Red Pepper Cheeseburger

Pairs well with:


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


1 medium Spanish onion
3 red bell peppers
1 jalapeno
2 cloves garlic
1/4 cup cold water
1 tablespoon honey
Sea salt
Black pepper
2 pounds of ground sirloin
2 tablespoons of Worcestershire Sauce
6 slices of pepper jack cheese
1 large tomato, sliced
Roman lettuce
6 Onion Kaiser rolls
for Grill cooking spray



Heat grill to Medium-High. Slice Onion into thick slices then place onion slices, 2 of the bell peppers, and jalapeno on the grill and cook until the peppers are blistered and onions are slightly tender. Once done peel, seed and chop the peppers then place peppers, onion, garlic, water, honey, and 1/4 tsp salt and 1/4 tsp pepper in a blender and blend until smooth then set aside. For the 3rd pepper seed and finely chop and set aside. Combine meat, chopped pepper, Worcestershire Sauce, and salt and pepper then form meat into 6 burgers and season each burger on both sides with salt and pepper. Spray grill with oil to keep burgers from sticking. Grill until charred on both sides and cooked to desired doneness When burgers are done lightly grill the buns. Then place one slice of pepper jack cheese on top of each burger and melt slightly. Once cheese is melted place burger on bottom bun then spoon 1 tablespoon of red pepper sauce on top then place I slice of tomato and a nice piece of roman lettuce on top the place the top bun and serve.