Stuffed Picnic In The Country Burger

Pairs well with:


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


3 cups water
3/4 cup red potatoes, chopped into 1/4 inch cubes
1/4 cup mayonnaise
3 tablespoons Grey Poupon Country Mustard
1/4 cup finely diced celery
1 tablespoon fresh chopped dill
1/4 cup crumbled blue cheese
1/2 cup French Fried Onions
1 1/2 ounces dry onion soup mix
1 tablespoon freshly ground pepper
1 1/2 pounds fresh ground beef
1-16 ounce can of vegetarian baked beans, well drained
Vegetable oil to grill rack
3 teaspoons of melted butter
6 poppy seed buns, sliced
6 butter lettuce leaves
6 1/4 inch thick large red heirloom tomato slices



Pre-heat grill to medium-high heat. To make potato salad, fill fire-proof sauce pan with 3 cups of water. Add potatoes. Boil until potatoes are tender enough to bite, but not mushy. Remove pan from heat and drain water. Arrange potatoes on a cookie sheet to cool and place in refrigerator for 35 minutes. Once cooled, place potatoes in large bowl. Add mayonnaise, Grey Poupon, celery and dill; mix well. Carefully fold in blue cheese and fried onions. Cover and refrigerate. To make the beef patties, combine dry onion soup mix, garlic, pepper and beef in large bowl. Divide mixture into 12 equal portions and form into round patties to fit buns. Place about 2 1/2 ounces of baked beans in the middle of six of the patties. Leave about 1/2 inch of room around the edge. Place another patty on top of each and carefully seal the edges. Brush rack with vegetable oil. Carefully place patties on the rack, cover & cook, turning once until done to preference; about 2 minutes on each side for medium-rare. Burgers will cook faster than usual because they are stuffed. During the last minutes of cooking, brush the interior side of the buns with butter. Lightly toast the buns by placing them on the outer edges of the rack for about 1 minute, rotating once. To assemble the burgers, place a lettuce leaf on each bun bottom. Place the burger next and then a tomato slice. Divide the potato salad mixture evenly between the six burgers and place on top of the tomato. Finish off the bun top and serve.