 cup salsa (medium or hot)
1/2 cup finely crushed tortilla chips
2 teaspoons chili powder
1/2 teaspoon salt
red leaf lettuce leaves
6 sesame buns, split

 

Instructions

PIMIENTO-PEPPERONCINI SPREAD In a medium-size bowl, combine the cheese, pimientos, pepperoncini, mayonnaise, worcesterhire and Zindandel. Mix well. Cover and refrigerate. BURGERS: combine the ground chuck, onion, garlic, salsa, tortilla chips, chili powder and salt in a medium bowl; mix lightly but thoroughly. Shape into 6 patties. Place on preheated grill that has been coated with nostick cooking spray for grilling. Grill patties to desired doneness, about 5 minutes per side, turning once. During last few minutes of grilling, place buns, cut sides down on outside of grill to toast lightly. Serve patties on bun bottoms; top with lettuce and some Pimiento-Pepperoncini Spread.

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