Cajun Fon-doozie Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


(Paprika Spread)
3 T Sour cream
3 T Mayonnaise
1 t Paprika
8 ounces sharp cheddar, shredded
3 ounces swiss cheese, shredded
4 large cloves garlic, crushed
2 T Worcestershire sauce
2 T beer
2 pounds ground chuck
2 T Emeril’s Bayou Blast Seasoning
2 T balsamic vinegar
2 t salt
Vegetable oil for brushing grill
2 avocados, coarsely mashed
2 t beer (for combining with mashed avocado)
Sour dough loaf cut into 12 3/4” thick slices
6 large slices tomato



Preheat gas grill to medium. In a small bowl, combine sour cream, mayonnaise, and paprika and set aside. For fondue, in a fire-proof pot, combine shredded sharp cheddar cheese, shredded swiss cheese, crushed garlic, Worchestershire sauce, and beer. Set aside. To prepare patties, combine ground chuck, Bayou Blast Seasoning, balsamic vinegar, and salt. Mix well. Form into six patties. When the grill is heated, brush grill rack with vegetable oil. Place patties on rack. Place pot of fondue ingredients on rack. Cook burgers and fondue 6 minutes, occasionally stirring fondue. Turn burgers, stir fondue and cook for 6 more minutes. While burgers and fondue are cooking, combine coarsely mashed avocado and beer. Set aside. Remove burgers and fondue from grill. Place sliced sour dough bread on the edges of the grill. Remove when warm. Transfer fondue into a food processor and blend for 30 seconds. Immediately assemble burgers. For each burger: on the bottom slice of bread, spread 1/6th of avocado/beer mixture, top with one burger patty, smother with 1/6th of the fondue, one slice of tomato. On top piece of bread, spread paprika spread and add to assembled burger and serve. Makes 6 burgers.