Now That’s a Gouda “Good” Burger


2 1/2-pounds freshly ground chuck
8-ounces smoked gouda cheese-grated
1-granny smith apple-grated
2-teaspoons kosher salt
1/2-pound bacon-sliced into 1/2 inch pieces
1-large onion-cut in half then sliced
1-pound brown mushrooms-sliced
1-cup mayonnaise
1-tablespoon Grey Poupon Dijon Mustard
Vegetable oil, for brushing on the grill rack
1-tub of butter spread
6-4 1/2 inch hamburger buns with sesame seeds, split



In a medium size bowl mix together ground chuck, cheese, apple, and salt. Mix lightly and set aside.

In a large skillet fry the bacon until crisp. Remove bacon from pan. Add onion to remaining oil in pan cook for 2 minutes add mushrooms. Cook until the onions and mushrooms are soft and browned about 5 minutes.

To make the spread: In a small bowl add mayonnaise, bacon and Grey Poupon Dijon Mustard, mix well.

Preheat your gas grill to medium-high.

To make the patties: Take the ground chuck mixture and form 6 equal patties.

Brush the grill rack with oil. Place the patties on the rack and cook for about 3 minutes. Flip over and cook for another 3 minutes or until the internal temperature is 160 degrees. Just before the burgers are done spread some of the butter spread on the cut side of the buns. Then place the buns and the edge of the grill to toast, this should take 30 seconds to 1 minute.

To assemble the burgers, spread a generous amount of the mayonnaise mixture on the cut side of all the buns. Top the bottom bun with a grilled burger. Place equal portions of the onion and mushroom mixture on top of the grilled burgers. Add the top bun and serve.

Serves 6.