Smores 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.


3 pounds ground sirloin (7-15% fat)
1 cup hot cocoa powder mix (we use Ghirardelli premium hot Cocoa double chocolate mix but Nestle milk chocolate hot cocoa mix or Ovaltine would works just as well)
2 tsp minced garlic
2 tsp grated ginger
1 tsp crack black pepper
1 teaspoon kosher salt
Two Hersey dark chocolate bars – broken to 12 separate piece
1 cup creamy peanut butter
2 cups whipped marshmallow cream
2 tsp oil for rubbing on grill or use non stick spray
6 hamburger buns



Spray grill with non-stick oil or rub some olive oil to make it non-stick. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the ground beef and rub in a large bowl. Mix and form 6 patties. Refrigerate until ready to grill.

Once the grill is ready, place the patties on the rack over direct heat. Cook for 4 to 5 minutes per side, until the desired doneness is reached.

About 1 minute before the patties are done, place two chocolate pieces on top of each patty. Also place buns, cut side down, on the rack and grill until lightly toasted. Remove the rolls and place on a serving plate.

To assemble the burgers, spread creamy peanut butter on bottom bun. Spread cream marshmallow on the top bun. Add the patty on the bottom roll and top with roll top.

Makes 6 burgers