Big D’s All In One Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/4 cup Jack Daniel's Whiskey
1 large yellow onion
1 cup sliced mushrooms
3 table spoon olive oil
1 table spoon dark brown sugar
3 table spoon butter
1 red bell pepper
1 head of garlic
1 pound ground beef
1 pound ground chuck
2 table spoons Dales seasoning
2 table spoons Tones lime pepper
2 table spoons Tones salmon seafood seasoning
1 cup cheddar cheese
1 avocado
1/2 cup sun-dried tomatoes packed in olive oil
vegetable oil for brushing grill rack
6 wheat Kisser rolls split
Hienz 57



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To roast the red bell pepper, brush it with some of the vegetable oil used for the grill rack, and place it on the grill rack till the skin blackens and it is soft. When the pepper is cooked remove from the grill and peel the blacken skin off the pepper. Cut into strips and set aside. To roast the garlic, place the garlic in aluminum foil, with 2 table spoons olive oil and wrap garlic and place on the grill rack for 15 minutes. When the garlic has cooked,peel and set gloves aside. To make the carmelized onions, combine the onion, 1/4 cup Jack Daniel's whiskey,1 cup sliced mushrooms, 1 table spoon of olive oil, dark brown sugar, and 1 table spoon butter in a fire-proof skillet, and place on the grill rack. Cook the onions mixture for 15 to 20 minutes, stirring occasionally,until the onoins are caramelized and most of the liguid is evaporated. Remove the pan from the grill and set aside. To make the patties, combine the chuck, ground beef, Dale's seasoning, lime pepper, salmon sefood seasoning, sun-dried tomatoes, avocado cubes, roasted garlic, and cheddar cheese in a large bowl. Handling as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill, cover and cook 5 to 7 minutes per side for medium.While the meat is cooking melt 2 table spoons butter and spread on the tops and the bottoms of the rolls. In the last few minutes of cooking the patties, place the rolls on the grill rack and toast lightly. To assemble the bugers, place the patty on the bottoms of roll, then add the caramelized onions, mushrooms, and roasted red bell pepper. Cover with a generous amount of Hienz 57, add the tops of rolls and serve. Makes 6 burgers.