Moutain Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Moutain Goat Cheese spread:
8 oz. Fresh Farmer goat cheese
1 medium skinless finely chopped garden cucumber
2 tsp finely chopped dill
1 1/2 lb ground chuck
1/2 lb ground fresh bison
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup Sutter Home Cabernet Sauvignon
2 grilled re bell peppers cut into 1/4 inch strips
Non-stick cooking spray
6 Kaiser rolls, split



Prepare a medium-hot fire on charcoal with a cover, or pre-heat a gas grill to medium high.
To make moutain goat cheese spread, combine goat cheese, cucumber and dill. Mix very well. Refrigerate until serving.
To make the patties, combine the chuck, bison, wine, salt and pepper in a large bowl. Handling the meat as little as possibel to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls.
Spray the grill rack with non-stick spray. Place the patties on the rack, cover, and grill.
Grill intil browned on the bottome, 4 to 6 minutes. Turn the patties and continue grilling about 5 mintues. Cut into 1/2 red pepper remove the seeds . Spray the pepper with non-stick spray. Place on rack and grill until tender. Remove the skin and cut into 1/4 inch strips. During the last few minutes of cooking place the rolls cut side down on the grill rack to toast lightly.
To assemble the burgers, place the mountain goat cheese spread over the top and bottom of the rolls. Place 4 strips of red pepper on the bottom half of the roll. Add the roll tops. After assembling the ends of the red bell peppers should be visible. Serve and enjoy.