RECIPES: Recipe Details

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No Nonsense Inside-Out Burgers

This All-American burger oozes classic flavors. Putting some of the traditional “add-ons” inside the burger makes it easier to handle and improves the taste. The onion topping melts in your mouth and drips on your fingers, providing that little bit of messiness key to all great burgers. For the busy cook, the burgers can be assembled ahead of time and refrigerated, allowing the host to spend more time with family or company. Using prepared and packaged ingredients also cuts down on preparation time. An excellent accompaniment to the burgers is 2001 Sutter Home Merlot with its fresh black cherry aroma.


1 pound ground chuck
1 pound ground sirloin
2 tablespoons Sutter Home Merlot
2 tablespoons Grey Poupon Dijon mustard
9 slices ready to serve bacon, torn in half
12 bread and butter pickles
1 large tomato, cored and chopped
6 slices sharp cheddar cheese (from 10-slices package)
3 tablespoons kosher salt
½ tablespoon freshly ground pepper
2 tablespoons Colavita extra virgin olive oil
6 ¼-inch thick slices sweet onion, such as Vidalia
3 tablespoons sour cream
Vegetable oil, for brushing the grill rack
6 tablespoons unsalted butter, softened
6 whole grain buns, split
6 romaine lettuce leaves


Preheat a gas grill to medium-high. To make the patties, combine the chuck, sirloin, wine and mustard in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions that fit the rolls. Top 6 of the patties with 3 bacon pieces, 2 pickles and 1/6 of tomato. Break cheese slices into quarters and place 1 full slice on top of tomato, overlapping to fit inside each patty. Place remaining patties on top, pinching the edges to seal. Sprinkle salt and pepper evenly on both sides of patties. Brush olive oil on both sides of onion slices. Place on grill rack and cook until brown all over, turning occasionally with tongs. Remove from grill and place in a medium bowl. Add sour cream and stir until well combined and onion slices are separated into rings. Cover and set aside. Brush the grill rack with vegetable oil. Place the patties on the rack and grill, covered, 1 ½ minutes on each side to sear. Reduce heat to medium. Cover and grill 5-7 minutes on each side for medium. During the last few minutes of cooking, spread butter on cut sides of rolls; place on outer edges of grill rack cut side down, to toast slightly To assemble the burgers, on each roll bottom, place a lettuce leaf, a patty and an equal portion of the onion mixture. Add the roll tops and serve. Makes 6 burgers