Stuffed Cheese Burders

Pairs well with:


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


2/3 Lb Beef
1/3 Lb Pork Sausage
1 Tbl Spoon Grey Poupon
Spicy Brown Mustard 
Seasoning Salt
1 Cup Course Grated Monterey Jack and Colby Cheese



In large mixing bowl, combine beef and pork sausage. Once combined, add Grey Poupon mustard. Next make two 5 inch thin pattiies. On the first patti place 1/8 cup of cheese in center. Then take the second pattie and place it over the top, pinching edges to seal the patties together. Trim off excess to make one round pattie. Sprinkle seasoning salt over top. Grill on high heat for 8minutes per side or until done. Makes 4 large patties.