Wine Varietal: Gewurztraminer
Oregon is known for its many artisan foods with local cheeses ranking high on that list. I have used two of the best, smoked Gouda and Havarti to make this unique double cheeseburger.
Stoneground Dijon Mustard Dressing
2 tablespoons Miracle Whip
6 tablespoons plain yogurt
4 teaspoons stone-ground Dijon mustard
36 ounces ground chuck, 22-24% fat
3 cloves garlic-minced
1½-teaspoon kosher salt
¾- teaspoon ground white pepper
1½- teaspoon smoked paprika
¾- teaspoon cayenne pepper
2 tablespoons Lea & Perrins Worcestershire sauce
2 tablespoons stone-ground Dijon mustard
¼- cup Japanese Panko crumbs
3 ounces finely grated smoked Gouda cheese
6 slices Havarti cheese
6 hamburger buns
24 leaves of baby spinach- 4 per burger
6 slices tomato
2 tablespoons vegetable oil for brushing grilling rack
Preheat your gas grill to medium- high or a charcoal grill to medium- hot.
To make the stone-ground Dijon mustard, place Miracle Whip, plain yogurt, and the stone-ground Dijon mustard in a bowl and mix together until smooth.
To make the patties, combine the ground chuck, minced garlic, kosher salt, ground white pepper, smoked paprika, cayenne pepper, Lea & Perrins Worcestershire sauce, stone-ground Dijon mustard, and Japanese Panko crumbs. Form the meat mixture into 6 large meatballs. Gently make a cavity in each meatball as large as possible without compressing the meat or going all the way through. Stuff each cavity with ½ ounce grated smoked Gouda cheese, closing the meat over the cheese so none shows through, Now shape into 6 patties a little larger than your hamburger bun. Using a fork to flatten the patties can help. Cover the patties with plastic wrap and set aside.
When your grill is hot, brush the grill rack with oil.
Place the patties on the grill, cover, and cook, turning once until done to preference, 5-7 minutes on each side for medium.
During the last two minutes of grilling, place a slice of Havarti cheese on each patty and put the buns, cut side down, on the outer edges of the grill to toast lightly.
To assemble the burgers, spread each side of a toasted bun with the stone-ground Dijon mustard dressing. On the bottom bun place 4 leaves of baby spinach and a slice of tomato. Top each bun with a patty and a little more of the Dijon dressing. Add the hamburger bun tops and serve.