This is the best ever burger
2 pounds freshly ground Angus beef, greater than 90% lean.
1 Vandalia onion, diced
1 large portabella mushroom, diced
1 small jalapeño pepper, finely diced
½ teaspoon freshly ground black pepper
6 cloves fresh garlic, 3 whole and 3 minced
1 teaspoon seasoned salt without MSG
1 teaspoon ground horseradish
1 tsp Grey Poupon mustard
½ cup Sutter Home Merlot wine
¼ pound Swiss cheese, cubed
2 tablespoons extra virgin olive oil
6 sourdough rolls
3 large beefeater tomatoes, sliced in half
PREPARATION The Meat: In a large mixing bowl, mix together by hand: beef, egg, ½ onion, ½ mushroom, ½ jalapeño, black pepper, minced garlic, salt and horseradish. Shape into 6 round patties. Grill at a medium-low heat until meat is done medium-rare (flip burgers once). While burgers are cooking, prepare The Sauce: Sauté in olive oil the other ½ onion, the other ½ mushroom, and the other ½ jalapeño. While this is sautéing, add to a blender the wine, cheese and the whole garlic cloves. Blend. Add the blended wine-garlic to the sauté mix and simmer uncovered until it slightly thickens. The Presentation: Lightly grill 12 halves of the 6 sourdough rolls. Atop each of the 6 bottom slices spread sauce (about 2 tablespoons). Add the beef burger. Spread on top additional sauce (about 2 tablespoons). Add ½ tomato (face down). Add the top part of lightly grilled (warm) roll on top. Serve immediately.