Mum’s the Word Burger With Moscato Honey Mustard Pretzel Mayonnaise
MOSCATO HONEY MUSTARD PRETZEL MAYONNAISE
1 1/3 cup mayonnaise
1 1/2 tablespoons SUTTER HOME Moscato Wine
1 1/2 tablespoons GREY POUPON Dijon Mustard
2 tablespoons honey
1/2 cup processed (rough-chop, to small chunks, in food processor) SNYDER’S OF HANOVER Honey Mustard & Onion Nibblers Pretzels
1/4 cup processed (chopped fine, like bread crumbs, in food processor) SNYDER’S OF HANOVER Honey Mustard & Onion Nibblers Pretzels
1 tablespoon milk
2 tablespoons COLAVITA Extra Virgin Olive Oil
1/4 cup California avocado, mashed
2 teaspoons GREY POUPON Dijon Mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic (approximately 1 large clove, pressed with garlic press)
1/3 cup finely chopped, pre-cooked bacon (approximately 10-12 slices or enough to make 1/3 cup, which has been finely chopped in food processor)
2 pounds ground chuck
COLAVITA Extra Virgin Olive Oil, for brushing on grill and for brushing on cut sides of rolls before toasting on grill
6 (4 1/2 inch) soft Kaiser rolls, split
12 red leaf lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, in a medium bowl, combine the mayonnaise, the Moscato wine, the Dijon mustard and the
honey and mix well. Add the (rough-chopped) processed Nibbler pretzels and mix until well blended. Cover and refrigerate until serving.
To make the patties, combine in a large bowl, the (finely-chopped, bread crumb consistency) processed Nibblers pretzels with the milk and the olive oil and mix well, let this sit while mashing the avocado in a small bowl. To the pretzel mixture add the mashed avocado, mustard, salt, ground black pepper, pressed garlic and finely chopped bacon, and mix until well blended. To this mixture, add 1/2 of the ground chuck and mix with a 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 a 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, spread the mayonnaise mixture on the cut sides of the rolls. Then on each roll bottom, place 2 red leaf lettuce leaves and a patty. Add the roll tops, serve and enjoy!