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×$3.91 per serving
1 likes
Ready in 30 minutes
Spoonacular Score: 82%
Low Carb Brunch Burger might be a good recipe to expand your main course collection. This recipe serves 2. Watching your figure? This gluten free and ketogenic recipe has 1025 calories, 54g of protein, and 83g of fat per serving. For $3.91 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of sharp cheddar, onion powder, tabasco sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a rather expensive recipe for fans of American food. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an amazing spoonacular score of 81%. If you like this recipe, you might also like recipes such as Low Carb Brunch Burger, Low Carb Brunch Burger, and Low Carb Burger.
Merlot, Malbec, and Zinfandel are great choices for Burger. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. The St. Francis Reserve Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
St. Francis' Merlot Reserve is produced and grown exclusively from a 20 acre parcel situated in the heart of the estate vineyard in Sonoma Valley. The soil formation is distinctive, well-drained with rock, gravel and loam topsoils which yield small quantities of grapes per vine and an excellent concentration of fruit. The vineyard's cool microclimate is moderated by breezes from the Pacific Ocean and the San Francisco Bay and characterized by the morning and evening fogs. These cool night temperatures are critical to the development of complex fruit of superior quality. Vines are drip irrigated and canopies thinned by removing leaves from the vines to increase exposure to the sun, concentrating color and flavor. Harvest customarily occurs between mid-September and the end of October. The fruit is harvested by hand and crushed into temperature controlled stainless steel tanks. Fermentation takes place in 8 to 15 days. The different lots are racked into new and one year old French and American oak barrels, and remain separate during the 24-30 month aging period. The blend is then assembled. Bottling takes place without fining or filtration and the wine is held nine to ten months prior to release.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit