Italian Beef Hamburger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds of ground chuck (80/20)
1 teaspoon oregano
2 teaspoons lemon pepper
2 teaspoons garlic salt

1 beef bouillon cube (I prefer Knorr)
2 cups of water
2 teaspoons oregano
2 teaspoons garlic salt
few turns of the pepper mill
2 green peppers seeded and quartered
1/2 pound roast beef (sliced paper thin & very rare)

2 tablespoons Mild giardiniera per burger
6 Kaiser rolls



Mix ground chuck with next 3 ingredients
Divide into six equal parts, make patties, set aside till they are room temperature.

Meanwhile in a medium saucepan combine bouillon with the next five ingredients.

Bring broth to a simmer over medium low heat stirring occasionally. Peppers will get soft in roughly ten minutes.

Cook burgers over medium high heat for about four to five minutes on each side.

When the burgers are done let them rest while you warm the roast beef in the au jus this won