Chuck Hovey was famous for these cheesy burgers, and of course his Barbera. Enjoy a bottle with these rich, flavorful burgers.
Ingredients
- 1/2 lb pork sausage
- 1/2 lb ground beef (80/20)
- 1 tbsp oregano
- 1 tbsp sage
- 1 tbsp parsely
- 1 tsp chili powder of your choice (optional)
- 1/2 cup Cheese (blue, pepper jack, cheddar)
Directions
- Mix sausage and ground beef with herbs and chili powder (optional).
- Roll into loose rounds, then flatten with palm of your hand to about 1-inch thick. Use your thumb to make a small indent in the middle – this will help keep the patty from bulging in the middle as it cooks.
- Salt & Pepper each side of the burger. Let sit at room temperature while the grill heats up.
- Heat grill to high (~400 degrees)
- Grill burgers for ~3 minutes per side on direct heat. Then move to indirect heat for an additional 2 minutes (longer depending on how well-done you like your burgers.)
- Remove burgers, add cheese, and tent with foil and let rest 5 minutes.
Serving suggestions: serve on grilled sourdough bread with grilled onions and even more cheese.
This meal is sure to impress, and still leaves you time to enjoy the evening since it goes together in just a few minutes. This recipe features classic flavors that depend on quality fresh ingredients. The simple preparation lets the ingredients sing.
Ingredients
- 3/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 2 tbsps honey
- 2 tbsps extra-virgin olive oil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 4 (6-oz.) filet mignon (or sirloin steaks)
- 2 beefsteak tomatoes, sliced
- kosher salt
- 4 slices fresh mozzarella cheese
- Fresh basil leaves, for serving
Directions
- In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
- Pour over steak and let marinate at least 20 minutes (longer is better if you have the time).
- Season sliced tomatoes with salt and pepper.
- Heat grill to high. Grill steak 4 to 5 minutes per side for medium-rare, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
- Top with basil before serving. Serve on a bed of simple pasta drizzled with olive oil (or butter).
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Inspired by Delish.com
The juicy marbled ribeye pairs well with the tannins in Petite Sirah. The unique spice blend adds warm notes to the steak and round out the wine.
Ingredients
- 1 Ribeye steak (about 1 lb)
- 1 tsp allspice
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp Extra Virgin Olive Oil
Directions
- Combine all spices in a small bowl. NOTE: If using the Hovey spice packet, the allspice, cinnamon and cayenne are included in the packet.
- Rub the spice mixture over both sides of each rib eye steak and let the meat sit at room temperature for at least 20 minutes. In the meantime heat up the grill to 450°F to 500°F. TIP: The hotter the grill, the better the sear.
- Take the seasoned steaks to the hot grill, carefully oil the grill and place the steaks on high heat. Do not move the steaks while cooking. Cook for 4-5 minutes on each side for medium-rare (135F) depending on your grill.
- Top with a dollop of compound herb butter before removing from grill (optional – see note)
- Remove steaks, cover with foil and let rest for 10 minutes before slicing.
NOTE: To make compound butter, soften butter and combine with a mix of your favorite finely chopped herbs. I like parsely, chives, tarragon, but use your imagination. Put the butter back in the refrigerator until ready to use.
