Merci’ Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 bls. course ground lean beef/black a angus
1 slice toasted bread/couse cumbed
3 tbs.cabernet sauvignon/sutter home
2 slices sweet vidillia onion
1/4 thick 2 slices tomato
1/4 thick 4 slices raw bacon/thin sliced
2 rounded tbs. gorgonzola cheese
1 egg
1/8 tsp.garlic powder
1/4 tsp. black pepper
1/8 tsp. salt Grey Poupon mustard
Calavita extra virgin olive oil
1 avocado
2 hamburger buns
1 cup mesquite wood chips



Put wood chips to soak in water. Set aside. Select proper amount of charcoal for your cooker or grill and light. In medium bowl break the egg and whip with a fork till blended. Add meat, garlic powder, crumbs and wine. Mix lightly togather with fork. Form four equal patties. Working with two of the paties, place onion, tomato and 1 rounded tablespoon of cheese on each of them. Now we will take the two remaining patties and place one on each, atop the cheese and carefully seal the tomato, onion and cheese inside. Now we have to stuffed burgers. Handling very carefully wrap two slices of bacon around so that they criss cross the burger. Check the fire. It is ready when the coals turn white. Drain the chips and put them on the coals. Brush oil on the grill lightly. Place the burgers on and cook about 10 min. on one side and 6 to 7 min. on the other side. Turning only once. When done remove and spack to keep warm. Prepare the buns by brushing with olive oil lightly and toast on the grill. Watch carefully, do not burn. Remove and prepare with the Grey Poupon both top and bottom. Place the burger on the bun. Pit, peel and slice the adocado into six slices and put three slices on each burger. Put half the pepper and salt on each avocado topped burger. Place the top bun on the burger and serve immediately. B