Triple Onion Burger stuffed with smoked mozzarella cheese with a chipolte mayonnaise

Pairs well with:


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


3 lbs. 80/20 ground beef
1 packet onion soup mix
1 1/2 tsp. Liquid hickory smoke
1/2 tsp. ground black pepper
10 oz. Cappeillo smoked mozzarella cheese
4 chipolte peppers in adobo sauce, finely minced
2 Tbsp. honey
2 tsp. Grey Poupon Dijon mustard
4 Tbsp. mayonnaise
Vegetable oil for brushing grill
1 Tbsp. salt
6 Onion kaiser rolls, split if needed
3 Tbsp. softened butter
1 (2.8 oz) can original french fried onions



To make burgers: Mix 3 lbs. ground beef with the onion soup mix, hickory smoke and black pepper. Divide hamburger mixture into 12 balls using a 1/2 cup measuring cup. Shape each ball into a 1/2-inch thick patty. Set aside. Slice mozzarella cheese into 12 (1/4 inch) slices. On top of 6 patties, place 2 slices of mozzarella cheese. Place a patty on top of each burger. Pinch ends tightly closed to seal. Set aside in refrigerator while you make the chipolte mayonnaise. To make the chipolte mayonnaise: Mince finely 4 chipolte peppers. Add honey, mustard and mayonnaise. Mix well. Refrigerate until ready to serve. To cook burgers: Brush grill with vegetable oil. Heat grill to medium-low heat. Place stuffed burgers on grill and season with salt. Cook 7-8 minutes, turn once, season with salt, and cook an additional 7-8 minutes for medium, or until done for preference. Spread rolls with softened butter. Place rolls on grill a few minutes until golden brown, then set aside on a platter. Place the cooked burgers on the grilled roll bottom. Spread top of each kaiser roll with a heaping tablespoon of chipolte mayonnaise. Top burger with 2 Tbsp. french fried onions. Add roll top. Serve. Makes 6 burgers.