Stuffed Cream Cheese Onion Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Burger patties:
2 pounds ground chuck
1/2 teaspoon beef bouillon granules
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil for brushing grill

1 cup chopped vidalia onions
8 ounces cream cheese, room temperature
1/2 teaspoon dried thyme
1/4 teaspoon beef bouillon granules
1/4 teaspoon freshly ground black pepper

1 lemon cut in half
1/4 teaspoon vegetable oil
1 cup mayonnaise
2 green onions, chopped fine the green and white part
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt

6 big kaiser rolls, split
1 tablespoon butter, melted

6 big slices tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups arugula



Heat grill to medium high heat.
Make 12 equal sized burger patties.
Mix onions, cream cheese, thyme, 1/4 teaspoon beef bouillon and pepper together.
Top 6 of the patties with equal amounts of mixture.
Top with remaining 6 patties making sure you seal the edges good.
Sprinkle burgers with the 1/2 teaspoon beef bouillon, salt and pepper.
Brush grill with vegetable oil.
Grill burgers over medium high heat with the lid closed for 5 minutes, flip and grill for an additional 5 to 6 minutes for medium or until desired doneness is achieved.
Brush lemon halves with oil and grill cut side down over medium high heat for 4 to 5 minutes or until lightly golden brown.
Mix mayonnaise, green onions, pepper, salt and the juice from half the lemon in blender until smooth.
Brush kaiser rolls with butter and grill over medium heat until lightly golden.
Spread 1 tablespoon mayonnaise on top and 1 tablespoon on bottom of each bun.
Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Squeeze the remaining half grilled lemon over arugula.
Top each bottom bun with burger patty, tomato, 1/4 cup arugula and top bun.