Wine Varietal: White Zinfandel
2 Tbsp. Miracle Whip light
2.5 pounds ground round Ã¢ï¿½Â¨(85/15)
1.5 packets of Lipton Onion Soup Mix
3/4c Sweet Baby Ray’s Honey BBQ Sauce
Vegetable oil, for brushing on the grill rackÃ¢ï¿½Â¨
6 slices Mozzarella cheese
6 King’s Hawaiian burger buns, splitÃ¢ï¿½Â¨
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the avocado spread, combine the avocado and Miracle Whip light in a small bowl, then mash with a fork until just combined. Cover and set aside.
To make the patties, combine the round, Lipton Onion Soup mix, and Sweet Baby Ray’s in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done — 5 to 7 minutes on each side.
During the final minute of grilling the patties, place a slice of mozzarella on each patty, and place the buns, cut side down, on the outer edges of the grill rack to toast lightly. Close the lid for quicker cheese melting.
To assemble the burgers, spread the avocado spread over the cut side of the top bun. On each bun bottom, place a patty (cheese-side-up), then add the bun tops and serve.
Makes 6 burgers