Spicey Stuffed Zucchini Sirloins

Pairs well with:


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


1 1/2 lbs. ground sirloin
1/2 cup of sun dried tomato pesto
2 cloves of garlic, minced
2 T. cajun seasoning salt-n-pepper
1 c. crumbled blue cheese
8 slices of zucchini, sliced 1/4 in lenghtwise
2T. olive oil
16 basil leaves
8 onion rolls
1c. mayonaise
1 T. freshly minced onions
2 T. worcestershire sauce
1/4c diced sour pickles
salt/pepper to taste



preheat grill to med. temperature. In a mixing bowl, mix the ground sirloin, pesto, garlic, cajun seasoning, and salt and pepper until well combined. divide into eight equal parts. flatten out four patties about 1/2 in. thick, making a little well in the center leaving an edge. fill each well with 1/4c. blue cheese. top each burger with remaing four pieces of beef mixture sealing the edges well so the cheese doesn't seep out when grilling. when grill is heated add the burgers and cook for about five minutes on each side or until desired temperature. meanwhile drizzle the zucchini with the olive oil and evenly coat, using your hands works best. Place the zucchini on the grill,after you've flipped the burgers. flip the zucchini after about 3 min. Cook for 2 more min. and set aside until burgers are done. Remove the burgers when finished and wrap 2 pieces of zucchini around each one, making an X over the burger and tucking the ends underneath when placing on the bottom bun. Mix all the topping ingredients and spread on the top piece of the bun. Put it together and enjoy!!!