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Missy's Burger

This burger was inspired for my love of a great woman, and the quest for a better burger. The combination of the pungent gorganzola with the sweetness of the pineapple are spiked with the jalapenos and sweet onions making this a very flavorful and wine friendly burger. As for my lady and I the burgers worked, we are getting married November 19th!


2 handful of mesquite chips 1 handful dry and 1 handful that has been soaked in water
aluminum foil
1 1/2 large red onions sliced into thin half moons
1/8 C olive oil + some for grill
1/4 C minced garlic
1 1/4 tsp kosher salt
1 1/2 ground fresh black pepper
8 oz block cream cheese
3 TBS bread and butter dip mix
2.4 LBS freshly ground 85% lean beef
4 TBSP + 1 tsp chipotle Hot sauce
4 oz. crumbled Gorganzola cheese
softened butter for bread
6 onion roll
6 slices of canned pineapple in own juices 


Heat grill to 450 degrees. Place a sheet of aluminum foil down and place mesquite wood in it, make a pouch and cut small slits on top. While grill is heating up place a nicely sized sheet of foil down. On top of foil put the onions thinly sliced into half moons, 1/8 C olive oil, 1/4 C minced garlic, 1 tsp kosher salt and 1/2 tsp fresh gound black pepper. Mix throughly with hands then fold foil into a pouch. Place pouch on grill for 45-50 minutes rotating every 10 minutes until somewhat carmelized. In a small bowl put the cream cheese and the bread and butter jalapenos, mix well, set aside. You will have some leftovers of this and the onions. Save and use on Brats. Place hamburger meat into bowl add hot sauce, 1/2 tsp salt, 1 tsp pepper. Mix as little as possible just making sure flavors are combined throughout the meat. Losely measure 1/3 C of the beef and make 12 patties. Place 1 TBSP of gorganzola cheese on top of 6 patties, cover with remaining patties. Pinch sides lightly to seal and reshape hamburgers making sure they are not to thick. Add pouch of mesquite chips in grill, let smoke for 3 minutes.Brush grill with olive oil. Place patties on grill with onion pouch. Cook 8 minutes on each side, only flipping once. In the meantime get the softened butter and lightly butter the rolls front and back. After burgers are done take off grill, cover with foil and let sit. Place buns on grill, remove onions and set them aside. While toasting buns lightly on each side, place the pineapple slices on the grill for 20 to 30 seconds each side. Remove and place on top of patties. Take buns off grill and assemble by lightly spreading mayonnaise on bottom bun, add patty and pineapple, onions and garlic mixture to flavor. On the top bun lightly spread with cream cheese and jalapeno mixture. Place on the top.


Grill temp is estimated for gas grill. I prepare my burgers at home on a  grill with natural charcoal and mesquite wood. Not for the timid eater this burger is full of flavor. Pair this with your favorite Merlot or Zinfindel and enjoy with someone close who won't be embarrassed if you get some on your shirt.