Abby’s Stuffed Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 cup crumbled gorgonzola cheese
1/2 cup Fresh Basil (chopped)
5 Lg. garlic cloves, roasted (chopped)
3 pounds Ground Chuck (Beef)
1/2 tsb Salt
1/4 tsb White Pepper
1/2 tsp cayenne Pepper
Dash of Accent
6 Onion Buns split and toasted
2 cups Fresh Spinach leaves
6 Pepperoncini peppers (split)
1 Lg. Tomato (sliced)
Served with tangy mustard



1. For the burgers, In a small bowl combine cheese, bazil and garlic; press into 6 slighlty flattened mounds (set aside). In a large bowl combine the ground chuck, salt, pepper, cayeene, and a dash of accent; Shape the ground chuck into 12 1/4-inch-thick patties. Place a cheese mound in the center of each of the 6 patties. Top with the remaining 6 patties; press edges to seal. Reshape patties as necessary. 2. For a charcoal grill, placed patties on the rack directly over medium coals for 14-16 minutes or until meat reaches the desired temp. For this case (150-155 degrees F) Turning once halfway through grilling. 3. Serve burgers on a Onion Bun, topped with fresh spinach, pepperoncini peppers, tomato slice, and tangy mustard.