Ranger School Graduation with Stacked Wine
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This weekend the love of my life graduated Ranger School. For those who don’t know, my fiancé is in the U.S. Army where he is a sergeant in the Infantry. Makes sense since he’s 6′ 4” and about 220 lb, well more like 190 after Ranger School. Needless to say he was born to run, lift, shoot and be a crazy bad ass. Ranger School is a 3 month program in Ft. Benning Georgia, the Blue Ridge Mountains and the swamps of Florida. It has been called the “toughest combat course in the world” and is the most physically and mentally demanding leadership school the Army has to offer. I am extremely proud of Scott for passing through without recycling one phase, along with this being his first attempt at the school. This is a pivotal moment in his career and I know this is a small stepping stone to greater and more prestigious things. Congratulations Scott and to all the Rangers who graduated this weekend. Rangers Lead The Way!
While we were in Georgia for his graduation ceremony, we stopped in Athens to visit friends and family for Scott’s graduation party. We planned a cookout and fireworks to get everyone together. It was so much fun meeting friends of Scott’s past and seeing his family again. There were burgers, hot dogs, potato salad, watermelon, beans, chips and dip. Most importantly, I was sipping on my Woodbridge by Robert Mondavi Chardonnay stacked wine glasses. This is the most versatile, easy and delicious idea for a party. The wine comes in a 4-pack of single-serving plastic cups of wine. One of my favorite parts is the resealable lid so spilling is never an issue. Also, the plastic packaging makes the wine PERFECT for a day out by the pool since there in no glass! I am going to break down the delicious burger recipe that we used on the grill. The wine paired perfectly with the burgers and the spirit of celebration! Entertaining is so fun and whether it’s a pool party, tailgate or celebration party, EntertainAndPair Social Hub has the best additional entertaining ideas!
Jalapeño, Onion, Bacon and Cheddar Burgers
What you need for the Burger:
- 8 lb of ground beef
- 2 lb of uncooked, chopped bacon
- 2 lb of shredded cheddar
- 3 small onion, finely chopped
- 1 cup chopped fresh parsley
- 1/2 cup of Worcestershire sauce
- 3 eggs
- 1/2 cup of chopped and seeded jalapeños
- 5 teaspoons of salt
- 3 teaspoon ground black pepper
Start by washing your hands thoroughly. The next step is to mix all of the ingredients together in a large bowl. Crack the two eggs into the meat mixture and mix until combined, this will hold the burger together as it is on the grill. After mixing ingredients together, lather in Worcestershire sauce and let the meat marinate in the refrigerator for 8 hours. After chilling, take a handful of the mixture and roll the burger into a ball. Place the ball on a baking sheet and flatten into a patty with the palm of your hand. The patties should be about 1/2 inch think, but this can vary based on your personal preference. Remember there is raw bacon in the meat so the thinner the patty, the easier the insides cook evenly. Continue making patties until out of meat.
The next step is to start the grill and spray the rack with nonstick spray. Toast the burger buns on the top rack until golden, about 2 minutes per side. Grill burgers 5 minutes, adding additional Worcestershire sauce if needed. Turn burgers and grill until cooked to desired doneness, about 5 minutes longer for medium.
Boom! There you have some delicious Jalapeño, Onion, Bacon and Cheddar Burgers. Top burgers with desired toppings such as tomatoes, ketchup, BBQ and lettuce. Serve with a glass of Woodbridge by Robert Mondavi Chardonnay stacked wine!
Tell me in the comments bellow – how much Woodbridge by Robert Mondavi Chardonnay & Cabernet Sauvignon would you need after Ranger School?!