Outside In K-Burger
2 pounds of ground sirloin
6 slices of Kraft American cheese
6 thin slices of white onion
12 Vlasic dill pickle slices
6 teaspoons of ketchup
6 teaspoons of Grey Poupon Dijon Mustard
6 leaves of lettuce
6 thin slices of California Avocado
6 thin slices of tomato
Colavita Olive Oil (for basting the patties and brushing the grill)
1 teaspoon of salt
1/4 cup of Sutter Home Pinot Grigio (suggest a extra for sipping while grilling)
6 Tablespoons of melted butter
6 large bakery hamburger buns
Preheat gas grill to medium high heat or prepare a medium hot fire in a charcoal grill.
Divide the ground chuck into 12 patties. Flatten each patty into a large (about 5â€) flat circle. Top each of 6 patties with a slice of cheese, a slice of onion, 2 pickles, 1 tsp of ketchup, 1 teaspoon of mustard, one small lettuce leaf, 1 slice of avocado, and 1 slice of tomato. Brush patties with olive oil. Then put the other 6 patties on top and seal the edges tightly, handling the meat as little as possible. Salt both sides of the 6 formed burgers.
When grill is ready, brush rack with olive oil. Place patties on the rack, turning only once, cook about 3-5 minutes on each side. Baste burgers with 1 teaspoon of wine on each burger to keep moist, add flavor and tenderize. Turn burgers and grill 3-5 minutes on the other side, basting other side of burger with 1 teaspoon of wine. Time could vary with different grills, so it is best to test the burgers with an instant read meat thermometer for internal temperature of 160 degrees. During the last few minutes of grilling, brush butter on the buns–inside and on top–and toast the buns on the grill. Remove the burgers to the buns and serve.