New Mexican Colossal Sun Dried Tomato and Havarti on Onion Rolls Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3 lbs. ground round 80/20
1 1/2 tbsp. seasoned salt
10 turns of freshly ground black pepper
1- 8oz. jar of sun dried tomatoes in olive oil, diced
5-7 large fresh garlic cloves, minced
1/2 large onion finely diced (white or yellow)
3 tbsp. worchestershire sauce
2 tbsp. soy sauce
6 tbsp. of stick butter (not margerine)
Vegetable Oil for brushing grill rack
6 slices of Havarti cheese
6 Onion Rolls-sliced in half
1 stick melted butter
1 avocado sliced into 12 wedges
6 Romaine lettuce leaves
3 thin slices of red onion



Prepare a medium-hot fire in a charcoal grill with a cover, or gas grill. Gently combine the ground round, seasoned salt, pepper, sun dried tomatoes, garlic, onion, worchestershire sauce, and soy sauce. Form 12 equally thin patties. Place 1 tsp. pat of butter on six patties, then put one of the remaining patties on top of each patty with butter. Push patties together well enough to seal the butter inside. Brush grill with vegetable oil. Grill on a hot charcoal grill to your preferred doneness. When patties are roughly 3 minutes from completion, place one slice of havarti on each patty. Brush each onion roll with melted butter on the inside of each half. Place buns with butter side down on the grill to toast while the cheese is melting. Remove buns from grill as soon as they are toasty, roughly 3-5 minutes. Spread mayonaise on each onion roll half. Place a patty on each bun bottom. Place 2 avocado wedges on top of patty. Add lettuce leaf, then 2 rings of red onion on top of each. Finally, top with bun top. Enjoy.