Wine Varietal: Pinot Noir
This burger combines great beef with the southern taste of hickory smoke, Vidalia onions and a great combination of Creole mustard and a southern favorite Dukes mayo.I think it celebrates not only the great flavors of Georgia but of the south.
Over the Top Seasoned Burger Paste:
2 teaspoons dried oregano
2 teaspoons McCormick smokehouse ground pepper
3 teaspoons onion powder
3 teaspoons kosher salt
2 tablespoons extra virgin olive oil
2 1/2 teaspoons Colgin liquid hickory
2 teaspoons Worcestershire
2 1/2 teaspoons crushed garlic
1 small cooking brush (for applying burger paste to patties)
1/2 cup Dukes Mayonnaise
3 tablespoons Creole Mustard
1 tablespoon of Fresh Chopped Chives
2 Pounds ground chuck
1 Pound ground filet mignon
3 tablespoons Colgin liquid hickory
6 (8″x 8″inch sheet of aluminum foil to cover patties after cooking)
Vegetable oil for brushing on the grill rack
6 1/8-inch Deli Style American cheese slices
6 Potato Sandwich Buns – Split
3 tablespoons softened butter
12 Iceberg lettuce leaves (2 for each burger)
6 1/4-inch thick slices beefsteak tomato
6 1/8-inch thin cut slices of Vidalia onion
Extra virgin olive oil
To prepare the Over the top Burger Paste in a small bowl mix the dried oregano, smokehouse ground pepper, onion powder, kosher salt, extra virgin olive oil, liquid hickory, Worcestershire and crushed garlic together until it forms a loose pesto like paste. Cover and keep chilled until your ready to brush the patties.
To prepare the Creole mayo sauce combine in a small bowl the Dukes mayonnaise, Creole mustard and chopped chives. Cover and keep chilled until it’s time to serve.
Prepare a medium-high hot fire for direct grilling.
To make the burgers, combine the ground chuck, ground filet mignon and 3 tablespoons of liquid hickory in a large bowl being sure not to overwork the meat.
Form 6 (4 1/2 -inch) patties. With cooking brush apply burger paste to top & sides of patties. Brush the grill rack with vegetable oil and place seasoned side of patties directly on hot portion of the grill and with the cooking brush apply burger paste to the unseasoned top portion of the patties.
Grill the patties for 3 1/2 minutes and then flip with a spatula and cook and the remaining side for 3 1/2 minutes. Take the cooked patties and place each on a piece of 8″x 8″ sheet of aluminum foil. Place a slice of cheese on each patty and cover each patty loosely and move to a portions of the grill with low heat.
Spread the buns with butter and lightly toast on the grill. Once toasted remove the buns to a platter. Brush both sides of the Vidalia onions with extra virgin olive oil and place slices on a hot grill until semi-soft and lightly browned. Remove and place on a platter.
To assemble the burgers, spread a generous amount of Creole mayonnaise over the cut sides of top & bottom portions of the buns. On each bottom portion of the buns place (2) iceberg lettuce leaves, a tomato slice, a cheese top patty, and grilled onions slices. Add the top of the bun and serve.
Makes 6 Juicy Burgers