RECIPES: Recipe Details

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New Mexican Colossal Sun Dried Tomato and Havarti on Onion Rolls Burgers

This is a sultry burger that can be enjoyed with a glass of fine wine, or an ice cold beer. It can be paired with any side of your choice.


3 lbs. ground round 80/20
1 1/2 tbsp. seasoned salt
10 turns of freshly ground black pepper
1- 8oz. jar of sun dried tomatoes in olive oil, diced
5-7 large fresh garlic cloves, minced
1/2 large onion finely diced (white or yellow)
3 tbsp. worchestershire sauce
2 tbsp. soy sauce
6 tbsp. of stick butter (not margerine)
Vegetable Oil for brushing grill rack
6 slices of Havarti cheese
6 Onion Rolls-sliced in half
1 stick melted butter
1 avocado sliced into 12 wedges
6 Romaine lettuce leaves
3 thin slices of red onion


Prepare a medium-hot fire in a charcoal grill with a cover, or gas grill. Gently combine the ground round, seasoned salt, pepper, sun dried tomatoes, garlic, onion, worchestershire sauce, and soy sauce. Form 12 equally thin patties. Place 1 tsp. pat of butter on six patties, then put one of the remaining patties on top of each patty with butter. Push patties together well enough to seal the butter inside. Brush grill with vegetable oil. Grill on a hot charcoal grill to your preferred doneness. When patties are roughly 3 minutes from completion, place one slice of havarti on each patty. Brush each onion roll with melted butter on the inside of each half. Place buns with butter side down on the grill to toast while the cheese is melting. Remove buns from grill as soon as they are toasty, roughly 3-5 minutes. Spread mayonaise on each onion roll half. Place a patty on each bun bottom. Place 2 avocado wedges on top of patty. Add lettuce leaf, then 2 rings of red onion on top of each. Finally, top with bun top. Enjoy.


When using a gas grill, you may need to use foil under the patties to keep the flair ups to a minimum. The butter in the burgers will create some added fat to your fire.