Four Cheese Smokey Chipotle Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 lbs. ground sirlion
1/2 teaspoon dried chipotle granules
1 tablespoon garlic powder
1 tablespoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon salt
25 shakes Tabasco Brand Chipotle Pepper Sauce
Parmesan Cilantro Spread:
1/2 cup mayonaise
3/4 cup Philadelphia whipped cream cheese spread
8 shakes Tabasco Brand Chipotle Pepper Sauce
3/4 cup grated parmesan cheese
2 tablespoons fresh chopped cilantro
1 tablespoon fresh chopped basil
pinch of salt & pepper
Additional Ingredients:
3 tablespoons vegetable oild to rub on grill rack
6 good quality whole wheat buns
2 oz. baby arugula
6 slices smoked gouda
6 slices Sargento Deli Style Chipotle Cheddar
6 paper thin red onion slices as wide as your pattie
6 slices 1/4 inch thick tomatoes as wide as your pattie



1. Preheat a gas grill to medium-high
2. Patties:
Combine sirloin, chipotle granules, garlic, cumin, paprika, salt, and Chipotle pepper sauce into large bowl. Shape gently into six equal size patties.
3. Spread:
Combine mayo, whipped cream cheese, Chipotle pepper sauce, parmesan, cilantro, basil, s&p in medium bowl. Stir until combined.
4. When grill is ready, brush rack with oil. Place the patties on the rack, cover, and cook, turning once until done, about 6 to 7 minutes on each side for medium. Place the buns inside down on the outer edges of the rack or upper rack for 2 minutes until lightly toasted.

Build The Burger:
Slather equal portions of Parmesan Cilantro spread on each bun bottom and bun top. Layer in this order the following ingredients on each bun bottom:
1/3 oz. arugula, 1 slice smoked gouda, pattie, 1 slice chipotle cheddar, 1 slice red onion, 1 slice tomato, carefully add the bun tops and serve.