Vegetable Medley Cheddar Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Grilled Vegetable Marinade
1/2 cup Colavita extra virgin olive oil
1/8 cup soy sauce
1 tsp freshly ground pepper
1/2 T Roasted Garlic Seasoning
1 medium yellow pepper
1 medium green pepper
1 medium orange pepper
1 medium yellow onion
3 oz Ready-Pac Fresh Baby Spinach
2 lbs ground chuck, 90% lean
2 T Roasted Garlic Seasoning
1 package Onion Soup
8 oz Sharp Cheddar Cheese
6 Kaiser Rolls(or other sturdy bun)
Grey Poupon Country Dijon mustard
Ketchup, to taste



Grilled Vegetable Marinade In a large bowl, mix olive oil, soy sauce, ground pepper, and roasted garlic seasoning. Core and slice peppers lengthwise, approx 1/2" strips. Slice onion (less outer covering and ends) into 1/2" strips. Add peppers and onions to marinade. Cover and refrigerate one hour, remixing 2-3. Patties Finely chop 3 oz of fresh spinach. In a large bowl, mix together, but do not compact (hands work best): spinach, ground chuck, roasted garlic seasoning, onion soup and cheddar cheese. Separate into six equal patties. Pre-heat grill to medium-high heat. Place vegetable grill sheet on top rack of grill to pre-heat. Remove mardinade from refrigerator and pour on the grill sheet, spreading vegetables out evenly, touching, but not overlapping. Grill vegetables 7-8 minutes each side on the upper rack of the grill. Lightly oil lower rack with olive oil. Place patties on lower rack of grill. Grill 7-8 minutes each side (don't be surprised if the cheese begins to melt and drop in grill. Make any necessary adjustments to grill for the spillage.) Please refrain from pressing the burgers with the spatula. Toward the end of the grilling time, lightly toast the inside of the buns on the grill. Remove buns, patties, and vegetables from grill. Place patty on bun, topping with mustard, ketchup and grilled vegetables to cover top of burger.