Inside Out Mustard Seared Double Cheese Burger

Pairs well with:


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


2 pounds ground chuck
¼ cup Sutter Home Zinfandel
1/3 cup prepared barbecue sauce
1 fresh jalapeno, with seeds and ribs removed, minced fine
9 ounces extra sharp aged cheddar cheese, sliced thin and divided 3 teaspoons kosher salt, divided
3/4 teaspoon black pepper
Grilled Onions:
1 large sweet onion
2 tablespoons Colavita olive oil
2 tablespoons balsamic vinegar
½ cup prepared chunky blue cheese dressing (jar type from the produce section)
2 teaspoons hot sauce
vegetable oil for greasing the grill rack
½ cup yellow mustard
6 Boston lettuce leaves
2 medium sized ripe California avocados, peeled, pitted and sliced into 18 even slices
12 slices dark rye bread, about ¾ inches thick



Prepare a charcoal grill with a top for medium hot cooking. To make the patties, place the ground chuck in a large bowl with the Sutter Home Zinfandel, the barbecue sauce and the minced jalapeno, mix gently to distribute all of the ingredients. Divide the meat into 6 equal pieces; divide each piece in half to make 12 pieces. Form each into an oval patty approximately 1/3 inch thick. Using 3 ounces of the cheddar cheese, place 1/2 ounce on each of 6 patties, place another patty on top of the cheese and press together. Sprinkle both sides of the stuffed patties evenly with 2 teaspoons of the salt, and the black pepper, press the seasonings in slightly. Peel and slice the sweet onion into ¼ inch slices, brush both sides of the onion slices with the Colavita olive oil, and the balsamic vinegar, sprinkle with the remaining teaspoon of salt. In a small bowl mix the blue cheese dressing with the hot sauce and stir to combine well. Chill while cooking the onions and patties. Brush the grill rack with the vegetable oil, place the onion slices on the grill and cook for approximately 4 to 5 minutes per side until onions are soft and slightly browned, remove from grill and set aside. Spread one side of each patty with half of the prepared yellow mustard, grease the grill rack again and place the patties mustard side down over the hottest part of the grill. Spread the other side of the patties evenly with the remaining mustard, cook on the first side for 3 minutes and turn over. Distribute the remaining 6 ounces of cheese evenly over the patties, cook for another 3 to 4 minutes until done, covering during the last 30 seconds to melt the cheese, remove the patties from the grill. Toast the dark rye slices lightly on the grill, about 20 seconds per side. To assemble the burgers, spread one side of each of the toasted dark rye slices with the blue cheese dressing. For each burger place one slice of bread, blue cheese side up on the serving plate, top with one leaf of Boston lettuce, top with a cooked patty. Evenly distribute the grilled sweet onions over the top of each patty, top each with 3 slices of the California avocado, and place the last slice of bread dressing side down on the top. Serve!