Stuffed Roasted Red Pepper ‘n Cheese Sweet Chipolte Mammoth Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3 pounds ground round (80-85% lean)
1/3 c. molasses
1 1/2 tsp. salt
3/4 tsp. pepper
2 tsp. chipolte chile pepper seasoning 
1 jar roasted red bell peppers
8 oz. fontina cheese
8 oz. gruyere cheese
lettuce leaves
sesame seed buns
prepared mustard
Mayo Dressing



Place 3 pounds fresh ground round in a large bowl. Add the molasses, salt, pepper,chipolte chili pepper powder; mix well with your hands. Divide the mixture into 12 balls. Place them on a cookie sheet that has been covered with wax paper. Flatten 6 of the balls of the meat mixture into 6 round patties. Place them back on the wax paper. In the center of each patty place 1 rounded tbsp. chopped roasted red bell peppers. Slice both the fontina and gruyere cheese; then place a slice of each cheese on top of the red bell peppers. You will have to cut the cheese so it fits in the middle of the patty, no overhang. Take the last 6 balls of ground round and flatten out each patty with your hands. Make sure they cover the bottom patty with the peppers and cheeses. Seal the edges together so your stuffing will not ooze out while cooking. Place your tray of burgers in the refrigerator for 30 minutes. Spray the grill with Pam. Meanwhile heat your grill to medium-high heat. Cook the burgers 5-7 minutes on each side depending on how well done you like your burger cooked. Do not flatten the burger while it is cooking. Only turn the burger once. Spread mustard on one side of the sesame seed bun and Mayo dressing on the other half of the bun. Place hambnurger patty on the bottom bun, cover with lettuce, then the top bun. Enjoy the flavor!