Sweet Vidalia Onion Blast-Off…

Pairs well with:


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


1 pound to ground beef
Black Pepper
Adobo Seasoning Salt
Sweet Vidalia Onion Salad Dressing
Olive Oil or Canola Oil
Garden Variety of Lettuce,
Green pepper,
sweet pepper
Mushroom Monterey Jack Cheese
Miami Onion Rolls from your grocer's bakery (fresh)



Wash Hands. Towel Dry. Take a handful of ground beef. Season with black pepper. Roll to marinade. Season sparingly with adobo. Roll to marinade. Cover with Sweet Vidalia Onion Dressing. Refrigerate for 30 minutes to enhance flavor. Heat skillet grill with olive oil or canola. Sprinkle pan with tap water after several minutes to test. Roll handful of beef into a ball per burger. Place in skillet spaced accordingly – no more than two per pan. Under a moderate flame, flip burgers consistently until thoroughly cooked (test with fork). Remove from Skillet. Place on paper towel to absorb excess oil. Wash hands. Handle Lettuce, tomato – spinkle with salt and pepper. Slice sweet peppers Set aside. Clean pan. Add onions, mushroom and green pepper to heated pan, lightly oiled. Place Miami rolls in broiler to toast very lightly. Spread Dijonaise on toasted roll. Top with lettuce, tomatos and sweet pepers. Take sauteed onions, mushrooms, and grill peppers from pan to paper towel to absorb excess oil. Top onto burger. Place beef on other rolls. Enjoy with Onion rings from your grocer's freezer, Sutter Home and Enjoy!