What About Bob’s Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

I love burgers and wanted to share my passion


1 ripe avocado (6 ounces)
1/4 cup mayonnaise
1/2 small red onion
1 Tablespoon chopped cilantro
1 Tablespoon fresh squeezed lime juice
1/2 tablespoon kosher salt
2 shallots
3 jalapeno peppers
3 ounces Sutter Home White Merlot
1 Tablespoon unsalted butter
6 slices (.75 ounce) Gouda cheese
2 1/4 pounds ground Kobe beef
4 ounces Worcestershire sauce
6 Large sandwich size english muffins
2 Tablespoons unsalted butter
2 cloves garlic
1 whole 12 ounce Jersey tomato
2 ounces baby arugula
6 each .75 ounce slice cheddar cheese
12 slices apple wood smoked bacon
1/2 teaspoon smoked chili powder
1 ounce canola oil


Preheat Weber gas grill to medium.

Slice tomato into 6 slices and season with 1/8 teaspoon salt.

Peel and dice avocado. Dice red onion. Mix. Add cilantro. Incorporate Mayonnaise and lime juice. Add 1/8 teaspoon salt. Mix well and refrigerate until serving time.
Slice shallots thinly. Slice jalapenos in half lengthwise. Remove membrane and seeds. Dice pepper finely.

Add 1 Tablespoon butter to saute pan on grill. When melted, add shallots and peppers. Saute for three minutes. Add wine and stir and reduce wine for 4 minutes. Remove from heat.

Form 12 three ounce hamburger patties. Put in bowl. Season with Worcestershire sauce. Take shallot mixture and place with gouda cheese between 2 patties. Combine 2 patties into one by massaging sides of meat and making sure stuffing is enclosed in patty. Season patties with remaining salt and chili powder.

Using a flat grill pan, cook bacon on grill until crisp ten minutes, turning as needed. Remove and drain on paper towels.

Peel and press 2 cloves garlic through a garlic press. Melt 2 tablespoon butter in a new saute pan on grill. Add garlic to butter and saute for 3 minutes. Split the english muffins and dip each 1/2 into garlic butter mixture. Toast on grill both sides until to desired crispness. Remove and set aside.

Turn grill off. Coat grill with canola oil. Turn grill on and cook burgers until they reach internal temperature of 145 degrees, turning once during cooking time (10 minutes). Add cheddar cheese slices to top of each patty, close grill and cook until cheese melts and burgers reach internal temperature of 155 degrees.

Remove burgers from grill and place on bottom half of english muffins. Top each patty with bacon, arugula and tomato slice. Spread avocado mixture on each muffin top and top burger.