“Harley Burger”

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1. 2 pounds ground chuck 2. 1 pound ground venison 3. 2 Tablespoons Worcestershire Sauce 4. 3 teaspoons garlic powder 5. 1 teaspoon fresh gound black pepper 6. 1/2 teaspoon Kosher salt 7. 1/2 cup finely chopped jalepeno- stuffed green olives 8. 5 baby portabella mushrooms, finely chopped 9. 6 shakes chipotle hot sauce 10. 1/4 cup finely chopped "goldens and cherries" 11. Onion bun 12. Jack Daniels Horseradish Mustard 13. Pepper-Jack Cheese 14. Thinly sliced red onion 15. sliced avacado 16. Spring Greens salad mix



Place the first 10 ingredients into a bowl and mix well. Divide the meat in half, out of each half patty out 4 burgers of uniform size. Cover the burgers with foil while you preheat the grill. Preheat the grill for direct grilling by turning both burners to high (for a two burner grill) or one to high, one to medium and one to low (for a three burner grill). When the grill is preheated, oil the grill grate. Arrange the burgers on the hot grate and reseason with salt and pepper. Grill the burgers 7 minutes per side for medium, or until the internal temperature reaches 160 degrees. The pepper-jack cheese should be placed on the burgers after they are initially turned. Remove the burgers to a plate and let rest for 5 minutes. Lightly toast the bun. Assemble the burgers by spreading the bun with the mustard, then the burger, followed by the onion, avacado, spring mix then the top half of the bun (also lightly spread with mustard)