Pairs well with:


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


2 Tbsp Crumbled Blue Cheese
3 Tbsp Sour Cream
2 Tbsp Finely Chopped Purple Cabbage
1/8 tsp Fresh Ground Pepper
1 Tbsp Olive Oil
1/4 Orange Sweet Pepper Finely Chopped
1/4 Yelllow Sweet Pepper Finely Chopped
1 Small Green Onion Finely Chopped
1 Pound Freshly Ground 75% Lean Hamburger
1 tsp Salt
3 Bakery Onion Rolls
1 Large Vine Ripened Tomato cut in 1/4" slices



Sauce: In small bowl, blend Crumbled Blue Cheese, Sour Cream, Purple Cabbage and Pepper with fork. Set aside in refridgerator while preparing burger. Burger: Heat Olive Oil in pan on stovetop. Add Orange and Yellow Peppers and Green Onion and saute over medium heat until soft. In glass bowl, mix sauted vegetables, Hamburger and Salt with clean hands and form into three large burgers. Grill on well oiled grill until well done. Assembly: Slice open Onion Rolls and place 1/3rd of Sauce on bottom of each roll. Place cooked Burgers on each dollop of Sauce. Top with Sliced Tomato and then place top of each roll over Tomato. Enjoy!