Wine Varietal: Zinfandel
12 oz Goat Cheese
1 TBS. Dried Rosemary
2 whole Walla Walla Sweet Onion
1/4 c. butter
2 TBS Olive Oil
3 lbs. 80-20% Beef burger
1 1/2 tsp granulated Garlic
1 1/2 tsp Black Pepper
1 1/2 tsp Sea Salt
1/2 c. Yellow mustard
1/4 c Mikes Red Hot hot Sauce
1/4 c Honey
12 slices dill pickles (without garlic)
6 Sweet Onion Rolls
Pre heat grill to medium low to medium heat.
Combine goat cheese and the rosemary, roll the combination in plastic wrap into a roll about six inches long.
Set aside in a cool place.
Slice onions so outer skin can be removed slice the onion into slices about 1/4 thick.
Place skillet on the grill.
Melt the butter and put in the olive oil.
Cook intil the onions are golden brown.
Should take about 30-40 mins
In the mean time,
Cut goat cheese into six equal slices.
Divide the 3 lbs. of burger into six equal balls. (should be 8 oz apiece)
Now divide the six balls into 12.
Shape the balls into patties 4 inches around.
Place one slice of goat cheese on six of the patties.
Place the remaining patties on top, pinch the two halves around the burger. Re shape the patty to 4 inch rounds.
Combine Garlic, black pepper and the salt
Season the patties with the garlic, pepper, salt mixture.
Combine the mustard, hot sauce, and the honey.
Re heat the grill to medium heat.
Place the patties 4-6 inches above the coals.
Turn the patties a quarter turn in 2-3 minuites.
Continue cooking for 2-3 mins.
Flip the burger.
Cook for another 2-3 mins.
Turn the patties a quarter turn cook another 2-3 mins.
Remove the patties from the grill cover with tin foil.
Clean the grill with a grill brush.
Divide the oinions into six equal portions in the skillet.
Place the onion rolls on the grill brown 1-2 mins.
Pull the rolls and place patties on each of the rolls.
Spoon one TBS. of mustard mixture on the patties.
Place 2 slices dill pickle on each patty.
Place on portion of the onion in each of the paties.
Place one more TBS mustard mixture on top the onion.
Place the tops of the roll on the patties.