Gramps Cheezy Stuffed Uptown Burgers
2.5 pounds ground sirloin 90/10
1/2 pound ground pork
1/2 cup Vidalia or sweet onions, chopped
1/2 cup Sutter Home Merlot
3 tablespoons Montreal Steak Seansoning
1/4 cup worchestershire sauce
8 ounces grated sharp cheddar cheese
2 ounces bleu cheese crumbles
2 roma tomatoes, chopped
1 avocado sliced thin
6 Whole Wheat Hamburger Buns
4 Tablespoons Olive Oil
3 Slices of Vidalia or sweet onions
In a large bowl gently mix 2.5 pounds ground sirloin, 1/2 pound ground pork, 1/2 cup vidalia or sweet onions chopped, 1/2 cup Sutter home Merlot, 3 Tablespoons Montreal Steak Seasoning, and 1/4 cup Worcestershire sauce. Let ingredients sit in refrigerator for one hour.
Heat a large sautÃ© pan over low heat. Cook 3 slices of onions in 4 tablespoons of olive oil over low heat for 35 minutes. Separate onion rings. Season with salt and pepper, and Â½ cup Sutter Home Merlot, increase heat to medium and simmer for 3 minutes.
Chop 2 roma tomatoes, reserve.
Cut avocado in half, remove pit. Slice each half into 6 equal slices. Use a spoon to gently remove slices, reserve.
Divide meat into 12 equal parts. Form into a loose ball, and create 4 inch patties. Reserve 6 patties. For other six patties, pinch edges of patties and push down in middle with your thumb to form hollowed (pie shell style) center. Fill each hollowed patty with 2 teaspoons of shredded cheddar and 1 teaspoon of blue cheese crumbles. Cover filled patties with reserved patties and gently seal edges together so burgers are seamless.
Grill burgers at 325 degrees for 6 1/2 minutes on each side. Do not press down on burgers while cooking.
Split, butter and toast 6 hamburger buns on grill for 2 minutes, do not allow to burn.
Put mayonnaise on both parts of hamburger bun. Place burger on bun. Top with caramelized onions, chopped roma tomatoes, two slices of avocado, crossed.
Recipe makes 6 â€“ 1/2 pound burgers.