Inside-Out Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 lb. ground chuck
3 tsp kosher salt
1 1/2 tsp black pepper
2 tsp dill weed
1 small white onion, finely chopped
6 pureed garlic cloves
1 2 ½ oz. package crumbled bacon pieces
3 tbsp soy sauce
2 tbsp yellow mustard
3 tsp poppy seeds
8 oz. shredded Colby & Monterey Jack finely shredded cheese
1 package romaine lettuce leaves
6 cheese onion rolls
Grill prep:
1 spray can cooking oil



Directions: Prepare your grill for a medium fire. While your charcoals are getting up to cooking temperature, prepare your hamburger patties. To make the patties, combine the beef, salt, black pepper, dill weed, onion, garlic, bacon, soy sauce, mustard and poppy seeds in a large bowl. Gently fold until mixed. Divide the mixture into 6 equal portions and form into patties that are slightly wider than the buns. Slice buns, set aside. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference (about 5 minutes for medium). When burgers are nearly finished, top each with cheese. Once the cheese has melted, top with cheese again. When cheese has melted a second time, remove from grill and allow burgers to rest for 3 minutes. Place romaine leaves on bun bottoms. Place burgers on top of lettuce. Add the roll tops and serve. Makes 6 burgers