Dijon Bistro Burger

Pairs well with:

Cabernet Sauvignon

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


1 Tblsp. good quality red wine
1/2 c. mayonnaise
1 Tblsp. finely chopped shallot
1# ground chuck
1# ground sirloin
2 Tblsp. coarse ground Dijon mustard
1 Tblsp. finely minced garlic
1 tsp. kosher salt
1 tsp. coarse gound black pepper
1/2 c. shredded Parmesan cheese
1/2 c. shredded Monterey Jack cheese
6 hamburger buns
6 romaine lettuce leaves to fit buns



Preheat gas grill to medium high setting. While grill is heating, whisk together in a small bowl the red wine, mayonnaise and shallot. Set aside.

In another bowl, gently but throughly mix together the ground meats, Dijon mustard, garlic, salt and pepper using a fork. Shape into 12 thin patties on plastic wrap. In small bowl, mix cheeses together. Top six of the patties evenly with cheese mixture, leaving about 1/2″ border. Top each cheese topped patty with a remaining plain patty and press edges together securely to seal.

Grill the stuffed burgers over medium high heat about 8 minutes per side until cooked through. Place grilled burger on a bun bottom, top with a romaine lettuce leaf and cover with the top half of the bun which has been spread with about 1 1/2 Tblsp. red wine mayonnaise. Repeat with remaining burgers.