Dixieland Asiago Swamp Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Swamp Sauce:
¼ cup butter
¼ cup all purpose flour
1 ½ cups half & half
¼ cup each of shredded Parmesan, Romano, and Asiago cheeses
½ cup chopped fresh spinach
1 teaspoon dried parsley flakes
½ teaspoon Worcestershire sauce
1 six-ounce package caesar salad croutons
1 medium Vidalia onion
1 ½ pounds lean ground beef
¼ cup each of shredded Parmesan, Romano, and Asiago cheeses
1 cup mayonnaise
2 slices hickory smoked bacon, fried and crumbled
½ teaspoon Dijon mustard
6 split Kaiser rolls



Directions: Prepare medium-hot fire in charcoal grill with cover, or preheat gas grill to medium-high. Prepare the Swamp Sauce by melting butter in a 1 quart saucepan over medium heat. Slowly add the flour and stir constantly for one minute or until thick and bubbly. Add half & half, cheeses, spinach, parsley, and Worcestershire sauce. Mix thoroughly and set aside. To make the patties, use a food processor or blender to chop the salad croutons into course crumbs, approximately one cup. Finely chop one half of the onion, reserve remaining onion half. In a large mixing bowl, combine and thoroughly mix crouton crumbs, onion, hamburger, cheeses, mayonnaise, crumbled bacon, and mustard. Shape meat mixture into six equal ¼ pound hamburger patties. Spear remaining onion half with a bar-b-que fork and rub generously over heated grill grates. Grill hamburgers over medium coals until internal temperature reaches at least 160 degrees F. Place split Kaiser rolls on the edges of the grill to warm/slightly toast. To assemble burger, place patty on bottom half of Kaiser roll. Spread a generous amount of Swamp Sauce on top half of roll. Place top roll on burger. Serve immediately.