Muenster Stuffed Gut Buster Burgers on Garlic Bread

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 pounds ground chuck
1 small yellow onion about 4 ounces
2 tablespoons chopped fresh basil
3 tablespoons Tomato with Basil soup recipe mix
(2 tablespoons for patties, 1 tablespoon for shrimp)
2 1/2 teaspoons coarse kosher salt (2 teaspoons for patties, 1/2 teaspoon for shrimp)
8 ounces shredded Muenster cheese
12 slices Deli Ultra Thin Smoked Ham
Cheesy Shrimp:
6 ounces softened cream cheese
1/2 cup grated Italian cheese blend
2 tablespoons prepared basil pesto (brand of your choice)
1 tablespoon Colavita Extra Virgin Olive Oil
1 pound medium shelled and deveined shrimp
12 slices Canadian bacon
6 tablespoons softened unsalted butter
1 teaspoon garlic salt
Soft French bread loaf/loaves (3â€Â to 4â€Â wide) cut into (6) 4â€Â sections, sliced horizontally to make top and bottom
Vegetable oil, for brushing on the grill rack



To make the patties, add ground chuck to a large mixing bowl. Finely grate the onion into the meat being sure to add in all the onion juice, add in fresh basil, 2 tablespoons soup mix and 2 teaspoons kosher salt; mix gently until combined. Divide the mixture into 12 equal portions then form into 12 patties (about 4 1/2 inches in diameter). Divide cheese into 6 equal portions. Layer each patty as follows: Place two slices of ham on a patty, top one side of the ham with a portion of Muenster cheese, fold ham over cheese, top ham with a patty, press down and seal the edges. Repeat procedure with remaining patties. Keep patties covered and cool until ready to grill. You should end up with 6 patties with ham and cheese stuffed inside. Preheat gas grill to medium-high heat. To prepare the cheesy shrimp, in a medium mixing bowl, combine cream cheese, grated cheese blend, basil pesto and remaining tablespoon of soup mix, stir until combined. Place a fireproof skillet on the grill, when hot; add in olive oil, shrimp and remaining 1/2 teaspoon kosher salt. Cook until shrimp are pink and just cooked through. Remove shrimp from grill and transfer to mixing bowl that cheese mixture is in. Mix until combined and keep cool until ready to use. Add Canadian bacon to hot skillet and cook until lightly brown. Remove bacon and skillet from grill and cover to keep bacon warm. To make the garlic bread, combine butter and garlic salt in a small bowl. Slightly flatten bread with your hand to make easier to eat. Spread mixture onto the cut sides of bread. Set aside. Now cook your burgers. Brush the grill rack with vegetable oil. Place the patties on the grill rack, cover, and cook, turning once, until done to your preference, 4 to 6 minutes on each side for medium. During the last few minutes of cooking, place the bread, cut side down on the edge of the grill or top rack and toast until light brown (be careful of flare ups). To assemble the burgers, slather some cheesy shrimp on a bread bottom, layer on a burger, top with 2 slices of Canadian bacon and then slather on more cheesy shrimp and finally the bread top, serve. Makes 6 burgers