Nanny Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 pounds ground chuck
2 teaspoons salt
½ teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
½ cup mayo
1 tablespoon roasted minced garlic (available in the produce section)
Vegetable spray for grilling
6 soft unseeded hamburger buns, split
12 oz goat cheese, divided in 6 – 2 oz servings



DIRECTIONS Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare patties: Gently mix the ground chuck, salt, pepper, and Worcestershire sauce. Divide the ground chuck mixture into 12 equal portions and form into 12 patties to fit the buns. To prepare the garlic mayonnaise: Stir mayonnaise and roasted garlic together. Spray grill with vegetable spray. Cook patties, turning once, over the medium-hot grill, about 3 minutes per side, until cooked to medium. While burgers are cooking, place buns cut side down, on the outer edges of the grill rack to toast lightly. When burgers have finished cooking, bring the patties to a platter. Cover six of the patties with 2 oz goat cheese each. Top with remaining patties. To assemble the burgers, spread a generous amount of the garlic mayo over the cut sides of the buns. Place a goat cheese-stuffed patty on the bottom half of bun. Cover with top and serve. This burger will melt in your mouth! Makes 6 burgers.