Screamin’ Demon

Pairs well with:

Cabernet Sauvignon

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


1 – 1.4 pounds of ground chuck
3/4 cup Sutter Home Cabernet Sauvignon
2 small/medium green jalapeno peppers
2 small/medium red jalapeno peppers
1/4 Garlic Clove (Minced)
1 teaspoon fresh chopped basil
1 raw egg
1 tablespoon of Steak Seasoning
1 teaspoon liquid smoke
2 tablespoon made salsa
1 teaspoon of hot sauce
1 tablespoon salt



1) BEFORE BURGER CONSTRUCTION: MAKE SALSA AND PREPARE STUFFED PEPPERS: SALSA topping and mix 4 Lrg Tomatoes Diced 1 Lrg Yellow or White Onion Diced 3 Jalapeno Peppers Chopped 1/4 Yellow Bell Pepper Diced 1/4 Green Bell Pepper Diced 1/4 Garlic Clove(Minced) 1/2 cup finely chopped Cilantro 1/2 cup Chopped Green Onions 1 lemon (juice only) 1 tsp White Vinegar Salt ( 2 pinches) Pepper ( 2 pinches) Combine all vegetables together in a large bowl and squeeze in lemon juice and vinegar, sprinkle on salt and pepper. Mix thoroughly. For burger topping take leftover salsa and add 1/4 cup of cream cheese and 2 cups of processed cheese to salsa. Microwave until melted and use as burger topping. What's left can be eaten with corn chips. Stuffed Pepper 3 large green jalapenos 1 cup Cream cheese 1/2 cup Shredded cheddar cheese Cut jalapenos in half, cut off stem and remove seeds. Mix cream cheese and cheddar together. Fill each half of jalapeno with cheese mix (you do not need to use all the cheese mix to fill the peppers.) Make sure the inside of the pepper is filled with cheese mix. 2) BEGIN BURGER CONSTRUCTION: In large bowl, mix all ingredients thoroughly so all liquid is mixed with the meat. Add in freshly crushed pepper, to taste, and mix. Pat out patties – approximately 3 – 4 ounce – do a light press so they are not compacted down (will hold its juice better). With finger, press two indentions into patty. Take two halves of stuffed pepper and place into the indentions. Sprinkle a small mount of shredded cheese over peppers. Take second patty and place on top. Press together lightly and pinch sides to close the seam. Place on heated grill, shake over more Dales Steak Seasoning, garlic pepper and paprika. Sear bottom patty to keep juice in and flip to other side – shake over more dales and spices. Then cook to desired doneness flipping over as needed. (Cooking medium to medium well allows flavors to mix well.) Be careful not to flip too much – could cause burger to separate. Place burger on sesame seed bun. Take salsa mixed with cheese and add 1 to 2 tablespoon to top of burger. EAT and enjoy. Keep wine on hand to serve with burger.