RECIPES: Recipe Details

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Buddy's Burgers (aka Buddies)

These burgers are small, but the flavor is large. The Avocado Mayonnaise is made exceptional by the addition of sweet, zesty pickle chips. The Merlot and Djion mustard, as well as every other ingredient in the recipe, have a purpose for being here. All the flavors compliment, rather than mask, each other. The size and the name, Buddies, are important too. Upon first sight, kids and people on restricted diets are intrigued by a burger that seems tailor made for them. There is also the “Whimpie Factor” for hearty eaters. One is simply not enough! A platter of Buddies, served hot off the grill, make an excellent appetizer course. I've brought them many times to neighborhood pot lucks by keeping them warm in a heated dish. For at home meals, I prepare two burgers per person, hence the name Buddies. The inspiration for the recipe name came from the nickname, Buddy, which we gave our son at birth.

Ingredients 

Patties
1-1/2 tablespoons Sutters Home Merlot
¾ teaspoon Steak Seasoning
½ tablespoon Grey Poupon Mustard
½ tablespoon honey
¾ pound ground chuck
Avocado Mayonnaise (makes enough for 12 Buddies)
1 medium avocado
2 tablespoons lemon juice
1 teaspoon Grey Poupon Djion Mustard
Pinch salt
Pinch black pepper
2 tablespoons Colavita Extra Virgin Olive Oil
4 bread ‘n butter pickle chips 
Buns
6 soft dinner rolls, 2 to 2-1/4 inches wide, or trimmed to that size. water
sesame seeds
• 6-12 thin slices mango, peel removed
• 6 2” square slices mild cheddar cheese
• Colavita Extra Virgin Olive Oil, for brushing grill racks

Instructions 

Cut the cheese slices first, in order to bring them up to room temperature. Set aside. Place wine,  Steak Seasoning, mustard, and honey in a medium sized bowl. Blend well and set aside to marinate the flavors. Place the flesh of the avocado, lemon juice, salt, pepper, and mustard in a food processor. Pulse until the avocado is pureed. While the machine is operating, drizzle the olive oil through the feed tube. You may need to stop the machine, periodically, and scrape the mixture from the sides before continuing to blend. When blended, stop the machine and add the pickle chips, pulsing until they are finely minced, but not pureed. Set mixture aside. Cut 6-12 thin slices of mango, remove peel, and set aside. Incorporate the chuck into the seasoned wine. Blend well, but avoid overmixing. Divide the mixture into six parts (2 oz. or approximately ¼ cup each). Form 3” wide patties. Make a wide thumbprint indentation in the center of each patty. This will help keep them flat. Set patties aside. Before igniting a three-burner gas grill, lightly brush olive oil on the racks over the two end burners. Do not brush oil on the rack over the center burner. Ignite the two end burners, leaving the center burner set on Off. Heat the grill to 375º. While the grill is pre-heating, cut each dinner roll in half, horizontally. Place the cut side of each roll facing the bottom of a fireproof 13x9x2 pan. Moisten each of the six tops with water, and sprinkle with sesame seeds. Place the pan containing the rolls on the grill rack over the center burner. Place the patties on the grill racks over the end burners. Close the grill lid. After four minutes, open the lid and turn the patties over. Check the rolls. If they are toasted, using an oven mitt or heavy pot holder, remove the pan from the grill and set aside on a heat-proof surface. If they are not toasted, close the grill lid, and check them every two minutes. When the rolls are warm and toasted, remove the pan from the grill, as instructed. Cook the patties for another three to six minutes for medium, or until cooked to your preference. To build the burger, spread a layer of avocado mayonnaise over the cut sides of the toasted rolls. On each bottom, place a layer of mango, a patty, a slice of cheese, and the roll top. Serve and enjoy.