“VEW” Burger

“VEW” Burger

1 lb. Ground Fresh Sirloin
1 t Salt
1 t Espelette Pepper
1 t 4 Spice

1 t Sambel Oelek
1 t Maple
1 t Roasted Garlic
1 t Worcestershire
1 t Dijon
1 t Triple Crunch Mustard (grainy would work)

I love a good burger, which is why I like putting a burger on our lunch menu.

Combine all ingredients in a large bowl and mix thoroughly. Grill as desired – if it’s grass-fed beef, feel free to do it a little less well done.

I like to top mine off with: smoked cheese, roasted pork belly, pickled cabbage, aioli, and a thick slice of garden-fresh tomato!

Wine Pairing:
Vineland Estates Winery
COF 2012 Cabernet Franc