Mum’s The Word Burger With Moscato Honey Mustard And Pretzel Mayonnaise

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Moscato Honey Mustard And Pretzel Mayonnaise:
1 1/2 tablespoons SUTTER HOME Moscato Wine
2 tablespoons honey
1 1/2 tablespoons GREY POUPON Dijon Mustard
1 1/3 cups mayonnaise
1/2 cup roughly-chopped (processed in food processor, to small chunks consistency) 
Honey Mustard & Onion Nibblers Pretzels
1/4 cup finely-chopped (processed in food processor, to bread crumb consistency)
Honey Mustard & Onion Nibblers Pretzels
1 tablespoon milk
2 tablespoons COLAVITA Extra Virgin Olive Oil
1/4 cup mashed California avocado
2 teaspoons GREY POUPON Dijon Mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon pressed garlic(approximately 1 large clove, pressed with garlic press)
1/3 cup finely chopped, pre-cooked bacon (approximately 10-12 slices or enough finely-chopped in food processor to make 1/3 cup) 2 pounds ground chuck
COLAVITA Extra Virgin Olive Oil, for brushing on grill, and for brushing on cut side of rolls before toasting on grill
6 (4 1/2 inch) soft Kaiser rolls, split
12 green leaf lettuce leaf tops (bottom stem parts removed)



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, combine the Moscato wine, the honey and the 1 1/2 tablespoons Dijon mustard, and mix together. To this mixture add the mayonnaise and mix well. Then add the 1/2 cup roughly-chopped Nibbler pretzels and mix until well blended. Cover and refrigerate until serving. To make the patties, combine in a large bowl, the 1/4 cup finely-chopped (bread crumb consistency) Nibblers pretzels with the milk and the 2 tablespoons olive oil and mix well. Let this mixture sit while mashing the avocado in a small bowl. To the pretzel mixture add the 1/4 cup mashed avocado, 2 teaspoons Dijon mustard, salt, ground black pepper, pressed garlic, and finely-chopped bacon, and mix until well blended. To this mixture add approximately 1/2 of the ground chuck and mix with spoon (so as not to add heat from hand mixing) until well blended but not compacted, add the rest of the ground chuck and mix with spoon until well blended but not compacted. Divide the mixture into 6 equal portions and form into patties to fit the rolls. When the grill is ready, brush the grill rack with olive oil. Place the patties on the grill rack, cover and cook, turning once, until the patties are done to preference, 5 to 7 minutes on each side for medium. While the patties are cooking, lightly brush olive oil on the cut sides of the rolls. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a dollop (about 1 1/2 to 2 tablespoons) of the mayonnaise mixture on the top of each patty, and also spread some of the mayonnaise mixture (about 1 tablespoon) on the cut side of each roll bottom. Then on each roll bottom, place 2 green leaf lettuce leaf tops and a patty with the mayonnaise side up. Add the roll tops, serve and enjoy! Makes 6 Burgers