Wine Varietal: Chardonnay
Well my inspiration came to me after travelling to and from Massachusetts in heavy traffic to visit my older son. It was 8 30 pm when we rolled in. Tired, sore and hungry I turned on the grill and peered into the refrigerator. There sat the sausage I forgot to freeze, the half-pound of marked down cooked bacon we had for breakfast and the 1 lb. pack of pork I had for your contest. One thing led to another. A craving for fresh avocado, tomatoes and cheese made me driven to create the best pork burger possible.
1 lb. California Milk smoked Gouda Cheese (shredded)
½ lb. cooked bacon (cut into tiny pieces)
7 oz. frozen (comes fully cooked) maple sausage (defrosted) cut into small pieces
1 lb. fresh ground pork 80/20
½ cup barbeque sauce (I used Bulls Eye original but you may use any.)
1 avocado (very ripe)
1 tbsp. Tabasco Chipotle sauce
2 tbsp. mayonnaise
1 ½ cups NatureSweet Cherry tomatoes quartered
8 oz. baby spinach leaves
6 basic burger rolls
Reynolds’s Brand heavy duty Aluminum Foil
1. Preheat grill closed to high heat.
2. Pierce 1 ft. foil with holes and lay on sheet pan.
3. Prepare ingredients by shredding the Gouda, cut bacon and sausage, slice tomatoes.
4. In a large bowl mix pork, bacon and sausage and form into 6 patties. Place them on foiled sheet pan.
5. Open preheated grill, slide foil/burgers on the grill and close. Cook 4 minutes.
6. Flip burgers; put a heaping tbsp. barbeque sauce and a pile Gouda on the center of each burger. Close grill and cook 5 more minutes.
7. In a medium bowl mash the avocado with Tabasco and stir in mayonnaise until smooth.
8. Serve each burger topped with ripe tomato, smoky avocado cream sauce and baby spinach leaves.