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Little Smokie Burgers

Enjoy this All-American classic anytime of the year! Stuffed with smoked gouda and topped with warm grilled vegetables, these mini burgers are the perfect crowd-pleaser.


  • 1/2 lbs med ground beef
  • 1/2 lbs lean ground beef
  • 1/4 lbs ground pork
  • 1/4 cup chopped parsley
  • 1 clove of garlic minced
  • 2 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 200 grams of smoked gouda cheese cubed
  • 2 tbsp cooking oil
  • 1 white onion
  • 2 oz of your favorite California Red Wine
  • 2 tbsp sugar
  • 1 red pepper light oiled
  • 12 little brioche buns or mini ciabatta
  • Fresh ripe tomato sliced
  • 12 small pieces of clean crispy fresh leaf lettuce

Serves 6 small burgers



  • Combine all meats, gouda cheese, parsley, garlic, Worcestershire sauce, salt, and pepper into a large mixing bowl and combine till fully incorporated together.
  • Using the mixture, form hamburgers into small patties (approx. 2oz each).
  • Slice white onion up into small strips.
  • In a frying pan heat the oil on medium heat adding onions and sugar, cook for about 15 minutes stirring occasionally. Add the red wine to deglaze the pan. Cook for another 5 to 10 min on low or until onions are caramelized and the liquid has evaporated completely.
  • Grill the paddies to your liking being careful not to let too much cheese escape.
  • While the mini burgers are cooking. Grill the red pepper until nicely roasted and the skin is blistered. Place into a bowl with a tightly sealed lid to help with removing the skin. After 5 minutes peel off the skin and slice or cube red pepper to use as a topping.
  • Toast the bun or slightly warm them as preferred. Also, feel free to use any remaining cheese on top of the little smokies.
  • Build and serve: bun, burger, caramelized onions, red pepper, tomato, and lettuce.
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