The Texas Cowboy’s Favorite “Round Up” Cheese Burger with some Cowgirl’s Help
I was watching an old cowboy movie on cable last night. The Chuck wagon cook was preparing dinner for the cowboy’s and this recipe popped into my head. I couldn’t stop thinking about it all night. I got up, preformed normal morning chores, and wrote this very special Southwest burger recipe. I could in-vision the cowboy’s enjoying this recipe. I’m from Texas, a cowboy fan, and my friends call me Chuck wagon Chuck as I cook out on the grill a lot.
Ingredients:
The Patties, Mushroom, and Marinade
3/4 cup Sutter Home Merlot, divided
1/4 cup Colavita Extra Virgin Olive Oil, and some for preparing the grill grates
4 cloves garlic, crushed
2-3 fresh Jalapeno peppers, seeded and diced
3 tablespoons BBQ sauce, divided
1 1/2 teaspoons Sea or Kosher salt, or to your personal taste
1 1/2 teaspoons fresh ground black pepper, or to your personal taste
1 1/2 teaspoons Tabasco Chipotle Pepper sauce, or to your personal taste
6 large button mushrooms, stems removed, washed, and dried
3 pounds fresh 82/20 ground Chuck, at room temperature
12 ounces Real California shredded sharp cheddar cheese
1 tablespoon Worcestershire sauce
The Cowgirl’s Honey Vinaigrette Salad
2 tablespoons Sutter Home Merlot
2 tablespoons white vinegar
1/4 cup honey (with love from the cowgirls)
14 cup Colavita Extra Virgin Olive Oil
1/4 cup fresh chopped Cilantro
2 tablespoons lemon juice
1 1/2 teaspoons dry mustard
2-3 teaspoons Tabasco Chipotle Pepper sauce
A dash of salt and pepper
1 1/2 cups packed fresh shredded lettuce
2 ripe California Avocados, seeded, skins removed, and largely diced
1 cup diced NatureSweet Cherry tomatoes
1/2 cup bacon crumbles
1/2 cup diced red onion
1/2 cup thin sliced radish
12 teaspoons butter, at room temperature
6 Kings Hawaiian Sweet Rolls
Instructions:
Remove the ground Chuck to reach room temperature.
In a large bowl whisk together 3/4 cup Sutter Home Merlot, 1/4 Colavita Extra Virgin Olive Oil, garlic, the diced Jalapeno peppers, 3 tablespoons BBQ sauce, salt, pepper, and Tabasco Chipotle Pepper sauce for the mushroom and burger marinade. Pour half of the marinade in a 9 x 12 inch lidded baking dish, add the mushroom stem side up, and pour in the remaining marinade. Marinade for at least 1 hour.
Prepare the grill grates with some Colavita Olive Oil and preheat to high.
Remove the mushrooms from the marinade and place on paper towels stem sides down. Place the ground Chuck in a large bowl and add the mushroom marinade. Using a large spoon gently blend together. Using Reynolds Parchment paper and a plate to flatten gently form 6 patties slightly than the buns. Place the patties and the mushrooms (stem side down) on the grill and grill 6-8 minutes.
In a large bowl blend together the cheddar cheese, the remaining tablespoons BBQ sauce, and Worcestershire sauce for the mushroom stuffing mixture.
Turn the patties, mushrooms, stuff the mushrooms, and grill another 6-8 minutes.
In a large bowl whisk together the remaining the remaining 2 ounces of Sutter Home Merlot, vinegar, honey, Colavita Extra Virgin Olive Oil, lemon juice, dry mustard, and Tabasco Chipotle Pepper Sauce, salt, and pepper. Toss with the lettuce, Avocados, NatureSweet Cherry tomatoes, bacon, onions, and radish. Spread the butter on the Kings Hawaiian rolls insides and place on the grill-buttered sides down to toast to a light golden brown in the last 3 minutes of the patties. In a small blend together the mustard and Tabasco Chipotle Pepper sauce for the Texas mustard. Remove the patties, mushrooms, and toasted rolls. Spread the Texas mustard on roll insides. Add the Cowgirl salad to the roll bottoms, add a grilled patty to each, place the stuffed mushroom cheese side down, and crown with the roll tops. Serve and enjoy this Texas Cowboys/Cowgirl’s (with love) favorite “Round Up Burger”.