The Quiet Burger

Pairs well with:


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


1 pound ground sirloin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground mustard
1/2 tablespoon salt
1/2 tablespoon pepper
1 1/2 cup cubed colby jack cheese
1 cup crumbled goat cheese
1 large red onion/sliced
1 8oz jar of roasted red peppers in oil
1 clove of garlic/chopped
1/4 cup of softened butter
1 cup garlic and herb cream cheese
4 ciabatta rolls



combine the first seven ingredients, and then gently fold in the cubed colby jack cheese. Form the mixture into 4 1/4 pound burgers and allow the burgers to rest. In a skillet saute the onions until they are carmelized. Drain the oil from the roasted red peppers and slice into thin strips. Combine the chopped garlic and the softened butter. Place the burgers on the grill until they are medium to medium rare. Place the crumbled goat cheese on top of the burgers until slightly melted. Meanwhile, slice the ciabatta rolls and spread the garlic/butter butter mixture on the bread. Place the rolls on the grill for approximately 2 minutes until golden brown. To assemble the burger, spread the cream cheese mixture on both sides of the roll, place the burger on top and top the burger with the carmelized onions and roasted red peppers.