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Tips: Don’t over handle the meat and select a good cut with fat from a reliable butcher.

Prepare grill and coals. Carefully shape the meat into 12 – 16 patties, making them slightly larger than the width of your rolls.

Brush both sides of each patty with olive oil. Season them with salt and pepper.

Cook over a flame of medium height for 2-3 minutes each side for medium-rare or until done to your preference.

Brush inside of buns with olive oil, add toppings inside the buns and heat lightly over the grill. Put a burger into each roll and serve immediately.

Topping Suggestions:

Harder/dryer cheese: Sharp Cheddar, Aged Gouda, Dry Jack

Grilled sweet onion slices

Thinly sliced caramelized shallots

Sautéed mushrooms

Fresh Arugula leaves

Try With:
Zinfandelic Mendocino Zinfandel