Spinach Queso Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1. 2 Lbs -Fresh Frozen [well thawed] Chopped Baby Spinach-WELL DRAINED!
2. 8-Thick cut slices Hickory Smoked Bacon-fine chopped-
3. 2 -cups of fine chopped white onions from
2 medium sized white onions
4. 1/2 -cup fine chopped seeded green jalapeno peppers from 6 fresh Jalapenos
5. 16 oz -shredded Gouda Jalapeno Cheese
6. 2-15 ½ oz -jar of Medium Monterey Jack Queso
7. 3 tsp Table Salt, Non-iodized
8. 2 tsp Black Pepper [Fine Grind],
9. Hamburger: 3 Lbs of 75% lean, 25% fat content ground beef.
10. 2 cup White Merlot-Sutter Home in spritzer bottle
11. 6 large wheat hamburger buns, split.



Spinach Queso Topping-Prep Time 15 minutes-wash hands 1st. 1. Open and place 2 Lbs -Fresh Frozen [well thawed] Chopped Baby Spinach in colander, press out extra fluid and set aside in colander allow draining, on paper towels on tray. Must be well drained. 2. Take 8-Thick cut slices Hickory Smoked Bacon-fine chop and set aside. 3. Take 2 medium white onions fine chop, set aside 2 cups for use. 4. Take 6 large green jalapeño peppers, cut in half and remove seeds, fine chop and set aside ½ cup for use. WASH HANDS; DO NOT TOUCH FACE OR EYES! WASH HANDS. 5. Take 16 oz –block of Gouda Jalapeno Cheese, using large grater, shred all 16 oz and set side. 6. Break lid seals on 2-15 ½ oz -jar of Medium Monterey Jack Queso and set aside. Season Mix: Prep Time 3-5 minutes Measure out and combine 3 tsp Table Salt,non-iodized 2 tsp Black Pepper [Fine Grind] -Mix & toss together in plastic cup and place all of season mix into dry seasoning shaker and set aside. -Start your charcoal now! Use double load, yes! 2 charcoal chimneys! You Must Have Hot Grill! Patties: Prep Time 25 minutes while grill is getting hot. Wash hands with soap and rinse well with warm water, wash and rinse hands often during prep time and handling of food. Be sure your hand and finger jewelry is off and you have short well trimmed finger nails! If hands and finger nails are now washed and clean, proceed! Using 3 pounds of Hamburger 75:25 mix, Break up hamburger into chunks in rectangular aluminum roaster pan. Evenly sprinkle all of season mix from dry season shaker over spread out chunked hamburger. Gently fold hamburger back into log form incorporating season mix into meat Form hamburger into baseball size balls of approx ½ lb each. Makes 6 burger balls. To form patties: Take standard 9 inch paper plate, line with a 12 inch length of wax paper. Gently form, round & flatten hamburger ball in hands, place semi-formed patty on wax paper on plate, cover with another sheet of same size wax paper and continue to flatten burger patty till a uniform rounded patty is achieved and size is roughly circular and about 6 inches in diameter, and about ½ inch thick. Repeat this process till there are 6 such patties, leave each patty on paper plate, covered with wax paper, keep chilled till ready to place on oiled hot grill. WASH YOUR HANDS. Getting it all together: Time 3-5 minutes Prepare Grill: -check grill, move charcoals around to set up hot side of grill, spritzer bottles and cooking utensils available at grill side. -hot fire in a medium to large kettle charcoal grill with a cover-leave one side as low heat side. -or preheat a gas grill to high-leave one side as low heat side. When the grill is ready: Prep Time 20 minutes -Check spinach in colander, press out fluid by hand, wash hands when done. -Sauté’ chopped bacon over grill’s high heat area, when bacon is crispy about 5-10 minutes, add jalapenos and onions , allow to sweat for 3-4 minutes. -Put drained spinach in aluminum roaster pan, spread it out, follow with adding combined sauté’ mixture –spread out evenly, then layer all of shredded Jalapeno Gouda cheese, and then add both 15 ½ oz jar Queso, cover with aluminum foil.. Move to medium heat area, rotate pan often, to prevent burning and uneven cooking. Allow cheese to melt and Queso to mix with all other ingredients What next? Time 30 minutes Once your spinach queso mix is on medium heat, gather burgers, spritzer bottles and cooking utensils at grill side. Double check that all needed items are present and at hand! DO NOT LEAVE GRILL UNATTENDED AT THIS POINT! -Brush the hot area of the grill rack with vegetable oiled paper towel. Remove top wax sheet from burgers and place the hamburger patties face down on the oiled rack in the hot heat area, quickly remove 2nd wax sheet and cook burgers, spritz often with White Merlot-Sutter Home. Cook patties 3 to 5 minutes 1st side, flip once, cook 3 to 5 minutes on 2nd side for medium. Use water spritzer to keep flare ups knocked down. Open and gently stir contents of Spinach Queso mix. Then remove hamburger patties from grill when medium and place burgers in Queso / Spinach mix tray, using kitchen spoon cover burgers with heated spinach queso mix , replace aluminum foil cover and simmer on medium heat area together for about 5-10 minutes. Rotate pan often, to prevent burning and uneven cooking. During the last few minutes of cooking, place the wheat hamburger buns, cut side down, on the outer edges of the rack to warm and toast lightly. To assemble Spinach Queso Burgers: 5 Minutes Place warm wheat hamburger bun bottom on serving plate, open simmering Queso Spinach burger mix from top edge, watch out for steam rush!, gently remove hamburger patty with slotted spoon, placing it on warm bun, add extra spinach queso topping from heated container to cover hamburger, top with the warm wheat hamburger bun top, place long tooth picks to hold burger, cross cut burger between picks. Serve Hot and Eat Immediately!