Wine Varietal: Merlot
2 1/4 pounds fresh Angus ground chuck 75/25
2 1/4 tablespoons McCormick Grill Mates Montreal Steak Seasoning
1/2 cup Sutter Home Merlot
6 slices sharp cheddar cheese
6 slices Pepper Jack cheese
6 slices Colby Jack cheese
Colavita Olive Oil for preparing the grill
Buns, Spread, & Topping:
6 fresh baked Ciabatta Rolls, cut hamburger style
12 tablespoons butter at room temperature
1 large Haas Avocado, skin removed, seeded, and mashed
2 teaspoons lea & Perrins Worcestershire Sauce
1/2 cup fresh ripe seeded tomatoes, diced
1/2 cup white onion, finely diced
9 tablespoons Tostitos Creamy Southwestern Ranch Dip
12 fresh crisp burger sized lettuce leafs
Preheat a prepared gas grill with a lid to medium high heat.
Place the meat in a large bowl. Add the steak seasoning with the wine in a sealable container and shake well to dissolve the spices. Pour over the meat and gently blend together. Form 18 2-ounces patties slightly larger than the roll size. Place on the grill to cook 4-5 minutes on each side or to your personal doneness, keep the lid closed as much as possible. With 2 minutes left on the burgers place a cheese slice on each patty in order. Remove when cook and stack patties with each of the cheeses, three patties high.
While the patties are cooking open the rolls and butter the insides. When you remove the burgers immediately place the rolls on the grill for 2-3 minutes or until they are a light golden brown.
Place the mashed Avocado in a medium size bowl and blend in the Worcestershire sauce, tomatoes, and onions. Spread this equally on the roll bottom insides. Spread 1 1/2 tablespoons of the Southern Ranch Dip on the roll top inside. Add a lettuce leaf to the roll bottom, add the triple cheeseburger patties on next, add another lettuce leaf, and crown with the roll tops. Serve immediately for maximum enjoyment.
This recipe serves 6. Prep Time: 30 minutes. Cook Time: 10-13 minutes.
Serve with Sutter Home Merlot.