Melt in Your Mouth Philly Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 1/2 lbs Sirloin
1 tsp salt
1 tsp fresh ground pepper
1/2 cup Red Burgundy Wine
2 large Vidalia Onions Thinly Sliced
2 large Red, Green or Yellow Peppers sliced
2 Tbsp Olive Oil
Salt and Pepper to taste
1 1/2 Tsp Balsamic Vinegar
1/2 lb sliced good quality Provolone Cheese
6 Kaiser Rolls
6 Tsp Butter
1/2 cup Maiyonnaise
2 tsp Balsamic Glaze



Preheat the Grill Gas or Charcoal to Med High Make the Patties: In a large bowl Mix the 1/2 lbs Sirloin 1 tsp salt 1 tsp fresh ground pepper 1/2 cup Red Burgundy Wine just enough to combine the ingredients. Do not overwork. Form the patties to the size of the Kaiser rolls. Set Aside. Prepare the topping: Preheat a large Skillet to Med high and add the Oive Oil. Slice the Vidalia Onions and Peppers thinly. Season to taste with salt and fresh ground pepper. Saute until the Onions and caramelized and the peppers are cooked. DEglaze with 1 1/2 Tsp Balsamic Vinegar. Set Aside. Mix the mayonnaise: In a Medium mixing bowl combine the mayonnaise with the harris Teeter Balsamic Glaze. Set Aside. Cook the Patties: Place the patties on the preheated grill, and brown on one side 3 minutes, turn and brown another 3 – 4 minutes until done – Medium rare to medium. In the last 5 miutes of cooking, butter the kaiser rolls and place butter side down on the outside of the grill – watching carefully to brown perfectly. Put 2 sices of provolone cheese on each burger in the last 2 minutes of cookig -Close the grill to melt. Build your burger: Generoulsy spread the mayonnaise mixture on the top and bottom the kaiser rolls. Place the burger (with melted provolone cheese) on the roll and top with a generous amount of peppers and onions. A Bib might be needed for this fabulously juicy and delicious burger!