Kay’s Stuffed Burger Creation

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Sour Dough Bread Rolls
1 stick butter
1 lb. extra lean ground beef (85% lean)
Splash of Real Vanilla extract
1/2 tsp. fresh ground pepper
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. of chili powder
2 tsp. salt
2 Tb. brown sugar
1 cup of grated cheddar cheese
2 large onions
1 ripe avocado
1 container bean sprouts
honey dijonnaise mustard



Slice sourdough rolls in half In a frying pan, melt one pat of butter for each side of the sourdough rolls. Let the bread soak up the butter and brown until crispy. Set aside. In a large bowl, knead together the next 6 ingredients plus half of the salt and brown sugar. Set aside. Mince one onion. In a separate bowl, mix the grated cheddar cheese & the minced onion. Separate the meat mixture into fist size balls. Poke a hole in each one and fill with about 2 tablespoons of the cheese and onion mixture. Close up the hole and form into burger patties about 1 1/2 inches thick. On a grill brown each patty on both sides until there is just a little pink in the middle. (When the juices are light brown in color). Half the other onion and slice into thin pieces. In a saucepan, melt 2 pats of butter. Add the rest of the brown sugar and the sliced onion. Stir constantly until the onion becomes translucent and the brown sugar carmelizes. Set aside. Spread the mustard and ketchup on each side of the rolls. Top with sprouts and avocado, then add the burger. Eat and enjoy!