2 lbs Ground Beef
1 Tablespoon minced fresh Rosemary
2 teaspoons cracked Pepper
2 teaspoons coarse Kosher Salt
8 Hamburger Buns
16 oz Roasted Mixed Mushroom Fontina Compound at room temperature
Combine ground beef, Rosemary, cracked pepper and salt. Form into 8 1/4 lb patties
Grill burgers to desired doneness. Internal temperature should be a minimum of 160 degrees.
while burgers are grilling toast buns on a hot griddle.
top each burger with 2 oz Roasted Mixed Mushroom Fontina Compound about 2-4* minutes before pulling off the grill.
Transfer burgers to buns.
Top with Tarragon Pickled Onion.
Makes 8 burgers
NOTE*: depending on how melted or not melted you want your cheese compound, you may want to add even earlier for extra melt time.