The following guest post was submitted by a said Melissa, “freelance writer and food blogger at recipe-barn.com” and published here on Aug. 21st, without enough verification on my part neither from a quality nor an originality perspectives. This was highlighted to me in the tweets below by readers of the site:
You just changed milk to zinfandel on your page and then don't even say what to do with the zinfandel. Gotta love #Plagiarism
— Duane Pemberton (@WineFoot) August 22, 2018
Hahahaha this is without a doubt the biggest shit #wine post ever to show up in my feed. Proof #mommyblogger can say literally ANYTHING they want. I'm ashamed for Julien. You're welcome for the clicks but you gotta vett them better. https://t.co/LOGllMXsOh via @JMiquelWine
— Stephen McConnell (@wine1percent) August 26, 2018
I am very grateful to Duane and Steve for their caring and positive feedback.
Social Vignerons intends to provide quality, original and useful content to its readers, including when publishing guest posts. Some of the content published on this page seems to have been copied from heb.com and it has been a shameful mistake to have published it here without verifying further.
#noexcuses , my bad.
We do receive large amounts of guest post inquiries, some genuine, many misleading from websites looking at using Social Vignerons SEO juice! On the back of summer holidays, I foolishly published the following without vetting 🙁
Lesson learned, and documented… Apologies for any inconvenience.
Recipe and Tips for a Classic American Wine & Food Pairing
At your next summer barbecue, try adding wine to ground beef for juicy, flavorful classic western burgers.
Sweet, ripe zinfandel wine pairs well with all the spicy and tangy condiments you can add to these burgers, such as grilled onions and crispy bacon.
An all-American wine, zinfandel is produced only in the U.S. The grapes grow mostly in warm places, allowing them to get very ripe and produce high alcohol levels as well as zinfandel’s signature fruity flavors. It is a mouth-filling wine with hints of intense dark berries, dried cherries, plums, chocolate, and black pepper.
If you aren’t a fan of deeply fruity wines, look for zinfandel from cooler places, as it will be slightly leaner and have a more herbal flavor.
Zinfandel complements classic western burgers perfectly, as both an ingredient and a beverage. Measure some into your patties and save the rest to drink with the finished burgers!
Suggested Zinfandel Wine
For a leaner burger, choose grass-fed beef, bison, or ground turkey, all of which work equally well in this recipe. You can also use whole-wheat hamburger buns for extra fiber and fewer empty calories.
Serve with an array of your favorite toppings, such as lettuce, tomatoes, pickles, avocados, ketchup, mayonnaise, and mustard. Coleslaw works excellently as either a topping or a side.
Classic Western Burgers With Zinfandel Recipe
Yield: 10 burgers
Prep Time: 25 minutes
- 10 slices thick bacon (3/4 lb.)
- 2 eggs
- 2/3 cup zinfandel
- 1 onion, minced
- 2 cloves garlic, minced
- 1 ¼ tsp. salt
- ½ tsp. pepper
- 3 lbs. ground beef
- 1 cup soft breadcrumbs
- 10 thin slices red onion
- 10 slices sharp cheddar cheese
- 10 hamburger buns
- Preheat your charcoal or gas grill.
- In a large fry pan, cook bacon over medium-high heat until crisp and browned on both sides, about 8 to 10 minutes. Transfer to a plate lined with paper towels to cool, then break each piece in half.
- While the bacon cools, beat eggs, milk, onion, garlic, salt, and pepper in a large bowl. Add the beef and breadcrumbs and stir gently to combine. Form 10 burgers about 4 ½ inches wide and set aside.
- Brush both sides of the onion slices with bacon fat.
- Lay the burgers and onion on the grill and cook, turning once, for 6 to 8 minutes or until brown on both sides and the meat reaches 160 degrees F in the center.
- About 2 minutes before the burgers finish cooking, top each with a slice of cheddar.
- Place the burgers on the buns and top each with a slice of grilled onion and 2 pieces of bacon. Serve with lettuce, avocados, tomatoes, pickles, mayonnaise, mustard, and ketchup.
This Guest Post was written by Melissa Gallo exclusively for Social Vignerons.
About Our Guest:
Melissa is a freelance writer and food blogger at recipe-barn.com.
She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.