RECIPES: Recipe Details

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Bee's Burgers

Before you even take a bite, the aroma of these burgers greets you, and for good reason; the buns and the patties are cooked on the same grill and in virtually the same amount of time. The texture and flavor of the avocado mayonnaise is made exceptional by the addition of one of my favorite ingredients: pickles. The burgers are moist and tender, yet they hold together. There is no question that adding a bit of Merlot is what makes the taste exceptional, but all the other ingredients have a purpose too.


Avocado Mayonnaise:
1 medium avocado
2 tablespoons fresh lemon juice
1 tablespoon Djion Mustard
2 tablespoons Colavita Extra Virgin Olive Oil
6 large, thick, Bread ‘n Butter pickle chips
¼ pound finely diced mild cheddar cheese
1/3 cup thinly sliced white mushrooms (the slicing blade of a box grater works very well)
3 tablespoons Sutter Home Merlot wine
1 tablespoon  Djion Mustard
1-1/2 tablespoon  Steak Seasoning
1-1/2 pounds ground chuck
Colativa Extra Virgin Olive Oil, for brushing grill
Spray cooking oil 
can of Home Style Grands biscuits (sold in the refrigerator section of the grocery store)
Poppy seeds for sprinkling on top of biscuits
6-12 mango slices (substitute tomato slices if mango is off season in your market)
6 leaf lettuce leaves, trimmed to fit bun
Colavita Extra Virgin Olive Oil (for brushing the grill)


To make the avocado mayonnaise, place the flesh of the avocado, lemon juice, and mustard in a food processor. Pulse until blended. While the machine is operating in the On position, drizzle the olive oil through the feed tube. You may need to stop, periodically, and scrape the sides of the bowl. When the mixture is smooth and pale green in appearance, stop the machine and add the pickle chips. Pulse until the pickle is in small bits. Taste and correct seasoning by adding more pickle chips, if needed. This is necessary because of the variation of size and brand. Set aside. To make the patties, mix together the cheese, mushrooms, Merlot, mustard, and steak seasoning. Add the beef, blending thoroughly, but avoid overmixing. Divide the mixture into six portions and form patties that are about 3-1/2" wide. Set aside. Beginning with a cold, gas, three-burner grill, lightly brush olive oil on the racks over the two end burners. Do not oil the rack over the center burner. Ignite the two end burners. (If your grill ignites using the center burner, turn it off once the end burners are ignited). Preheat to 375º. While the grill is preheating, spray cooking oil on the bottom of a 9x13x2 fireproof metal pan. Arrange six biscuits in the pan. They should not be touching the sides of the pan or each other. Sprinkle poppy seeds over the tops. Set aside. When the grill is ready, place the pan with the biscuits on the rack over the center burner. Place three hamburger patties on the racks to each side of the pan. Close the grill lid. After five minutes, open the grill and flip the burgers. Close the lid and cook the burgers for another 3 to 5 minutes for medium, or until done to your preference. The biscuits will be done when they are a deep golden brown color or after 10 to 12 minutes of total cooking time. Remove the biscuit pan with a heavy oven mitt or heavy potholders, and place on a fireproof surface. The pan will be very hot! To assemble, split the biscuits in half, horizontally. Spread a layer of avocado mayonnaise on the cut sides of both the tops and bottoms. On each bottom half, place a layer of mango slice(s), a pattie, a lettuce leaf, and the top half of the biscuit. Serve and enjoy! Bee


This recipe is a combination of two others that I have submitted. I thought the others were pretty good, but our fifteen-year old son, Buddy, is my ultimate taste tester and advisor on the matter. "Combine the two," he said, "and add more mustard!" He's always been adventuresome when it comes to food, and is rarely shy about tasting and enjoying foods that few kids care to eat. As I trust his palette, here is my final corrected recipe. I've looked for a recipe that bakes the biscuits on the grill for use as a hamburger bun, and have come up with nothing. I believe my method for baking the buns in this way has not been published anywhere. It works every time, to everyone's amazement, because at the five-minute mark, the biscuits are still pale and raw looking, but at the ten-minute mark, they are gorgeous.