Pepper Jack Stuffed Bacon Blue Cheese Burger with Chili-Chipolte Mayo

Pairs well with:


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


Chili-Chipolte Mayo
1/2 small can of Chipolte peppers (no juice)
1 cup Mayonaise
1 garlic clove
1 scallion onion
1 T chili powder
1 t kosher salt
2 lb ground beef
3 oz package of Real Bacon Bits
4 oz Crumbled Blue Cheese
20 grinds of fresh black pepper
1 t kosher salt
2 T Chili powder
1 T ground red pepper
1 T ground cumin
3 garlic cloves
1/2 vadalia onion
4 slices Pepper Jack Cheese
Bun Prep
1 stick butter
2 smashed garlic cloves
1 T chopped parsley
7 sesame seeded burger buns
7 slices Sharp Chedar Cheese
Grill prep
oil spray for the grill



Chipolte-Chili Mayo prep Prepare the Chipolte-Chili Mayo by placing the peppers, mayonaise, garlic, onion, chili powder and salt in a 3 cup food processor. Process on high until creamy. Refrigerate until ready to use. Grill Prep Use the Pam spray for the grill on your grates. Make sure your grill is clean that gunk isn't good for you. Set your gas grill burners front-Medium, center-Off, rear-Medium. Your charcoal grill should be hot, use Mesquite chips soaked in Sutter Homes White Zinfendel wine. Pattie prep In a large bowl place meat, bacon, blue cheese, pepper, salt, chili powder, red pepper, and cumin. In a 3 cup food processor place garlic cloves and process on high until finely chopped. Add the onion and process on high with the garlic until finely chopped. Add garlic/onion to meat and mix all the ingredients thoroughly until evenly distributed (use your clean hands). Divide the meat mixture in half. Make 7 patties out of each half. Slice the Pepper Jack into quarters and place 2 quarters onto one set of the 7 patties. Place the other patties onto the cheesed patties and press together and pat in the sides so the cheese is sealed in. Place patties on the grill, close it-only flip them once (gas 5-7 min per side, charcoal 12 min per side)use a timer. Bun prep Place the butter, smashed garlic (to infuse the butter) and parlsey in a sauce pan and set on top of the grill to allow it to melt while the burgers are cooking. Brush the cut side of the buns with the melted butter mixture (leave the garlic in the butter don't get the chunks on the bread). During the last few minutes of cooking place all the buns cut side down on the grill to toast. Burger assembly To assemble the burgers, on each bun bottom place a pattie then the Sharp Chedar Cheese slice. Allow the cheese to melt a bit apply a generous amount of the Chili-Chipolte Mayo to the bun tops and place on the cheesed patties.