FAT Colorado Steakhouse Burger

Pairs well with:

White Zinfandel

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


32 oz Ground Angus Beef 80/20 lean
1 Lawry's Baja Chipotle with Lime juice Marinade
4 Whole Large Eggs
4 ea Kaiser Onion and Cheese Rolls, Cut into small cubes
4 oz Feta Cheese
6 oz Mushrooms, Small
6-8 dashes Steak Seasoning
1 Whole Red Bell Pepper
1 Whole Green Bell Pepper
1 Whole Yellow Bell Pepper
1 Lg Onion, Yellow
8 oz Cream cheese (softened)
*Steak Sauce *enough to taste
6 ea Deli sliced Mozzarella Cheese
6 ea Kaiser Onion and Cheese Rolls
6 ea Lettuce, for each burger
1 ea PAM Grilling Spray



Whisk Eggs in large bowl add Ground beef together with marinade the whole bottle and marinate for 15-30 minutes, while you prepare other ingredients. Cut the 4 kaiser rolls into small cubes and cut mushrooms into small slices and combine feta and seasonings in large bowl and mix. Combine mixture into the ground beef then divide into about 6- 8 individual FAT round portions. Chill in refrigerator or on Ice for 15-30 minutes before setting burgers on the grill. NOTE: If burger mixture seems to watery add another roll or less. They need to be able to form. Slice the Peppers and the Onion. NOTE: DO NOT over cook these vegetables put them on the grill at or near low heat for 10 minutes before burgers are done. Keep your eyes on them, don't burn them. Remove from grill and set aside. In a small bowl Combine Cream Cheese and enough BBQ to flavor the cream cheese to your liking. You want to keep the cream cheese as a paste not a sauce. Set aside do not chill. Keep the cream cheese from stiffening. Spray the grill with PAM so burgers won't stick. Grill The burgers to 165 degrees internal temperature for 10-15 minutes to well done.