Jacks Are Wild Burger

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.


3 lbs ground beef
½ Tbs dried dill
½ Tbs kosher salt
3 tsp ground black pepper
¼ c diced dill pickles
¼ c canola oil
2 large portabella mushrooms, gills removed, julienne into 12 slices
½ c mayonnaise
¼ c small-diced tomatoes
2 Tbs Dijon mustard
3 Tbs butter
6 poppy seed buns
6 thin slices of Smoked Jack cheese
6 thin slices of Garlic Jack cheese
6 thin slices of Habanera Jack cheese
6 medium pieces of romaine lettuce



Preheat grill to hot. Fold first five ingredients together. Make 12 thin patties @ ¼ lb each. Place oil into a shallow bowl. Wad up a clean paper towel and submerge into oil. With your tongs, pick up towel and scrub the grates of your grill. Place burgers and mushrooms on the grill and then reduce heat to low once they hit the grill. Flip burgers and mushrooms in about two minutes and cook for an additional three to four minutes. While burgers cook, fold the next three ingredients together. Remove patties from grill and place on plate and cover. Spread butter equally on both sides of all the buns. Place buns on grill and toast for about one minute. Remove buns. On the bottom bun place the garlic jack slice and then a patty. Then, one slice of smoked Jack, followed by another patty. On top of the patties, place the slice of habanera Jack, then two strips of mushroom and finally one lettuce leaf. Spread mayonnaise mixture on the top bun and repeat for the rest of the burgers.