The Smokey Herman Muenster Burger

Pairs well with:

White Zinfandel

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


The Green Chilli Sauce.
1> One Medium White Onion.
2> Oil for the grill.
3> Two Poblano Chile Peppers
4> One Annaheim Chile Pepper
5> Three Tablespoons of Honey
6> 1/8 of a cup of key lime juice.
7> 1/4 of a cup of water
8> 1/2 of a teaspoon of Kosher salt.
The Hamburger Patties.
1> One medium white onion.
2> Two slices of “Farmland Blazing Bacon – hot and spicy”.
3> One pound of ground Sirloin approximately 93/7
4> One pound of ground chuck approximately 80/20
5> 1 Teaspoon of “Danish Viking Smoked Sea Salt” – available from
6> 1 Teaspoon of black pepper.
7> Oil for the grill.
The Buns
1> Loaf of Sourdough bread ( enough to make 12 slices ).
2> 6 tablespoons of Extra Virgin Olive Oil.
3> 6 pinches of kosher salt.
4> 6 Slices of hickory smoked muenster cheese.



To Prepare the Green Chille Sauce. 1> Skin and half the white onion. 2> Oil the grill well. 3> Light the gas grill and pre-heat the grill to high. 4> Grill the onion, The poblano chille's and the Anaheim chille's. The white onion should be gently blackened and should have softened during grilling. The chille's should be quite blackened and sound a little crackly to the touch when picked up. Two or three minutes of grilling should do. 5> Allow the chille's and onion to cool. 6> Cut the tops of the chille's off and remove the seeds from inside the chille's. You might want to wear gloves for this as you can get the chille oil on your hands which can be uncomfortable. 7> Put all the ingredients into a blender. 8> Blend the mixture until it is well mixed, there shouldn't be any large chunks in it. To Prepare The buns. 1> Slice the loaf. If you have a sourdough round, a good technique is to cut the round in half and then cut your slices from the inside out as this result in large slices which are better for burgers. Using the ends of the round is not a good idea. 2> Drizzle some extra virgin olive oil on one side of the slices of bread up to a tablespoon on a slice is fine, but you can do it to taste. If you are not confident enough to drizzle it by hand. Then put some oil in a small bowl and use a brush to thinly coat one side of the bread. 3> Season the oiled slices of bread with a pinch of salt. To prepare the patties and toast the bread. 1> Finely chop the white onion. 2> Finely slice the bacon. 3> Mix the chopped onion, the sliced bacon, the chuck, the sirloin, The smoked sea salt, and the pepper together in a mixing bowl. 4> Carefully form the patties and place them on a cookie sheet or similar. 5> Light the grill and preheat to medium high. 6> Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. 7> During the last few minutes of grilling the patties. Grill the bread on direct heat for a short period of time, 20-30 seconds on each side. 8> Place the cheese on the oiled side of the bread and allow to melt. You should close the grill for this, it should take only 1-2 minutes. If the cheese is thick then you might want to transfer the bread to the bread to the top rack on the grill to prevent the bread from burning. 9> Take The bread and patties off the grill and allow to rest for several minuites. three to five minutes is fine. To assemble the burger. 1> Place one slice of sourdough bread without cheese on a cookie sheet or similar. 2> Place grilled patty on bread. 3> place a 2 teaspoons of the green chille sauce you prepared earlier on top of the patty. 4> Place a cheese topped slice of sourdough bread on top of the chille topped patty. 5> Serve. Makes 6 burgers.