Preheat charcoal or gas grill. Toss onion and mushroom with a pinch of Paniolo and olive oil and place in a foil pouch. Mix the ground beef with Paniolo and form into 3 burgers. The burgers should be slightly larger than the buns and the centers of the burgers should be thinner than the perimeter.

Place the foil pouch on the grill for a few minutes. Place the burgers on the grill and cook to your preference and add cheese to melt. Remove the foil pouch when it puffs up. Toast the buns, on the bottom bun spread ½ TB mayo or horseradish sauce and ½ TB on the bun top, add the burger with cheese, 1 TB barbeque sauce followed by a third of the mushrooms and onions, tomato and lettuce slice and the top bun. Repeat for the other two burgers.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. The safe temperature for ground beef is 155 f. in the center.

Paniolo Recipes

Use Paniolo on anything for a Tex-Mex flavor and kick!

Paniolo Lemon Chicken

Pop’s Paniolo Burger

Paniolo Scrambled Eggs

Paniolo Popcorn

Paniolo Pork Tenderloin

Paniolo Grilled Chicken

Paniolo Chicken