Pepper jack angus burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 medium Vidalia onion, sliced thinly
4 or 5 Crimini mushrooms, sliced
5 oz angus ground beef, 85% 1
slice pepper jack cheese 
1-2 yukon gold potatoes for the fries
White wine
Dijon mustard
hamburger buns
1 Haas avocado, sliced thinly
2 slices vine ripened tomatoes
Romaine Lettuce leaves, washed



1. Place the onions in a medium saute pan with about 2 tablespoons of olive oil and cook on high heat until caramelized, adding enough water each time the pan becomes dry. This should take about 10 to 12 minutes. The onions should be very dark and sweet. 2. Cook the sliced mushrooms in butter and season with kosher salt and black pepper until soft and cooked through. 3. Shape the angus beef into a patty, and season well with kosher salt and pepper, cook on one side on med-high heat until the juices come to the top. Flip the patty over and place the cheese on top of the meat. Turn the flame to medium and cover with a lid to ficilitate cooking and the melting of the cheese. 4. Meanwhile peel and slice the yukon gold potatoes into fries 1/4" by the length of the potato. Heat the buns on a skillet with a touch of butter, and dress the top side with the mayonnaise and the bottom with the mustard. 5. Fry the potatoes in about 2 inches of canola oil until tender inside and crunchy on the outside, drain and season with kosher salt to taste 6. When the burger is almost done place the caramelized onions and the sauted mushrooms on top of the melted cheese and place on the bottom of the the big bun. 7. Top with the tomato slices, romaine lettuce and the avocado slices. Serve piping hot with the fries on the side and an ice cold coke. 8. Enjoy. Delicious.