Mea Culpa Burgers

Pairs well with:

Cabernet Sauvignon

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


1 lb Chuck roast and 1 lb Buffalo ground into chopmeat
1 Bunch Romaine Lettuce
8 Hamburger Buns
2 cups olive oil
6 Cloves Garlic Large
2 Onions Large
4 Teaspoons salt
1/4 to 1/2 cup crushed red, green, yellow, Pepper Corns
1 Cup Dried Tomatoes
1/2 cup Ketchup
1 Cup Teriyaki Sauce
1LB Bacon
1 Cup Ranch Dressing
1 Cup Grey Poupon Mustard
1 or 2 Drops Hickory smoke
2 Bell Peppers and 1 dry hot pepper



MEAT: Mix Chuck and Buffalo 2 teaspoons of salt together and press mixed meat into burgers. With a teaspoon spread the crushed pepper lightly onto a cutting board and press the burger patties into the crushed pepper on both sides. Put into fridge until ready for cooking. Cut Buns in half, Finely chop 3 cloves of garlic and mix into 1/2 cup of the olive oil with 1 teaspoon of the salt lightly spread with a brush on the inside of each bun and toash lightly. Clean and cut bottom of lettuce and have leaves in ice water when ready to serve pat dry and put in dish to serve. Take 1 onion and paper thin slice it and put on dish and serve when burgers are served. SAUCES In Separate Dishes: 1. Cuisiniart on Pulse several times 1/2 cup Dried with 1/2 cup Olive oil and place in dish. 2. Cusinart the other 1/2 cup of dried Tomatoes and mix with ketchup and place in dish. 3.Place in Dish Teriyaki Sauce 4. Cuisinart on pulse, Cooked to crisp Bacon, and mix 1/2 cup of Bacon into Ranch Dressing Put Dressing into dish and left-over Bacon into another dish. 5. Mix Mustard with 1 or 2 drops of hickory smoke and put in dish 6. Put the rest of the olive oil, salt into fry pan thinly slice the bell peppers and french cut 1 onion and crush hot pepper and put into pan as well. Cook on low until peppers are soft. Cool and put in dish. Simply serve all dishes and spread onto bun any sauces you wish. Enjoy!