Macho FooFoo 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.


Avocado Hazelnut Spread
3 Small to Medium Avocados
1 Cup, very finely chopped Hazelnuts
9 ounces Natural Style Original Beef Jerky
1 ½ Cups Sutter Home Pinot Noir wine
6 Beef flavored Bouillon Cubes
6 Large Brown Eggs
1 Cup Mayonnaise
3 Teaspoons Coffee, Hazelnut Belgian Cafe
2 Pounds Ground Chuck
Vegetable Oil, for brushing on the grill rack
6 slices Sharp Cheddar
6 Whole Wheat Kaiser Rolls, split
6 Tablespoons Mayonnaise
6 Tablespoons GREY POUPON® Mild and Creamy Dijon Mustard
6 Slices Beefsteak Tomato
3 cups shredded Iceberg lettuce



Preheat a gas grill to medium. To Make Avocado Hazelnut Spread Cut avocados in half, remove seed and peel. Place avocados into a medium bowl. Mash avocado with fork, leaving very few small chunks. Add hazelnuts and stir to combine. To Make the Patties In a food processor finely grate the jerky. Place jerky in a large bowl, add wine, mix, set aside, and allow to marinate for at least 15 minutes in refrigerator. In a medium bowl crush the bouillon cubes with a fork to a fine powder. Add 5 eggs and beat together until smooth. Place a 10 inch nonstick fire-proof skillet on grill to heat. Add the egg mixture and scramble (stir until eggs are light, fluffy, and firm). Remove from heat, mash the eggs with a fork until they are nothing more than pea-sized pieces. Put egg mixture in a small bowl and place in refrigerator to cool for 5 minutes. In a small bowl combine mayonnaise and coffee. Set aside. To jerky mixture add egg mixture and final raw egg. Mix together well. Add the chuck. Handling the meat as little as possible to avoid compacting it, mix very well. Divide the mixture into 6 equal portions and form the portions into patties that are thicker than normal as they will flatten out during grilling. Completely cover both sides of each patty with the mayonnaise and coffee mixture. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and cook for 5 minutes. Turn over. Place a cheese slice on each of the burgers, cover, and cook for another 5-7 minutes (for medium well burgers). During the final minutes of grilling the patties, Place the buns, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers Spread the bun tops with mayonnaise and mustard set aside. Place the patty on the bun bottom and top each patty with a generous portion of the avocado hazelnut spread, a tomato slice, and a ½ cup lettuce. Place bun top on and serve. Makes 6 burgers