Gouda “Good” Burger

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.


2 1/2-pounds fresh ground chuck
8-ounces smoked gouda cheese-grated
1-granny smith apple-grated
2-teaspoons kosher salt
1/2-pound bacon-sliced into 1/2 inch pieces
1-large onion-cut in half then sliced
1-pound brown mushrooms-sliced
1/2-teaspoon kosher salt
1-cup mayonnaise
1-tablespoon Grey Poupon Dijon Mustard
Vegetable oil, for brushing on the grill rack
1-tub of butter spread
6-4 1/2 inch hamburger buns with seasame seeds, split



In a medium size bowl mix together ground chuck, cheese, apple and salt. Mix lightly and set aside. In a large skillet fry the bacon until crisp. Remove bacon from pan. Add onion to remaining oil in pan cook for 2 minutes add mushrooms and salt. Cook until the onions and mushrooms are soft and browned about 5 minutes. To make the spread: In a small bowl add mayonnaise, cooked bacon, and Grey Poupon Dijon Mustard, mix well. Preheat your gas grill to medium-high. To make the patties: Take the ground chuck mixture and form into 6 equal patties. Brush the grill rack with oil. Place the patties on the rack and cook for about 3 minutes or until the internal temperature is 160 degrees. Spread the butter spread on the cut side of the buns. Just before the burgers are done place the buns on the edge of the grill to toast this should take about 30 seconds to 1 minute. To assemble the burgers, spread a generous amount of mayonnaise mixture on both of the cut sides of the buns. Top the bottom bun with a grilled burger. Place equal portions on the onion and mushroom mixture on top of the grilled burgers. Add the top bun and serve. Serves 6