Stuffed to die for

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Recipe makes 4 burgers
1 1/3rd lb ground sirloin evenly divided into 4 portions
4 tbs butter
1/2 vadalia onion diced fine
2 oz worchestershire sauce
4 teaspoons grey poupon mustard
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon granulated garlic
4 oz brie cheese
2 medium portabella mushroom caps diced
4 strips crispy bacon crumbled
4 slices sharp cheddar
4 big sesame topped rolls
4 slices Jersey beefsteak tomatoes
4 slices red onion



Take 1 portion of ground sirloin and flatten on cutting board. Spread 1 tbs butter on burger and press 1/4 of diced vadalia onion directly into the meat. Add 4-5 dashes of worchestershire sauce and 1 tsp grey poupon mustard over meat. Sprinkle 1/8 teaspoon pepper, salt and granulated garlic over the meat. Evenly place 1/4 of brie, portobella mushrooms and crumbled bacon to the top of the meat. Carefully fold up the sides of the meat until they meet and form a large burger with all the ingredients inside the burger. You may need to form the burger for awhile to make sure the ingredients stay within the burger. Repeat above instructions for each of the other 3 burgers. Pleace the burgers in a freezer safe dish covered by wax paper and freeze at least 1 hour. This prevents the burger from falling apart when you place it on the grill until it is seared on all sides. Pre-heat the grill on high at least 5 minutes before placing the burgers onthe grill. Cook each burger to the desired degree (as I said I love medium well burgers)but a too rare burger will not hold up as they are so moist. Just prior to removing from the grill add the sliced cheddar and allow to melt. Place the Jersey beefsteak tomato and red onion slice on the roll and place the burger on top and serve directly from the grill. Enjoy!