Smokey Gouda Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 large avocado
3 oz sundried tomatoes packed in oil diced
1 sweet onion (3/4 sliced & 1/4 diced)
1 jalapeno diced
3 cloves garlic diced
1 Tbs lemmon juice
1 Tbs cilantro chopped
5 large cremini mushrooms sliced
18 oz ground chuck
18 oz ground sirloin
12 slices pancetta
12 slices smoked gouda cheese
1/2 cup roasted garlic aioli
6 high quality seaseme seed buns
Salt Pepper
Peanut oil for greasing grill and saute pan.



1)Spoon avacado meat into a medium size bowl. 2)Add diced sundried tomatos, jalapeno, garlic, 1/4 onion and chopped cilantro to avacado. 3)Add lemmon juice, 1/4 tsp and 1/4 tsp ground pepper to bowl and mix ingriedents together. 4)Slice 3/4 of the onion and the mushrooms and set aside. 5)Combine ground chuck and ground sirloin in a large bowl and form into 6 3/4 inch thick patties. Set aside. 6)Saute pancetta in small saute pan on side burner or on grate. Set aside. 7)Saute mushrooms and onions in rendered pancetta grease until browned, salt and pepper to taste. Add peanut oil to pan if pan gets too dry. Set aside. 8)Salt and pepper patties on both sides and grill on high heat 5-6 minutes on each side. 9)When burgers are almost done on second side add one slice of smoked gouda cheese to each pattie. Place two slices of pancetta on each pattie. Cover pancetta with large spoonful of mushroom and onion mixture. Cover each pattie with remaining six slices of smoked gouda cheese. 10)Place buns on grate to toast. 11) After one miute turn off burners and close lid to melt cheese and heat buns through. 12)When buns are warm about one more minute remove from grill and close lid to finish melting cheese. 13)Spread guacamole on bottom bun and spread garlic aioli on top bun. 14)Remove patties from grill and place on buns. 15)Serve with your favorite side dish.