Wine Varietal: Zinfandel
Goat Cheese-Herb Mayonnaise:
1 cup Mayonnaise
4 oz soft goat cheese
2 T Dijon Mustard
1 garlic clove, minced
1 tsp Ancho chili powder
1 tsp Honey
2 T Basil, chopped
12 slices of pepper bacon, thick
2 lbs ground chuck
8 oz Kielbasa sausage, ground
2 T Lea & Perrin Worcestershire
2 tsp Kosher salt
1/2 tsp freshly ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and muffins
6 Large English Muffins, split
2 bunches of watercress, rinsed
4 Roma Tomatoes, sliced 1/4 thick
Preheat your gas grill to high. Place a large non-stick skillet on the rack.
To make the Goat Cheese-Herb Mayonnaise, in a small bowl, combine mayonnaise, and soft goat cheese and work together until mixed. Next combine the Dijon mustard, garlic, ancho chili powder, honey, and basil into the mayonnaise/goat cheese mixture. Set aside until ready to use.
To cook the pepper bacon, Place the bacon in the preheated non-stick skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover and set the bacon to the side. Remove the skillet from the grill.
To prepare the patties, in a food processor grind the Kielbasa. Gently combine the chuck, ground Kielbasa, Worcestershire, salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.
Brush the grill rack with olive oil. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Brush the English muffins with olive oil and place the muffins, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burger, slather the top and bottom muffin with the Goat Cheese-Herb Mayonnaise and add the patty to the bottom muffin. Next add 2 slices of bacon on top of each patty. Place equal amounts of the watercress followed by 3 slices of tomatoes. Add the muffin top with wooden skewers and serve.
Makes 6 burgers.