Colonel Mustard’s Peppercorn Cheeseburger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Pattie Ingredients
2 pounds 80%lean ground chuck
1/4 cup minced sweet onion
3 Tablespoons  Country Dijon Mustard
2 Tablespoons Sutterhome Cabernet Souvinjon
1 teaspoon Colavita Olive Oil
1/4 cup fully cooked crumbled bacon
2 teaspoons freshly ground rainbow peppercorns
2 teaspoons salt
1 teaspoon freshly ground thyme
1 clove minced garlic
Toppings 6-1/8" thick slices of sharp cheddar cheese to fit the buns 6 romaine lettuce leaves
6-1/4" thick large tomato slices
Grill vegatable oil, for brushing the grill rack
1/4 cup melted butter for brushing the buns
6  White Classic Bakery Buns, split



Directions Prepare a medium-hot fire in a charcoal gril with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground chuck, onion, mustard, wine, oil, bacon, peppercorns, salt, thyme, and garlic in a large bowl. Mix well using as little handling as possible to avoid compaction. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is at the specified temperature, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, untill done to preference. This is 5-7 minutes for medium. During the final minutes of grilling place a cheese slice on top of each patty and allow to melt. While the cheese is melting on the patties, use the melted butter to brush each cut side of the buns. In the last 1-2 minutes of cooking, place the rolls, cut side down, on the outer edges on the grill rack to toast lightly. To assemble the burgers: on each bun bottom place a patty, tomato slice, and lettuce leaf. Add the bun top and serve. Makes 6 burgers